These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking.
Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.
Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.
Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.
Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.
Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.
Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.