Name: Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
Prep time: 20 min
Cook time: 17 min
Yield: 12
Cuisine: American
Ingredients: 1 egg; Pinch of salt; 1 tablespoon honey; 1/2 teaspoon vanilla extract; 1 large egg white; 1/2 tablespoon pumpkin pie spice; 1/2 teaspoon coconut oil; 1/2 cup canned pumpkin purée; 4 ounces semi-sweet chocolate; 1 cup large avocado mashed (about 125 grams or 1/2 plus 1/2 tablespoon); 1/4 cup + 3 tablespoons Truvia; 6 ounces reduced-fat cream cheese ( (not fat-free))

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.

By: Foodfaithfitness (via Foodfaithfitness)

Original Publish: Oct 20, 2014

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 17 mins

Yields: 12

Nutrition Facts

149 kcalCalories

3 gProtein

12 gCarbs

10 gFat

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).