Brulé Pumpkin Cheesecakes


For the Brulé Top
2 tbsp white sugar

2 mini pumpkins

The Cheesecake Mix
2 pots Nush almond spread

2 tbsp caster sugar (adjust more to taste if you like things a little sweeter)

2 tbsp pumpkin puree

1 tsp vanilla

1 tbsp arrowroot starch

Pinch of salt

1 tsp pumpkin spice

Splash of soy drink


Preheat the oven to 160°C.

Add your cream cheese to a mixing bowl, whisking until you’ve got rid of all the lumps.

Add the rest of your ingredients, whisking until you have a smooth cheesecake batter.

Set the mixture aside, then take the tops off your pumpkins, then take the seeds and the meat out of the middle with a spoon.

Spoon 2-3 tbsp of your pumpkin cheesecake into the centre of each pumpkin – smooth out and bake both for 15 minutes.

Once cooked, set both aside for a couple of minutes, then top each with an even tbsp of sugar.

Use a blowtorch to melt the sugar on the top, then leave the cheesecakes 5 minutes before serving.