To a mini food processor, mix together the cereal, vegan gingersnaps, almond flour, maple and a little vegan butter. Set aside.
Clean out the food processor and puree the vegan cream cheese with the coconut cream from the top of coconut milk cans, matcha, maple, and ground ginger. You can add as much maple as you like.
To assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait off with a little candied ginger, raspberries and pistachios.