For the Base:

100g plain biscuits (use gluten-free if needed)

1 tsp mixed all spice

50g dairy-free butter or margarine, melted

For the Filling:

125g cashew nuts, soaked overnight

250g vegan cream cheese

75g icing sugar

50g coconut cream

1 tsp pumpkin spice

1/2 tsp ground mixed spice

1 tbsp pumpkin purée

50ml Califia Farms Pumpkin Spice Cold Brew (or non-dairy milk)

For the Cream Pumpkin:

100ml dairy-free whipping cream

A drop of orange food gel

Small piece of vegan chocolate or Vegan KitKat (for the stem)

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Prepare the Base: Melt the dairy-free butter in a small saucepan and remove from heat. Blend biscuits and all spice in a food processor until fine. Stir in the melted butter until the mixture resembles wet sand.
Press about 1½ tablespoons of the mixture into each tin of a loose-bottomed mini cheesecake pan, compacting it firmly. Freeze the bases while preparing the filling.
Make the Cheesecake Filling: Drain the soaked cashews and add them to a high-speed blender. Add vegan cream cheese, icing sugar, coconut cream, pumpkin spice, mixed spice, pumpkin purée, and Pumpkin Spice Cold Brew. Blend on high for 5 minutes until completely smooth.
Pour the filling evenly over the chilled bases and tap to remove air bubbles. Refrigerate overnight to set.
Once set, remove from the fridge. If difficult to release, freeze for 15 minutes, then gently run a knife around the edges to remove.
Make the Cream Pumpkin: Whip dairy-free cream until thick, add orange food gel, and continue whipping until stiff peaks form. Pipe a bulb-shaped swirl on each cheesecake and top with a piece of vegan chocolate for the stem.
Serve chilled and enjoy with a glass of Pumpkin Spice Cold Brew.

Use toasted coconut flakes in the base for extra flavor and texture.

For a mocha-pumpkin twist, swirl melted vegan chocolate into the filling before chilling.

To make ahead, freeze the cheesecakes without topping for up to 2 weeks and thaw in the fridge overnight.

Pipe whipped cream just before serving for best presentation.

Store in the refrigerator for up to 3 days.