Mini Vegan Pumpkin Cheesecakes

Directions

1. Place the dairy-free butter in a small saucepan and melt it over low heat. Once fully melted, pour it into a medium heatproof mixing bowl.
2. Put the plain biscuits and mixed all spice into a food processor or blender and blitz until finely ground. Add the crumbs to the melted butter and stir with a wooden spoon or spatula until the mixture looks like wet sand and holds its shape when pressed. Press about 1½ tablespoons of the mixture into each cup of a mini cheesecake tin, compacting it firmly with your hands so it doesn't crumble.
3. Place the tin in the freezer while you prepare the filling.
4. Soak the cashew nuts in water overnight. (See notes for details.)
5. Drain the soaked cashews and put them into a high-speed blender or food processor along with the vegan cream cheese, icing sugar, coconut cream, ground pumpkin spice, ground mixed spice, pumpkin purée, and Califia Farms Pumpkin Spice Cold Brew. Blend on high speed for about 5 minutes until smooth, scraping down the sides as needed. If the mixture is too thick, add a little more coconut cream.
6. Evenly pour the filling into each prepared tin, tapping the tin on the counter to release any air bubbles.
7. Refrigerate the cheesecakes overnight to set.
8. Once set, remove from the fridge. For easier unmolding, place the tin in the freezer for 15 minutes to firm up the cheesecakes. Then run a knife around the edges and gently push the cheesecakes out of the tin.
9. In a stand mixer fitted with a balloon whisk, whip the dairy-free whipping cream for a few minutes until it starts to thicken. Add a drop of orange food gel and continue whipping on high speed for 5–8 minutes until the cream is thick and holds its shape.
10. Transfer the thickened cream to a piping bag fitted with a large star tip nozzle. Pipe a high peaked swirl on top of each cheesecake to resemble a pumpkin.
11. To make the pumpkin stalk, cut a small piece from a chocolate bar (such as vegan KitKats) and insert it into the top of the orange cream.
12. Serve the cheesecakes on a side plate with a spoon and a glass of Califia Farms Pumpkin Spice Cold Brew. Enjoy!