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Mini Pumpkin Cheesecake Jack-O’-Lanterns

Mini Pumpkin Cheesecake Jack-O'-Lanterns: A Spooktacular Treat

Mini Pumpkin Cheesecake Jack-O'-Lanterns are a fun, vegan treat that brings festive charm to Halloween gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 1 cup Flax Meal Acts as a binder; ensure to gel with water before use.
  • 1 cup Warm Water Activates flax meal to create a gel.
  • 1 cup Roasted Cashews Soaked overnight for softness.
  • 1 cup Pumpkin Purée A nutrient-rich ingredient perfect for these cheesecakes.
  • 1/2 cup Coconut Sugar Lower glycemic index than regular sugar.
  • 1/2 cup Unsweetened Vanilla Almond Milk Can substitute with other plant milks.
  • 1/4 cup Maple Syrup Natural sweetener; can replace with sugar-free syrup.
  • 1/4 cup Coconut Oil Adds richness and helps bind the filling.
  • 1 tsp Pumpkin Pie Spice A blend that adds seasonal flavor.
  • 1/4 tsp Salt Enhances all flavors.
For the Crust
  • 1 cup Coconut Flour A great gluten-free option.
  • 1/4 cup Unsweetened Cocoa Powder Can be omitted for a traditional crust.
For Decoration
  • 1/2 cup Dark Chocolate Ensure it’s vegan for dairy-free diets.
  • 1 sprig Mint Sprigs Add a charming touch as decorative “stems.”

Equipment

  • high-speed blender
  • Mixing bowl
  • mini cheesecake pan

Method
 

Step-by-Step Instructions
  1. Prep Flax Mixture: Whisk together the flax meal and warm water in a small bowl. Place in the refrigerator to gel for 10-15 minutes.
  2. Make Cheesecake Filling: Combine the soaked cashews, pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and salt in a high-speed blender. Blend until creamy for about 1-2 minutes.
  3. Prepare Crust: Blend softened coconut oil and maple syrup in a mixing bowl. Gradually add coconut flour, cocoa powder, and salt until crumbly. Press into the mini cheesecake pan.
  4. Bake Crust: Preheat your oven to 350°F (175°C) and bake the crust for about 5 minutes.
  5. Combine Mixtures: Fold the flax gel into the cashew mixture until fully incorporated.
  6. Fill Crusts: Pour pumpkin filling into each crust, filling about three-quarters full.
  7. Bake Cheesecakes: Return the pan to the oven and bake for 11-12 minutes.
  8. Cool and Refrigerate: Let cool in the pan for 30 minutes, then refrigerate for at least 6 hours.
  9. Decorate: Melt dark chocolate and drizzle over the cheesecakes to create jack-o'-lantern faces.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Soak cashews overnight for creaminess; monitor baking time for perfect set. Chill for at least 6 hours for best taste.

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