Preheat your oven to 350°F (175°C). Grease your mini-cheesecake pan lightly.

Whisk together flax meal and warm water, then refrigerate for about 10 minutes.

Blend drained cashews, pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and a pinch of salt until smooth.

In a large bowl, mix softened coconut oil and maple syrup, then stir in coconut flour, cocoa powder, and a pinch of salt until cohesive.

Divide crust dough among the cavities of your mini-cheesecake pan and press flat.

Bake crusts for about 5 minutes. They should be set but not browned.

Mix gelled flax mixture into the creamy cashew mixture until combined.

Flatten any risen parts of the crusts, ensuring an even surface.

Fill each crust cavity with the pumpkin-cashew mixture, filling just over ¾ full.

Bake for 11-12 minutes or until edges are set and slightly risen.

Cool completely on the counter before refrigerating for at least 6 hours.

Melt dark chocolate with coconut oil in 30-second intervals until smooth.

Drizzle melted chocolate over each cheesecake to create faces.

Insert a mint sprig into each cheesecake to mimic pumpkin stems.