Pumpkin Spice Cheesecakes

Pumpkin Spice Cheesecakes by @laurenslovelykitchen

Active time: 15 minutes

Total time:  1.5 hours




  • 9 Emmy’s Organics Crazy Good Pumpkin Spice Cookies
  • 1 TB coconut oil, melted


  • 1 cup raw cashews, soaked in water overnight then drained
  • 1/3 cup full fat coconut milk
  • 3 TB pure maple syrup
  • 2 tsp fresh lemon juice
  • 1 tsp pumpkin pie spice


  • 6 pecan halves



  1. Line a muffin tin with 6 silicone or paper baking cups.
  2. For crust, blend cookies and coconut oil in a food processor until cookies are broken apart, about 30 seconds. Add 2 TB of cookie mixture into each cup, then use your fingers to push up the sides to form a cup shape. Freeze for 15 minutes.
  3. While crusts are freezing, prepare filling. In a high speed blender, combine all filling ingredients. Blend until smooth, about 2 minutes. Divide filling between the 6 cups. Top each with a pecan half. Refrigerate at least 1 hour. Store in the fridge.

Makes 6 mini pies









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