This Pumpkin Mini Cheesecake Recipe is combined with gluten free brownies and only 130 calories! They’re quick, easy and perfect for Halloween!
How was your weekend? Mine was ALL THE BUSY!
My parental units came down from Canada, and are staying for a week! They were planning to come visit us in Florida this week….buuuut then we did that moving thing.
So, now I have to tell you how exciting and fun this week is going to be…because my mom reads my blog. 🙂 But, seriously, it will be GOOD TIMES because my family is saweet.
But, enough about them.
Because, It’s been a whole TWO WEEKS, since we last ate ALL the peanut butter ghost cookies cups and spooky mini banana cupcakes, and made both our eyeballs and tummies happy with face stuff-age of adorable, Halloween themed treats.
Ok. I lied. It’s only been one. We ate Halloween skillet cookies AND paleo witch finger cookies last week. But, they weren’t cute so it doesn’t count.
And, don’t worry, we aren’t singing any Frenchy songs today either. There’s healthy pumpkin cheesecake in the house ya’ll.
And a mini cheesecake recipe that is only 130 calories.
When them facts are laid on the table, we have about -.9933 seconds for singing. (read:none)
There is only time for MUNCHIN’.
You might remember these Avocado brownies from that time that I had to apologize for not telling you that I was moving to Seattle and I shoved paleo brownies into your eyeballs (in the good kind of brownie-into-eyeballs way, not the ouchie-brownies-shouldn’t-go-there-kind-of-way) and begged for forgiveness.
And, then you all LURVED them…so, I made them again. Except, you know, added cheesecake.
BECAUSE WHY NOT?
AND because I can’t let any holiday whizz by without making no cheesecake. You know disssss by nowz.
OH OH OH! Good news –> There’s pumpkin too. You like it. I like it. And EVEN my dog likes it too.
That may be neither here nor there, but I wanted to give this mini cheesecake recipe some extra cred’ and BROWNIE POINTS.
Get it? I crack myself up.
Despite looking super show-stoppingly fabulous with their chocolate, web-covered yummosity, these are A CINCH to make. Like snap, crackle , POP, done and in yo’ face.
Except these aren’t those Energy Bar Rice Krispie Treats, so NO Rice Krispies
I could tell you what inspired me to make something covered in webs. But, then you might be all grossed out and not in a stuff-all-the-cheesecakes-into-your-facial-hole kind of mood.
Hint: It had something to do with forgetting to put some baked goods in the fridge, and then storing them in a Tupperware container, at room temperate for a few weeks. I opened the lid…and was inspired.
Did it work? Is there more cheesecake for me?
- For the brownie bottom:
- 4 Oz Semi-sweet chocolate
- 1 Cup Large avocado mashed (about 125g or 1/2 + 1/2 Tbsp)
- 1 Tbsp Honey
- 1/2 tsp Vanilla extract
- 1 Egg
- Pinch of salt
- For the cheesecake topping:
- 1/4 Cup + 3 Tbsp Truvia
- 6 oz Reduced-fat Cream Cheese 3/4 cup, not fat-free!
- 1/2 Cup Canned pumpkin puree not the pie mix
- 1/2 Tbsp Pumpkin pie spice
- 1 large egg white
- For the web: *
- 2 Oz Semi-sweet Chocolate
- 1/2 tsp Coconut oil
- Spray amini cheesecake pan with cooking spray and preheat your oven to 350 degrees.
- In a large, microwave safe bowl, melt 4 oz of the chocolate using 20 second intervals on half power, stirring between each interval until the chocolate is smooth and melted.
- Pour the chocolate, mashed avocado, honey, vanilla, egg and pinch of salt into a small food processorand 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 puree, pumpkin pie spice and egg white. Beat until just well combined, being careful not to over beat.
- Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing out into an even layer (About 1 heaping Tbsp 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 Tbsp per cavity)
- Place the 2 oz 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 tooth pick 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- overnight to set. ***
Tips & Notes:
* The cheesecake may rise quite a bit, but they will fall once they are out of the oven.
***I have also tested this recipe in muffins tins, lined with cupcake liners, for those of you that don’t have a special pan. You will only get about 10 cheesecakes, and they will need to be baked around 20-22 minutes, as they are bigger. Additionally, the cupcake liner will ensure that you can get them out of the tin easily.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more pumpkin?
White Chocolate Coconut Pumpkin Cookies
Pumpkin Cheesecakes from around the web:
Mini Pumpkin Oreo Cheesecakes – Chocolate Moosey
No Bake Pumpkin Cheesecake Mousse – Snixy Kitchen
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