Gingerbread Cheesecake Bites

1: Blend the nuts and oats for a few minutes into almost a fine mix.

2: Add maple syrup, nut butter, and spices and mix to incorporate.

3: Press the mixture evenly into a bar mold as a crust layer.

4: In a separate pot, bring the Good Karma Unsweetened Plantmilk, liquid sweetener, corn starch, and gingerbread spices to a boil.

5: Set the mix aside to cool down completely.

6: In a mixing bowl, pour the cold gingerbread milk mix and whip together with the vegan whipped cream cheese.

7: Pour the cheesecake layer on top of the crust and place it in the freezer for 30 minutes or refrigerate overnight.

8: Enjoy the cheesecake bites after storage in the refrigerator for up to 5 days.