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Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
4.8 from 15 votes

Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}

Bite into the spooky season with these devilishly good pumpkin mini cheesecakes—complete with gluten-free brownie bottoms and a chocolaty spiderweb on top.

Prep Time
20 mins
Cook Time
17 mins
Additional Time
5 hrs
Total Time
5 hrs 37 mins
Servings: 12
Calories: 149 kcal
Course: Dessert
Cuisine: American

Ingredients

For the brownie bottom:
  • 4 ounces semi-sweet chocolate
  • 1 cup avocado about 125 grams or 1/2 plus 1/2 tablespoon, large, mashed
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Pinch salt
For the cheesecake topping:
  • 1/4 cup + 3 tablespoons truvia sweetener
  • 6 ounces cream cheese not fat-free, reduced-fat
  • 1/2 cup pumpkin puree canned
  • 1/2 tablespoon pumpkin pie spice
  • 1 egg large, white
For the web:
  • 2 ounces semi-sweet chocolate
  • 1/2 teaspoon coconut oil

Instructions

    Cup of Yum
  1. Spray a mini cheesecake pan with cooking spray and preheat your oven to 350 degrees Fahrenheit.
  2. 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.
  3. Place the chocolate, mashed avocado, honey, vanilla, egg, and pinch of salt into a food processor and blend until smooth. Set aside.
  4. 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.
  5. Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing out into an even layer (about 1 heaping tablespoon per cavity).
  6. 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).
  7. 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.
  8. 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.
  9. DEVOUR.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 149

% 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.