Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
User Reviews
4.8
15 reviews
Excellent
Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
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Bite into the spooky season with these devilishly good pumpkin mini cheesecakes—complete with gluten-free brownie bottoms and a chocolaty spiderweb on top.
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Ingredients
For the brownie bottom:
- 4 ounces semi-sweet chocolate
- 1 cup large avocado mashed about 125 grams or 1/2 plus 1/2 tablespoon
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 egg
- Pinch of salt
For the cheesecake topping:
- 1/4 cup + 3 tablespoons Truvia
- 6 ounces reduced-fat cream cheese (not fat-free)
- 1/2 cup canned pumpkin puree
- 1/2 tablespoon pumpkin pie spice
- 1 large egg white
For the web:
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon coconut oil
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Instructions
- Spray a mini cheesecake pan with cooking spray and preheat your oven to 350 degrees Fahrenheit.
- In a large, microwave-safe bowl, melt 4 ounces of the chocolate using 20-second intervals on half power, stirring between each interval until the chocolate is smooth and melted.
- Place the chocolate, mashed avocado, honey, vanilla, egg, and pinch of salt into a food processor and blend until smooth. Set aside.
- In a large bowl, beat together the Truvia and cream cheese with an electric hand mixer, until light and fluffy. Add in the canned pumpkin purée, pumpkin pie spice, and egg white. Beat until just well combined, being careful not to overbeat.
- Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing out into an even layer (about 1 heaping tablespoon per cavity).
- Then divide the cheesecake mixture on top of each brownie layer so that each cavity is just over 3/4 of the way full, smoothing out evenly (about 2 1/2 tablespoons per cavity).
- Place the 2 ounces of remaining chocolate and the coconut oil into a microwave safe bowl, and melt using the same process as above. Once melted, pour into a small squeeze bottle and drizzle over each cheesecake in a spiral pattern. Using a toothpick and starting in the center, drag lines through the chocolate spiral and all the way around it to form a web design.
- Bake for 15-17 minutes, or until the center looks almost set. Let cool to room temperature on the counter for 1 hour, and then refrigerate for at least 4 hours to overnight to set.
- DEVOUR.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
22mg
(7%)
Sodium
63mg
(3%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1713IU
(34%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1713IU | 34% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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