Melt 50g of dairy-free butter in a small saucepan over low heat. In a mixing bowl, combine 100g of crushed plain biscuits with 1 teaspoon of mixed all spice, then pour in the melted butter. Stir until fully combined, forming a crumbly mixture. Press this mixture into the bottom of mini cheesecake cups and freeze for about 20 minutes to set.

While the crust sets, drain 125g of soaked cashew nuts and add them to a high-speed blender. Incorporate 250g of vegan cream cheese, 75g of icing sugar, 50g of coconut cream, 1 teaspoon of ground pumpkin spice, and 1 tablespoon of pumpkin purée. Blend until smooth and creamy.

Cover the mini cheesecakes with cling film and chill in the refrigerator overnight, or for at least 4-6 hours until the filling is firm to the touch.

When ready to serve, whip 100ml of dairy-free whipping cream until thick peaks form. Add a few drops of orange food gel if desired.

Using a piping bag, pipe the whipped cream onto the chilled cheesecakes, forming mini peaks. Top with a piece of chocolate for a pumpkin stalk effect.

Serve the Mini Vegan Pumpkin Cheesecakes chilled on a serving platter.