Pretty Little Vegan Raspberry Cheesecakes - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 1/2 cup raisins
• 1/2 cup chopped pecans (see note for substitutions)
• 1/2 cup unsweetened shredded dried coconut
• Vegan buttery spread (to coat muffin tin)
• 1 block (14 to 16 ounces) extra-firm regular tofu (refrigerated variety), well drained and broken into chunks
• 1 aseptic box (12 to 12.5 ounces) firm or extra-firm silken tofu (shelf-stable variety), well drained (see note for substitution)
• 3 tablespoons maple syrup (see note below for recipe variation)
• 1 teaspoon vanilla extract
• 5 teaspoons maple syrup, divided
• 1/3 cup apricot preserves, seedless raspberry preserves, or orange marmalade, plus 2 teaspoons water
• 36 fresh raspberries (If preferred, you can use fresh blueberries or strawberries)