Ingredients:

Crust:

• 6 tbsp oats (or fruit musli)

• 2 tbsp peanut butter

• 1 tbsp cocoa powder

• 1 tbsp coconut oil

• 100 g raisins

• ½ tsp cinnamon

Filling:

• 150 ml oat cream

• 100 g vegan cream cheese

• 6 tbsp pumpkin puree

• ½ tsp vanilla extract
• 1 tsp cinnamon
• 3-4 tbsp of agave syrup
• 1 tsp Rawnice Yellow Curcumin Powder

Frosting:

• 100 g vegan butter

• 200 to 250 g powdered sugar

• ½ tsp of vanilla extract

• 1 tsp Rawnice Yellow Curcumin Powder

Directions:

Crust:

1. Place all ingredients in a food processor and blend until well combined.
   
   
2. Fill the bottom of the muffin pan with the mixture and press. Put in the fridge until it sets.

Filling:

1. In a bowl, mix cream cheese, pumpkin puree, agave syrup, vanilla and cinnamon.
   
   
2. Add whipped oat cream and 1 tsp of curcumin powder. Mix on low speed with a mixer.  
   
   
3. Pour the filling mixture over the crust. Freeze for at least 2 hours.

Frosting:

1. In a bowl, beat the butter with vanilla extract in low speed.
   
   
2. Mix continuously while adding the sugar in batches. If the buttercream is too thin, add more sugar. If it's too thick, add a tablespoon or more of plant-based milk.
   
   
3. Add the curcumin powder. Mix in high speed.
   
   
4. Decorate the cheesecakes with frosting before serving.