Mini Pumpkin Cheesecake Jack-O'-Lanterns for Festive Fun
Mini Pumpkin Cheesecake Jack-O’-Lanterns are whimsical, creamy, and healthier treats perfect for festive gatherings.
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Servings: 12 cheesecakes
Calories: 180kcal
Equipment
- Mini cheesecake pan
- Blender
- Mixing bowls
- Whisk
- microwave-safe bowl
Ingredients
Cheesecake Filling
- ¼ cup flax meal acts as a binder
- ½ cup warm water to hydrate flax meal
- 2 cups roasted cashews soaked overnight
- 1 cup pumpkin purée natural sweetness
- ⅓ cup coconut sugar natural sweetener
- ½ cup unsweetened vanilla almond milk adds slight vanilla flavor
- ¼ cup maple syrup for sweetness
- ¼ cup coconut oil melted for texture
- 1 teaspoon pumpkin pie spice for fall flavor
- 1 pinch salt to balance sweetness
Crust
- ¼ cup coconut oil room temperature
- ¼ cup maple syrup for crust sweetness
- 1 cup coconut flour for texture
- 2 tablespoons unsweetened cocoa powder adds chocolate flavor
- 1 pinch salt
Decoration
- ½ cup dark chocolate melted for decoration
- ¼ teaspoon coconut oil for drizzling consistency
- 12 mint sprigs for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
- In a small bowl, whisk together the flax meal and warm water. Let sit for about 10 minutes to form a gel.
- Drain the soaking water from the roasted cashews and blend them with pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and salt until smooth.
- In a large bowl, mix softened coconut oil and maple syrup until smooth. Add coconut flour, cocoa powder, and salt, and mix until combined.
- Divide the crust mixture among the mini-cheesecake pan cavities and press down evenly. Bake for about 5 minutes.
- Combine the blended cashew mixture with the chilled flax gel in the blender and blend until integrated.
- Fill each crust with the pumpkin-cashew mixture, filling just over ¾ full. Return to oven and bake for 11-12 minutes.
- Let the cheesecakes cool on the counter, then refrigerate for at least 6 hours to set.
- Melt dark chocolate and ¼ teaspoon coconut oil together in a microwave-safe bowl.
- Once cooled and firm, drizzle melted chocolate over each cheesecake and top with a mint sprig.
Notes
Ensure cashews are soaked overnight for a creamy filling. Chill for at least 6 hours for best results.
Nutrition
Serving: 1cheesecake | Calories: 180kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 230mg | Fiber: 2g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg