Step 1

Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.

Step 2

Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.

Step 3

Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.

Step 4

Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.

Step 5

Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.

Step 6

Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.

Step 7

Serve.