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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine graham cracker and digestive crumbs with melted coconut oil and maple syrup in a mixing bowl. Mix until the mixture resembles wet sand.
Divide the crust mixture evenly between two 9cm mini cheesecake forms. Press it down to create a compact crust in the bottom of each form.
Place the forms in the freezer while you prepare the filling.
Combine soaked cashews, pumpkin puree, coconut milk, maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, and salt in a high-speed blender.
Blend on high until smooth and creamy.
Remove the forms from the freezer and divide the filling evenly between them.
Smooth the tops with a spatula and tap the forms on the counter to remove any air bubbles.
Refrigerate for at least 4-6 hours or overnight to set.
Once set, decorate with a dusting of cinnamon and pecans.
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Adjust the amount of maple syrup in the filling to suit your taste preference.
Ensure the cashews are well-soaked for a smoother filling.
Can I use a different type of nut instead of cashews?
Yes, macadamia nuts or blanched almonds can be used as a substitute.
How long can these cheesecakes be stored?
They can be stored in the refrigerator for up to 5 days.
Can I use a different type of milk?
Full-fat coconut milk is recommended for creaminess, but almond milk can be used as an alternative.
Is it necessary to refrigerate overnight?
Refrigerating overnight ensures the cheesecakes are fully set, but a minimum of 4-6 hours is sufficient.
Can I make a larger batch?
Yes, simply double or triple the ingredients to make more servings.
