Mini Pumpkin Swirl Cheesecake

This mini pumpkin swirl cheesecake recipe will satisfy your fall dessert cravings with less work! Enjoy the rich, perfectly spiced treat any time of the year.

Can’t commit to a full-sized pumpkin cheesecake? You don’t even need to wait for fall to whip up these mini pumpkin swirled cheesecakes!

You only need a few ingredients, and the mini cheesecakes are baked in a muffin pan!

Mini Pumpkin Swirl Cheesecakes

If you want a pumpkin dessert that goes beyond pie, you’ll love our pumpkin roll and fizzy dark chocolate pumpkin truffles!

Why You’ll Love This Mini Pumpkin Swirl Cheesecake Recipe

  • These pumpkin swirl mini cheesecakes prove that baked cheesecake can still be simple to make. No need for a water bath—just assemble everything in a lined muffin pan!
  • Mini pumpkin swirl cheesecake is great for portion control. You don’t need to be tempted by an entire cheesecake to satisfy your cravings for the decadent dessert. 
  • These mini pumpkin swirled cheesecakes are perfect for hosting. They’re mess-free, and the gorgeous marbled pattern will surely make them the star of the party! 
mini pumpkin swirled cheesecakes

Ingredients And Substitutions 

Crust:

  • Graham crackers – These mini pumpkin swirl cheesecakes feature a crunchy crust made from graham cracker crumbs. You can also use gingersnap cookies!
  • Unsalted butter – Binds the graham cracker crumb mixture together and also provides richness to the crust.
  • Granulated sugar – To sweeten the crust. To make it more interesting, add finely chopped pecans.
  • Cinnamon – The graham cracker crust also packs a punch of cinnamon flavor. 

Cheesecake:

  • Cream cheese – Use a block of ROOM TEMPERATURE cream cheese, not the whipped one. 
  • Powdered sugar – To sweeten the cream cheese mixture without making it grainy. 
  • Almond extract – You can also use vanilla extract for these pumpkin swirl cheesecake cups.
  • Egg whites – Feel free to substitute the two egg whites with one whole egg for a more aerated texture.

Pumpkin swirl:

  • Canned pumpkin puree – You can use fresh pumpkin puree, but canned pumpkin puree means you can treat yourself to a mini pumpkin swirl cheesecake any time of the year!
  • Ground cinnamon and ground allspice – Pumpkin pie spices like nutmeg and ginger will also be perfect for this delicious pumpkin dessert. 
  • All-purpose flour – Absorbs excess moisture and makes a light and fluffy filling. 
pumpkin swirl mini cheesecake ingredients

Tips For Making This Recipe

Make Your Own Pumpkin Puree

If you want to make your own pumpkin puree, slice the pumpkin in half, remove the seeds and stringy bits, and bake for about 40 minutes or until soft. Then, just scoop out the flesh and process until smooth.

Do Not Overbeat the Cheesecake

Do not overmix the cheesecake batter to avoid cracks in your mini pumpkin swirl cheesecake. Excess air can ruin the cheesecake’s structure!

Get the Perfect Orange Hue

If the pumpkin puree mixture ends up brown from the spices, you can add a few drops of orange food coloring to achieve a beautiful orange shade for the swirl.

pumpkin swirl cheesecake cups

Mini Pumpkin Swirled Cheesecake Recipe FAQs

Can I freeze mini pumpkin swirl cheesecake?

Yes! Transfer the mini cheesecakes to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.

How long to leave mini pumpkin swirled cheesecakes to set?

These mini pumpkin cheesecakes are best served after an hour in the fridge.

Are cupcake liners necessary for pumpkin swirl mini cheesecake?

Yes, paper liners are necessary. Otherwise, it will be difficult to remove the swirl cheesecakes from the muffin pan.

Why is my cheesecake batter lumpy?

Make sure your cream cheese is at room temperature so it’ll incorporate smoothly with the other ingredients. All the ingredients should also be at room temperature. 

How to tell if pumpkin swirl cheesecake is done?

The mini pumpkin swirl cheesecake is done if it slightly jiggles when you shake the pan. 

More Delicious Cheesecake Recipes

  • Pumpkin Cheesecake Bites
  • Instant Pot Cheesecake Bites
  • Lemon Blueberry Cheesecake
  • Apple Crumble Cheesecake
  • Protein Strawberry Cheesecake

I found this recipe for Pecan Pie Cheesecake that I HAVE to try!

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Mini Pumpkin Swirl Cheesecake Recipe

Mini Pumpkin Swirl Cheesecake

Yield:
12

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

This mini pumpkin swirl cheesecake recipe will satisfy your fall dessert cravings with less work! Enjoy the rich, perfectly spiced treat any time of the year.

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Ingredients

For the crust:

  • 8 graham crackers, crushed into fine crumbs
  • 4 tbsp unsalted butter, melted
  • 1 1/2 tbsp granulated sugar
  • 1/2 tsp cinnamon

For the cheesecake:

  • 16 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp almond extract
  • 2 egg whites

For the pumpkin swirl:

  • 1/3 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tsp all purpose flour

Instructions

  1. Preheat the oven to 300°F. To make the mini cheesecakes easier to remove, line the muffin tin with cupcake liners. 
  2. Combine the crushed graham crackers, sugar, and cinnamon. Add the melted butter and mix with a fork until the crackers are evenly moistened.
  3. Press the graham cracker mixture evenly to the bottom of the muffin tin cups. Set aside. 
  4. Beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and almond extract and beat until incorporated.
  5. Reduce the speed to low and add one egg white at a time, mixing until just combined.
  6. Divide half of the cheesecake mixture among the muffin tin cups.
  7. Combine the pumpkin puree, warm spices, and flour for the pumpkin swirl.
  8. Whisk in 1/4 cup of the remaining cheesecake filling to the pumpkin mixture.
  9. Add 1/2 tablespoon of the pumpkin mixture to each muffin tin cup. Top with the remaining plain cheesecake mixture.
  10. Swirl in the rest of the pumpkin mixture on top of the mini cheesecakes.
  11. Bake the mini pumpkin swirl cheesecakes for 20 to 30 minutes or until they are nearly set with a slight jiggle. Allow to cool to room temperature, then refrigerate before serving. 

Notes

  • If you want to make your own pumpkin puree, slice the pumpkin in half, remove the seeds and stringy bits, and bake for about 40 minutes or until soft. Then, just scoop out the flesh and process until smooth.
  • Do not overmix the cheesecake batter to avoid cracks in your mini pumpkin swirl cheesecake. Excess air can ruin the cheesecake's structure!
  • If the pumpkin puree mixture ends up brown from the spices, you can add a few drops of orange food coloring to achieve a beautiful orange shade for the swirl.
Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 50Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 23mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 1g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

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Cuisine:

American

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Category: Desserts

Mini Pumpkin Swirl Cheesecake Recipe

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