Preheat your oven to 350°F (175°C).

Add the Catalina Crunch to a blender and pulse until it becomes fine crumbs.

Lightly oil three small oven-safe ramekins or bowls with oil spray.

Divide the Catalina Crunch crumbs evenly among the ramekins and press down firmly to form a crust.

In the same blender, combine the tofu, vegan cream cheese, Ripple milk, maple syrup, and vanilla extract. Blend until smooth and creamy.

Pour the filling evenly into the three ramekins over the crust.

Bake for 30 minutes.

While the cheesecakes are baking, cook the strawberries, vanilla extract, and maple syrup in a small pot over low heat for 10 to 12 minutes until they become syrupy. You can also add in 1 to 2 teaspoons of water if needed.

Once the cheesecakes are done baking, let them cool at room temperature for 30 minutes. Then transfer them to the fridge and chill for at least 1 to 2 hours.

Top each cheesecake with one-third of the berry mixture before serving. Store the cheesecakes and berry topping in the refrigerator.