These Mini Pumpkin Cheesecake Jack-O’-Lanterns are an adorable treat that’s perfect for Halloween parties!
Every October, my family and I gather for our annual Halloween extravaganza. Our family kitchen transforms into a bustling scene of half-carved pumpkins, gooey caramel apples, and kids running around in costume. Since we were teens, my sister and I have held a competition each year to see who can come up with the most delectable Halloween dish.
My most successful contribution so far has been these mini pumpkin cheesecake jack-o’-lanterns. These adorable creations combine my passion for cheesecake with my Halloween spirit in one bite-sized treat. My nieces and nephews now request these whenever they visit—no matter the time of year. They can’t get enough of their irresistibly creamy texture and festive pumpkin flavor!
Whether you’re getting ready for a festive family gathering or simply looking for a fun and family-friendly dessert to try, this recipe is sure to deliver. These mini pumpkin cheesecakes are easy to make and a delight to behold—making them a perfect addition to any dining experience.
Are Mini Pumpkin Cheesecake Jack-O’-Lanterns Healthy?
When I think of cheesecake, the word healthy typically does not come to mind. But one of the best parts of this recipe is that it uses many natural and plant-based ingredients. The pumpkin in this recipe is a good source of nutrients like vitamin C and zinc. The cashews contribute nutrients like magnesium and iron along with healthy fats. To make this recipe suitable for vegan diets, make sure to use vegan dark chocolate. If you would like to reduce the sugar content in this dish, opt for a sugar-free maple syrup. To decrease the amount of fat in this recipe, you could experiment with replacing the coconut oil in the crust with unsweetened applesauce.
The Fascinating History Of The Jack-O’-Lantern
By the time we get to mid-October, my neighborhood is bursting with jack-o’-lanterns. This welcome sight always fills me with a sense of nostalgia and excitement about the season ahead. But did you know that jack-o’-lanterns have been around for hundreds of years? They originated in Ireland, where people would carve faces onto root vegetables and use them as lanterns during the Celtic festival of Samhain. Locals believed that these vegetable lanterns would protect them from evil spirits. The custom of the jack-o’-lantern was brought to America by Irish immigrants in the 19th century. These travelers found that pumpkins worked better for jack-o’-lanterns than Irish root vegetables like potatoes and turnips. Today, the Irish legacy of the jack-o’-lantern lives on as a cultural symbol recognized worldwide.
How Do I Store Leftovers?
To store leftovers, first place your mini jack-o’-lanterns in an airtight container. You can store your leftover cheesecakes in the fridge for 3-4 days. If you prefer, you can also freeze any leftover cheesecakes for up to 4 months. I recommend storing the mini jack-o’-lanterns before you have decorated them. This will help maximize the texture and flavor when you are ready to serve these treats.
Serving Suggestions
If you’re prepping a dessert table for a fall gathering, there are a number of options you could pair with your mini pumpkin cheesecake jack-o’-lanterns. You could serve your mini cheesecakes with Apple Pie, Sweet Potato Pie, or Pecan Pie Cobbler. If you’re in search of a savory serving suggestion, I recommend this Butternut Squash Risotto or this Turkey Pumpkin Chili. Finally, you can also pair your mini jack-o’-lanterns with a festive fall-themed beverage. Sip a steaming mug of this Chai Latte as you enjoy your pumpkin-flavored dessert. Or serve a glass of Wassail or Sparkling Holiday Champagne Sangria to complete any festive dining experience.
Recipe
Ingredients
For The Cheesecake:
- 1 1/2 tablespoons flax meal
- 3 tablespoons + 2 teaspoons warm water
- 1 1/4 cups roasted cashews covered in water and soaked overnight
- 2/3 cups pumpkin purée
- 5 tablespoons coconut sugar
- 2 1/2 tablespoons unsweetened vanilla almond milk
- 2 1/2 tablespoons maple syrup
- 1 tablespoon coconut oil melted
- 1/2 tablespoon pumpkin pie spice
- Pinch of salt
For The Crust:
- 3 tablespoons coconut oil room temperature, should be softened to the texture of butter
- 1 1/2 tablespoons maple syrup
- 6 tablespoons coconut flour sifted
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
For The Face:
- 2 ounces dark chocolate
- 1/4 teaspoon coconut oil melted
- Mint sprigs for the stems
Instructions
- Preheat your oven to 350°F.
- In a small bowl, whisk together the flax meal and warm water and place into the refrigerator to gel while you make the cheesecake.
- Place the soaked cashews into a high-powered blender (make sure you drain the water into the sink first!) along with all of the other ingredients for the cheesecake. Purée until thick, smooth, and creamy, scraping down the sides as necessary. Set aside while you make the crust. (Note that you want to pour the cheesecake onto the crust as soon as it's out of the oven, which is why it's best to prepare the cheesecake first.)
- In a large bowl, beat together the coconut oil and maple syrup for the crust until smooth. Stir in the coconut flour, cocoa powder, and a pinch of salt until well mixed.
- Divide the dough by lightly heaping teaspoons between a 12-cavity mini-cheesecake pan, pressing out evenly.
- Bake until the crust appears just set, about 5 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax mixture from the refrigerator. Stir until the flax mixture is evenly combined with the cashew cream.
- Remove the crusts from the oven. These with most likely have risen in a few spots, so use a small spoon to flatten your crusts, making sure to smooth out any cracks.
- Immediately fill each cavity just over 3/4 full with the pumpkin-cashew mixture.
- Bake until the cheesecakes have slightly risen and the outside appears set and firm, about 11-12 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate at least 6 hours until completely set.
- Once set, place the chocolate and coconut oil and in small, microwave-safe bowl and melt in the microwave using 30 second intervals on half power, stirring between each interval, until smooth and melted.
- Drizzle the chocolate over each cheesecake to create a Jack-O'-Lantern face (I put my melted chocolate in a small squeeze tube to make it easier).
- Stick a mint sprig in the top of each pumpkin to create the stem.
- Enjoy!
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