How to make easy vegan pumpkin cheesecakes.

Serves 8

Ingredients:

100g of plain digestive biscuits

1 teaspoon of all spice

50g of dairy free butter/margarine

125g of cashews

200g of vegan cream cheese

75g of icing sugar

50g of coconut cream

½ teaspoon ground cinnamon

pinch of ground cloves

½ teaspoon allspice

pinch of nutmeg

1 tablespoon of pumpkin puree

Method:

1. add the digestive biscuits to the food processor and whizz until they resemble bread crumbs.

2. melt the vegan margarine with the allspice until completely melted.

3. add the biscuit crumbs to the melted margarine mixture and mix in.

4. press 1 tablespoon of the mixture into each small dish.

5. now for the cheesecake mixture, put the cashews into the food processor. If you do not have a strong food processor soak the cashews in water over night and strain before adding to food processor.

6. add the vegan cream cheese to the food processor.

7. add the icing sugar to the food processor.

8. add the coconut cream to the food processor.

9. add the cinnamon, cloves, allspice and nutmeg to the food processor.

10. add the pumpkin puree to the food processor.

11. blend everything together until you have a smooth mixture.

12. divide the smooth mixture between the dishes and leave in the fridge overnight.

13. to serve, squirt on some squirty cream and enjoy.