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Export 9 ingredients for grocery delivery
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.
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