2 cups graham-cracker crumbs
1/3 cup vegan margarine (80% fat is best)
1/2 cup organic unbleached sugar
1/4 cup applesauce
1/4 cup non-dairy yogurt
12 ounces (1 1/2 packages) vegan cream cheese, softened
1/2 teaspoon vanilla
1 cup vegan sour cream
frozen strawberries (or other fruit chunks)
Morning or afternoon before: line twelve 2 1/2″ muffin tin cups with paper liners.
In bowl, blend crumbs and melted margarine.
Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour.
Meanwhile, with electric mixture at medium speed, beat organic unbleached sugar, applesauce, soy yogurt, vegan cream cheese, and vanilla until smooth and creamy.
Spoon this mixture into cups; fill each cup almost to top of crumb crust.
Refrigerate till serving time.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.