1. Add the graham crackers to a food processor and pulse into fine crumbs. Then, add the melted vegan butter and pulse to combine. Microwave the MacroBar for 10-15 seconds to soften, tear it into a few pieces, and add it to the food processor. Pulse until the mixture is evenly combined.
2. Divide the crust mixture between four 7-ounce cups or eight 3.5-ounce cups. Use the bottom of a small measuring cup or glass to firmly pack the crust into an even layer.
3. Add the softened dairy-free cream cheese and coconut cream to a medium bowl. Beat with a hand mixer until smooth and creamy. If the mixture is slightly grainy, microwave for 5–10 seconds to soften any remaining pieces, then beat again until smooth.
4. Beat in the maple syrup, maple butter, and maple extract until evenly combined.
5. Divide the cheesecake filling between the prepared cups and smooth the tops. Refrigerate for 2–4 hours, or until set. When ready to serve, garnish with sugared cranberries, candied pecans, and small rosemary sprigs.
