Preheat your oven to 350°F (175°C) to prepare for baking.

In a small bowl, whisk together the flax meal and warm water, allowing it to sit for about 10-15 minutes until it thickens into a gel.

In a blender, combine the soaked cashews, pumpkin purée, coconut sugar, unsweetened vanilla almond milk, maple syrup, melted coconut oil, pumpkin pie spice, and salt. Blend until smooth.

In a mixing bowl, combine softened coconut oil, maple syrup for the crust, coconut flour, cocoa powder, and a pinch of salt. Mix until the consistency resembles wet sand.

Portion the crust mixture into a mini cheesecake pan and bake for about 5 minutes.

Remove the crusts from the oven, let them cool slightly, and then fill each crust with the cheesecake mixture.

Return the filled cheesecakes to the oven and bake for 11-12 minutes until just set.

After baking, let the cheesecakes cool completely at room temperature, then chill in the refrigerator for at least 6 hours.

Drizzle the melted dark chocolate over the chilled cheesecakes and add a mint sprig on top before serving.