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These were my first attempt as cheesecake cupcakes and although ugly… (they fell on the way to work because I didn’t chill them enough and of course I didn’t take the picture before I left!) they tasted so good! Next time will be prettier I promise!

Vegan Cheesecake Cupcakes

10 Graham Crackers

½ C oil of choice

(I used Olive Oil b/c I was out of Coconut)

½ C plus 2 T Agave Nectar divided

12 Oz Vegan Cream Cheese (I use Tofutti)

½ C unbleached sugar

1tsp Vanilla

¼ C vanilla soy yogurt

Line muffin pan with cupcake liners and preheat oven to 350 degrees.

For Crust:

Smash crackers and mix with 2 T Agave and oil. Spoon into liners and press down firmly.

Bake at 350 for about 10-15 minutes.

Cheesecake:

Blend all remaining ingredients in a blender until smooth. Poor into liners until ¾ way full. Decrease oven temp to 325 and bake for about 30 minutes and then immediately move refrigerator until hardened.

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