How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mini Brownie Pumpkin Cheesecakes?

You need 13 ingredients. The key ingredients include: 4 ounces, weight Semi-sweet Chocolate, Chopped, 1/2 cups Plus 1/2 Tablespoon Mashed Avocado, 1 Tablespoon Honey, 1/2 teaspoons Vanilla Extract, and more.

Is Mini Brownie Pumpkin Cheesecakes suitable as baking & desserts?

Yes, Mini Brownie Pumpkin Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mini Brownie Pumpkin Cheesecakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Brownie Pumpkin Cheesecakes Recipe

Name: Mini Brownie Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Semi-sweet Chocolate, Chopped; 1/2 cups Plus 1/2 Tablespoon Mashed Avocado; 1 Tablespoon Honey; 1/2 teaspoons Vanilla Extract; 1 Egg; 1 pinch Salt; 1/4 cups Plus 3 Tablespoons Truvia; 6 ounces, weight Reduced Fat Cream Cheese; 1/2 cups Canned Pumpkin Puree (not The Pie Mix); 1/2 Tablespoons Pumpkin Pie Spice; 1 Large Egg White; 2 ounces, weight Semi-sweet Chocolate; 1/2 teaspoons Coconut Oil

1

Spray a 12-count mini cheesecake pan with cooking spray and preheat your oven to 350 F. See note below if you dont have a mini cheesecake pan.

2

For the base: In a large, microwave safe bowl, melt the chocolate using 20 second intervals on half power, stirring between each interval until the chocolate is smooth and melted.

3

Pour the chocolate, mashed avocado, honey, vanilla, egg and salt into a small food processor and blend until smooth.

4

Set aside.

5

For the cheesecake layer: In a large bowl, beat together the Truvia and cream cheese until light and fluffy.

6

Add the canned pumpkin puree, pumpkin pie spice and egg white.

7

Beat until just combined, being careful not to over beat.

8

Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing it into an even layer (about 1 heaping tablespoon per cavity).

9

Then divide the cheesecake mixture on top of each brownie layer so that each cavity is just over 3/4 of the way full (about 2 1/2 tablespoons of cheesecake mixture per cavity).

10

Smooth the top.

11

For the topping: Place the chocolate and the coconut oil into a microwave safe bowl, and melt using the same process as above.

12

Once melted, pour it into a small squeeze bottle and drizzle over each cheesecake in a spiral pattern.

13

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.

14

Bake for 15-17 minutes or until the center looks almost set.

15

Remove from oven.

16

Let them cool to room temperature on the counter for 1 hour, and then refrigerate for at least 4 hours to overnight to set.

17

Devour.

18

Notes: 1.

19

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.

20

2.

21

The cheesecake may rise quite a bit, but they will fall once they are out of the oven.

22

3.

23

I have also tested this recipe in standard size muffin tins, lined with cupcake liners, for those of you that dont have a special pan.

24

You will only get about 10 cheesecakes, and they will need to be baked around 20-22 minutes, as they are bigger.

25

Additionally, the cupcake liner will ensure that you can easily get them out of the tin.

Mini Brownie Pumpkin Cheesecakes

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