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Mini Pumpkin Brownie Cheesecakes - #glutenfree and only 130 calories! You NEED to make these for #Halloween |Foodfaithfitness.com | #recipe #cheesecake
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Gluten Free Mini Pumpkin Brownie Cheesecakes

This Pumpkin Mini Cheesecake Recipe is combined with gluten free brownies and only 130 calories! They’re quick, easy and perfect for Halloween!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author Taylor

Ingredients

  • 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

Instructions

  • 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. ***
  • DEVOUR.

Notes

You will not use all of the chocolate, but it makes it a lot easier to do the spiral if you have a little extra to work with.
* 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.