Place graham crackers into a food processor or blender and pulse until finely crumbled. Or, put them in a plastic zipper bag and crush with your hands or a rolling pin.

Pour graham cracker crumbs into a small bowl. Add in melted vegan butter and stir until the mixture resembles wet sand. Divide mixture into the bottom of 4-6 glasses, cups, or small jars. Place in the fridge while you make the filling.

In a large mixing bowl, beat coconut cream with an electric mixer until light, fluffy, and doubled in volume, about 1 minute. Set aside. (Note: Your coconut cream MUST be chilled in order to whip properly—see notes. Leave the remaining contents on the counter to soften until Step 7.)

In another large mixing bowl, combine softened vegan cream cheese, powdered sugar, pistachio butter, and vanilla. Beat until completely combined and smooth with no lumps.

With a large spoon or rubber spatula, gently fold the whipped coconut cream into the cream cheese mixture. Be careful not to over mix or it may not turn out as fluffy.

Divide the cheesecake filling into the cups, on top of the crust. Lightly tap the cups on the counter to spread out the filling and settle out any air gaps, or spread with a spoon. Leave a bit of room for the topping. Place in the fridge while you make the topping.

In a small bowl, combine pistachio butter, coconut cream, and powdered sugar for the topping. Whisk until smooth. Pour on top of the cheesecake layer and spread evenly. Chill the cups in the freezer for at least 2 hours but ideally 4-6 hours to thicken.

Before serving, sprinkle with chopped pistachios. Enjoy!