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Mini Pumpkin Cheesecake Jack-O’-Lanterns

Mini Pumpkin Cheesecake Jack-O'-Lanterns for Spooky Celebrations

Delightful Mini Pumpkin Cheesecake Jack-O'-Lanterns are vegan and gluten-free, perfect for Halloween!
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling Time 6 hours
Total Time 6 hours 37 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 2 tablespoons flax meal acts as an egg substitute
  • 6 tablespoons warm water to activate flax meal
  • 1 cup roasted cashews soaked overnight
  • 1 cup pumpkin purée can substitute with sweet potato purée
  • ⅓ cup coconut sugar natural sweetener
  • ½ cup unsweetened vanilla almond milk can swap with other plant-based milk
  • ¼ cup maple syrup for natural sweetness
  • ¼ cup coconut oil melted
  • 1 teaspoon pumpkin pie spice or mix cinnamon and nutmeg
  • pinch salt to enhance flavors
For the Crust
  • 1 cup coconut flour gluten-free option
  • 3 tablespoons unsweetened cocoa powder optional for a chocolate crust
  • ¼ cup maple syrup sticky sweetener
  • ¼ cup melted coconut oil to bind crust
For the Decoration
  • ¼ cup dark chocolate for creating faces
  • 1 teaspoon coconut oil to melt chocolate
  • mint sprigs for decoration

Equipment

  • Mini cheesecake pan
  • high-speed blender
  • mixing bowl
  • Whisk
  • double boiler

Method
 

Step-by-Step Instructions
  1. Prepare flax mixture by whisking together 2 tablespoons of flax meal and 6 tablespoons of warm water. Refrigerate for 10 minutes.
  2. In a blender, combine soaked cashews, pumpkin purée, almond milk, coconut sugar, maple syrup, and salt. Blend until smooth.
  3. In a bowl, mix melted coconut oil with maple syrup, then gradually add coconut flour and cocoa powder. Combine until smooth.
  4. Preheat oven to 350°F (175°C). Press crust mixture into mini cheesecake pan and bake for about 5 minutes.
  5. Combine flax mixture with cashew blend, pour over baked crust, and bake for another 11-12 minutes.
  6. Cool the cheesecakes at room temperature, then refrigerate for at least 6 hours.
  7. Melt dark chocolate with coconut oil. Drizzle over cheesecakes to create faces and decorate with mint sprigs.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These cheesecakes can be frozen for up to 4 months; freeze undecorated for best quality.

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