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Mini Pumpkin Cheesecake Jack-O’-Lanterns

Mini Pumpkin Cheesecake Jack-O’-Lanterns for Spooky Treats

Delight in these Mini Pumpkin Cheesecake Jack-O’-Lanterns—a creamy and fun Halloween treat that’s dairy-free and packed with nutrients.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 6 hours
Total Time 6 hours 32 minutes
Course Desserts
Cuisine American
Servings 12 cheesecakes
Calories 180 kcal

Equipment

  • blender
  • 12-cavity mini-cheesecake pan
  • Microwave-safe bowl

Ingredients
  

For the Cheesecake Filling

  • 1.5 tablespoons flax meal Helps bind the cheesecake while adding omega-3s.
  • 3 tablespoons warm water Activates the flax meal.
  • 1 cup roasted cashews Create a rich, creamy base.
  • 1 cup pumpkin purée Adds natural sweetness and flavor.
  • ⅓ cup coconut sugar A healthier sweetener.
  • 1 cup unsweetened vanilla almond milk Keeps the filling smooth.
  • ¼ cup maple syrup Enhances sweetness.
  • ¼ cup coconut oil (melted) Adds richness.
  • 1 teaspoon pumpkin pie spice Infuses warmth.
  • 1 pinch salt Balances sweetness.

For the Crust

  • ¼ cup coconut oil (room temperature) Binds the crust.
  • 2 tablespoons maple syrup Sweetens the crust.
  • ¾ cup coconut flour Gluten-free option.
  • 2 tablespoons unsweetened cocoa powder Adds chocolate flavor.
  • 1 pinch salt Balances flavors.

For Decoration

  • ½ cup dark chocolate For jack-o'-lantern faces.
  • ¼ teaspoon coconut oil (melted) Smoothes out the chocolate.
  • 6 sprigs mint For garnish.

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • Prepare the flax egg by whisking flax meal with warm water and refrigerating for 15 minutes.
  • Blend the cheesecake filling ingredients until smooth and creamy, about 2-3 minutes.
  • Make the crust by beating coconut oil and maple syrup, then stir in the other crust ingredients until combined.
  • Press the crust mixture into a 12-cavity mini-cheesecake pan and bake for about 5 minutes.
  • Combine the gelled flax mixture with the cheesecake filling and stir until smooth.
  • Fill each baked crust with the pumpkin-cashew mixture to just over ¾ full.
  • Bake the cheesecakes for 11-12 minutes until set but slightly jiggly in the center.
  • Cool the cheesecakes at room temperature, then refrigerate for at least 6 hours.
  • Melt dark chocolate with coconut oil and drizzle over the cooled cheesecakes to create faces.
  • Garnish with mint sprigs before serving.

Notes

Ensure cashews are soaked overnight and allow cheesecakes to chill overnight for best flavor and texture.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 25mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword Autumn Recipes, Dairy-Free, Halloween treats, Healthy Desserts, Jack-O'-Lanterns, Mini Pumpkin Cheesecake
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