In a small bowl, whisk together 2 tablespoons of flax meal and 6 tablespoons of warm water. Let the mixture sit for about 10–15 minutes in the refrigerator until it thickens.

In a blender, combine 1 cup of soaked and drained roasted cashews, 1 cup of pumpkin purée, ½ cup of coconut sugar, ½ cup of unsweetened vanilla almond milk, ¼ cup of maple syrup, ¼ cup of melted coconut oil, 2 teaspoons of pumpkin pie spice, and a pinch of salt. Blend on high for about 2–3 minutes.

In a mixing bowl, use an electric mixer to beat together ¼ cup of softened coconut oil and 2 tablespoons of maple syrup until well combined. Gradually stir in ½ cup of coconut flour and 2 tablespoons of unsweetened cocoa powder until a crumbly dough forms.

Preheat your oven to 350°F (175°C). Press the crust mixture evenly into the bottom of a mini-cheesecake pan, ensuring it’s compact. Bake the crust for 5–7 minutes, or until firm and lightly golden.

Once the crust has cooled slightly, add the prepared flax mixture to the blended cheesecake filling and mix well. Pour this rich filling over the crust in each mini-cheesecake mold. Bake for about 11–12 minutes.

After baking, let the cheesecakes cool at room temperature for about 10 minutes. Then, transfer them to the refrigerator and chill for at least 6 hours until fully set.

To decorate, melt ½ cup of dark chocolate with 1 tablespoon of coconut oil until smooth. Drizzle over each cheesecake, creating jack-o’-lantern faces. Add mint sprigs for decoration.