Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini pumpkin cheesecakes featuring a fudgy gluten-free brownie base and creamy pumpkin filling. Perfect for fall, these individual treats balance chocolate richness with warm pumpkin spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
- 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
- 2 ounces semi-sweet chocolate
- 1/2 teaspoon coconut oil
At a glance
PER SERVING · TIME 337M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 91mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 33mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.