Pulse graham crackers in a blender, or just use graham cracker crumbs. Mix crumbs with coconut oil until combined.

Preheat oven to 325F (160 C). Line cupcake tin with foil cupcake liners. Press about 1/2 tbsp of crust into each cup.

Beat cream cheese for 1 minute on medium-high speed until fluffy. Add sugar, salt and vanilla. Mix on medium speed, until combined. Scrape the bowl and paddle as needed.

Add eggs one by one, mixing on low, heating well after each egg.

Add yogurt and mix until incorporated. Scrape bowl and paddle and mix again if needed, so all cream cheese is evenly incorporated.

Using an ice cream scoop, spoon mixture evenly into the cups, over the crust. Fill to the top.

Bake for 18-20 minutes and take out. Let them cool at room temperature.

Cheesecakes will rise and crack, during baking and then centers will most likely sink. Don't worry, this provides the perfect space to place the topping.

Topping - combine strawberries and agave nectar in a pot over medium heat. Let them cook for around 15 minutes, until tender. Stir every 3-4 minutes.

Add vanilla, stir well and remove from heat. Let them cool at room temperature.

Serve mini cheesecakes with strawberry topping.