– 80 g / 2.8 (approx. 8) ginger nut biscuits – 25 g / 2 tbsp melted vegan butter or coconut oil (optional) – 3 grams / 1½ tsp agar agar powder – 240 g / 1 cup pumpkin purée – 120 / ½ cup maple syrup – 130 g / 1 cup raw cashews, presoaked
– 120 g / ½ cup vegan yoghurt, plus more to decorate – 15 ml / 1 tbsp lemon juice – SPICES: ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, 1/8 tsp cloves* – 1 tsp vanilla paste or vanilla extract – a generous pinch of salt – 30 g / ¼ pecans or extra biscuits, to decorate
Use a pestle, mortar or kitchen towel, rolling pin to crumble the biscuits to make them smooth or fine if they have been made in advance.
Thoroughly mix 2 tablespoons / 25 g of melted vegan butter into the crumbled cookies and if not serving immediately, press the mixture into the bottom of each bowl with a spoon.
Refrigerate for 5 minutes. Place the agar agar powder in a small pot with 120 ml/½ cup of water. Let it sit for 10 minutes.
Mix pipkin puree, maple syrup, drained cashews, vegan yogurt, lemon juice, spices, vanilla paste and salt. Blend until smooth.
Bring the agar agar mixture to the boil after 10 minutes, stirring constantly, and cook for another minute.
Add the activated agar agar mixture to the blender and blend rapidly. Quickly pour the cheesecake over the crumbled biscuits.
Let it set—it happens fast, 20 minutes max. Garnish with yogurt, pecans, or freshly crumbled cookies.