Spiced Pumpkin Cheesecakes

These Spiced Pumpkin Cheesecakes are as good as they look! Mouth watering flavour and delicious texture are just the beginning with these sugar free desserts!

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Serves: 6

Prep: 20 Minutes

Cook: 30 Minutes

Ingredients

BASE:

100 g Oats (1/2 cup)

3 tablespoon Natvia

3 tablespoon Coconut Oil, melted

2 tablespoon Almond Milk

MIDDLE:

200 g Soft Cheese or Dairy Free Alternative (1 1/2 cups)

40 g Natvia (1/4 cup)

1 teaspoon Vanilla Extract

2 tablespoon Cornflour

TOPPING:

100 g Pumpkin Puree (1/2 cup)

1 Egg

2 teaspoon Cinnamon

1 teaspoon Ginger

2 tablespoon Cornflour

40 g Natvia (1/4 cup)

WALNUTS FOR DECORATING:

1 teaspoon Coconut Oil

1 tablespoon Natvia

1 teaspoon Cinnamon

1 Handful of Walnuts

Method

Preheat the oven to 170C and lightly grease a 6-hole muffin tin (silicone is best).
First make the base: Pulse everything together until it forms a shortbread mixture. Divide between the muffin tins, reaching up to ⅓, and use your fingers to push in evenly. Set aside.
Blend the middle ingredients until quite thick and smooth then pour over the base of each one, filling up to ⅓.
Next blend the pumpkin ingredients until thick and smooth and spoon over each evenly, to fill to the top. Bake for 25-30 minutes until firmed. Leave to cool then chill in the fridge for at least 1 hour.
Meanwhile heat the coconut oil and Natvia in a small pan and add the walnuts and cinnamon. Cook for 5-6 minutes until it starts to caramelise then set aside.
Decorate each mini cheesecake with some of the caramelised walnuts on top - then enjoy!