Delicious Mini Pumpkin Cheesecake Jack-O’-Lanterns for Fall Fun

Delightful Mini Pumpkin Cheesecake Jack-O’-Lanterns perfect for Halloween parties.

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Prep Time 20

Cook Time 12

Chilling Time 6

Total Time 6 32

Servings: 12 cheesecakes

Course: Dessert Recipes

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake

¼ cup flax meal Provides a great binding option and adds healthy omega-3 fatty acids.
½ cup warm water Activates the flax meal, creating a gel-like substance that serves as an egg replacer.
1 cup roasted cashews Create the creamy base for the cheesecake while adding a nutty flavor and texture.
1 cup pumpkin purée Perfectly captures fall flavors and gives the cheesecakes a vibrant color.
½ cup coconut sugar Offers a hint of caramel sweetness and is a lower glycemic sugar alternative.
½ cup unsweetened vanilla almond milk Adds richness while keeping the recipe dairy-free and light.
¼ cup maple syrup A natural sweetener that complements the pumpkin flavor beautifully.
¼ cup coconut oil Helps to create a smooth texture while contributing to healthy fats.
1 teaspoon pumpkin pie spice Brings that warm, aromatic flavor associated with the fall season.
a pinch salt Enhances all the flavors and balances the sweetness.

For the Crust

¼ cup coconut oil Use at room temperature for easy mixing that binds the crust ingredients together.
¼ cup maple syrup Acts as a natural sweetener to bring depth to the crust’s flavor.
1 cup coconut flour A gluten-free base that gives a light texture and works cohesively with the liquids.
2 tablespoons unsweetened cocoa powder Adds a subtle chocolate flavor, contrasting beautifully with the cheesecake.
a pinch salt Elevates the taste of the crust and balances the sweetness.

For the Face

½ cup dark chocolate Melts beautifully for creating delightful expressions on the Jack-O'-Lanterns.
1 tablespoon coconut oil Makes the chocolate drizzle smooth and glossy for a perfect finish.
4 sprigs mint Add a charming touch as the stems, plus a refreshing hint of flavor.

Equipment

12-cavity mini-cheesecake pan
high-powered blender
Mixing Bowls
Whisk
Microwave-safe Bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your ingredients for both the cheesecake and crust.
In a small bowl, whisk together the flax meal and warm water. Refrigerate for about 10 minutes until it gels.
Blend the soaked cashews with pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and a pinch of salt until creamy.
In a mixing bowl, combine coconut oil and maple syrup. Gradually add coconut flour, cocoa powder, and a pinch of salt, mixing until a soft dough forms.
Press the crust dough evenly into a 12-cavity mini-cheesecake pan, ensuring an even surface.
Bake the crusts for about 5 minutes, then cool slightly.
Combine the chilled flax mixture with the creamy cashew mixture until well incorporated.
Fill each crust with the pumpkin-cashew mixture, filling just over ¾ full.
Bake the cheesecakes for about 11-12 minutes until the edges are set and the center remains creamy.
Cool the cheesecakes completely, then cover and refrigerate for at least 6 hours.
Melt the dark chocolate and coconut oil together in a microwave-safe bowl.
Drizzle the melted chocolate over each cheesecake and top with a mint sprig.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Soak cashews overnight for extra creaminess. Use an oven thermometer for accurate baking temperature.

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