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Mini Pumpkin Cheesecake Jack-O’-Lanterns

Mini Pumpkin Cheesecake Jack-O'-Lanterns for a Festive Treat

Delight in Mini Pumpkin Cheesecake Jack-O’-Lanterns, a perfect blend of spooky fun and wholesome ingredients for Halloween.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 6 hours
Total Time 6 hours 47 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 2 tablespoons flax meal acts as an egg replacement
  • 6 tablespoons warm water activates the flax meal
  • 1 cup roasted cashews provides creaminess
  • 1 cup pumpkin purée adds moisture and flavor
  • 1/3 cup coconut sugar offers sweetness
  • 1/2 cup unsweetened vanilla almond milk adds liquid for blending
  • 1/4 cup maple syrup provides additional sweetness
  • 1/4 cup coconut oil melted
  • 1 teaspoon pumpkin pie spice infuses flavor
  • 1/4 teaspoon salt enhances flavors
For the Crust
  • 1/4 cup coconut oil room temperature for effective blending
  • 2 tablespoons maple syrup acts as sweetener
  • 1/2 cup coconut flour provides structure
  • 2 tablespoons unsweetened cocoa powder adds depth to the crust
For Decoration
  • 1 bar dark chocolate for creating jack-o'-lantern faces
  • 6 sprigs mint garnish to resemble pumpkin stems

Equipment

  • Mini cheesecake pan
  • High-speed blender
  • Small bowl
  • Microwave-Safe Bowl
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Gather your mini-cheesecake pan and ingredients.
  2. In a small bowl, combine flax meal with warm water, stir well, and let sit for 10-15 minutes until thick.
  3. In a high-speed blender, add soaked cashews, pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and salt. Blend until smooth.
  4. In a separate bowl, combine softened coconut oil and maple syrup for the crust. Gradually add coconut flour, cocoa powder, and salt, mixing until crumbly.
  5. Press the crust mixture into each cavity of the mini-cheesecake pan, about 1/4 inch thick. Bake for 5 minutes until firm.
  6. Pour the cheesecake mixture over the baked crusts and smooth the surface. Bake for an additional 11-12 minutes until edges are set.
  7. Let mini cheesecakes cool completely on the counter for about 30 minutes. Refrigerate for at least 6 hours.
  8. Melt dark chocolate and coconut oil, then drizzle onto each cheesecake, creating jack-o'-lantern faces.
  9. Gently place a mint sprig on top of each cheesecake to resemble a pumpkin stem.

Nutrition

Serving: 1cheesecakeCalories: 170kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 60mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 1800IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unadorned cheesecakes for up to 4 months.

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