Preheat your oven to 350°F (175°C). Gather your ingredients and tools.

In a small bowl, whisk together the flax meal and warm water. Place in the refrigerator for about 10 minutes.

Drain the soaked cashews and blend with pumpkin purée, coconut sugar, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and salt until smooth.

In a mixing bowl, combine softened coconut oil and maple syrup. Mix until smooth, then add coconut flour, cocoa powder, and salt, stirring until combined.

Divide the crust mixture among the mini-cheesecake pan cavities and press it down evenly.

Bake the crust for about 5 minutes until just set. Keep an eye on it to ensure it doesn't darken.

Whisk the flax egg again and combine with the cashew mixture in the blender. Blend until thoroughly mixed.

Fill each baked crust with the pumpkin-cashew mixture until about ¾ full. Smooth the tops.

Bake the filled cheesecakes for 11-12 minutes. They should have a slight jiggle when done. Cool at room temperature.

Transfer the cheesecakes to the refrigerator to chill for at least 6 hours or overnight.

Melt the dark chocolate and coconut oil in a microwave-safe bowl, then drizzle over each cheesecake.

Garnish with mint sprigs for decoration.