Bite into the spooky season with these devilishly good pumpkin mini cheesecakes—complete with gluten-free brownie bottoms and a chocolaty spiderweb on top.
Halloween is the season of treats, and while most are sugar-laden and calorie-loaded, these pumpkin mini cheesecakes with gluten-free brownie bottoms are here to break the mold—literally. They’re creamy, chocolaty, spiced just right, and topped with a festive chocolate web that’ll charm kids and adults alike. The best part? They’re made with wholesome ingredients and look super impressive (but are actually quite easy to make).
With a fudgy avocado-based brownie bottom and a light, pumpkin-spiced cheesecake layer sweetened with Truvia, these mini bites manage to feel indulgent without wrecking your healthy-eating goals. Whether you’re baking them in a mini cheesecake pan for 12 perfect portions or using a muffin tin for 10 slightly larger treats, you’re in for a hauntingly good time.
Are These Pumpkin Mini Cheesecakes With Gluten-Free Brownie Bottoms Healthy?
Surprisingly, yes—and not just in a “well, it’s better than a Snickers bar” kind of way. These mini cheesecakes use nutrient-rich avocado instead of butter or oil in the brownie base, honey for natural sweetness, and pumpkin purée, which is high in fiber and vitamin A. The cream cheese is reduced-fat, and Truvia replaces traditional sugar to help keep calories down without sacrificing flavor.
Plus, using only one egg and one egg white cuts the fat content while still giving you a creamy, velvety texture. It’s a treat that feels a little sinful but is secretly saintly. So go ahead—have seconds (or thirds… no one’s counting).
Why These Are The Ultimate Halloween Treat
These cheesecakes are the kind of party snack that says, “Yes, I care about your dietary needs and your Instagram aesthetic.” The chocolate spiderweb design adds a spooky-but-cute touch, and decorating them can become a full-on group activity. Put out melted chocolate and toothpicks and let everyone make their own web—it’s like arts and crafts, but edible!
They’re a hit with kids (who won’t notice they’re healthy) and adults (who will, and thank you for it). So whether you’re throwing a monster bash, heading to a potluck, or just want something festive to nibble on while watching Hocus Pocus for the hundredth time, these little guys deliver.
How Do I Store Leftovers?
Store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They actually taste even better after a day or 2 when the flavors have melded. You can also freeze them—just let them thaw in the fridge before serving.
Serving Suggestions
Gearing up for your yearly Halloween movie marathon? After whipping up these decadent cheesecakes, we recommend pairing them with an autumn-inspired mocktail (apple cider spritz, anyone?) or going classic with a hot mug of cinnamon tea or coffee (Café De Olla is a favorite of mine). If you’re going full monster bash mode, serve them on a tray with other Halloween treats, such as Paleo Witch Finger Cookies, roasted pumpkin seeds, popcorn, or a veggie platter shaped like a skeleton.
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 purée
- 1/2 tablespoon pumpkin pie spice
- 1 large egg white
For the web:
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon coconut oil
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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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