Indulge in the rich, creamy goodness of fall with these mini pumpkin swirl cheesecakes that perfectly combine the flavors of spiced pumpkin and velvety cheesecake. 

This easy recipe is ideal for any autumn gathering, offering a delightful swirl of pumpkin spice and smooth cream cheese in every bite. 

Whether you’re hosting a party during the holiday season or simply craving a seasonal dessert, these mini cheesecakes are sure to be one of your favorite desserts.

Explore more delicious pumpkin recipes and find the perfect way to celebrate the cozy flavors of fall.

How do you make mini pumpkin cheesecakes?

Be sure to scroll down to get the full printable recipe!

Gather your ingredients:

To make the graham cracker crust, start by preheating the oven to 325 degrees F. 

Crush graham crackers until they are fine crumbs. Combine cookie crumbs with the melted butter, cinnamon and sugar. Mix until the crumbs are moist (sand like texture).

Line a muffin pan with cupcake liners or use cooking spray. 

Press about a tablespoon of the mixture into the bottom of each muffin cup, creating an even layer. Bake for 5 minutes, then set aside to cool.

Next make the creamy cheesecake filling. 

In a large mixing bowl, add room temperature cream cream to a bowl of a stand mixer. Mix on medium speed until smooth. 

Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. 

Add egg whites one at a time to your cream cheese mixture on low until incorporated. Please do not overbeat the mixture.

Take half of the plain batter and divide it among the muffin cups.

To make the pumpkin layer, mix the pumpkin puree, cinnamon, allspice and flour together in a medium bowl. Add 1/4 cups of batter to the pumpkin.

Spoon half of the pumpkin batter to the muffin cups.

Top each with the leftover cheesecake.

Spoon dollops of the pumpkin mixture on top of each cheesecake

Take a toothpick and swirl the pumpkin pie filling through each individual cheesecake to create a marble effect.

Repeat layers until each of your cheesecakes are created.

Bake in the preheated oven for 18-20 minutes, or until the centers are set – The edges should be set, and the center should have a slight jiggle when gently shaken. 

Remove from the oven and let the cheesecakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, refrigerate for at least 2 hours before serving.

For the best taste and texture, serve the mini pumpkin swirl cheesecakes chilled, either on their own or topped with whipped cream, caramel sauce, or a sprinkle of cinnamon.

Variations on Mini Pumpkin Swirl Cheesecakes 

• Turn the Mini Pumpkin Swirl Cheesecake recipe into a full-sized cheesecake by using a 9-inch springform pan. Prepare the crust with graham cracker crumbs, then layer and swirl the plain and pumpkin cheesecake batters. Bake for 50-60 minutes, cool gradually to prevent cracks, and chill before serving for a deliciously creamy dessert.

• Swap out the graham cracker crumbs for crushed gingersnap cookies. This adds an extra layer of spicy warmth that complements the pumpkin flavor beautifully. Or mix finely chopped pecans or walnuts into the crust mixture for added texture and a nutty flavor that pairs perfectly with pumpkin.

• Drizzle the mini cheesecakes with salted caramel sauce after baking and chilling. The sweet and salty combination with the pumpkin spice is irresistible.

Be Sure to Try These Recipes:

• ​Libby’s Pumpkin Roll Recipe
• What to do with Leftover Pumpkin Pie Filling 
• Fall Desserts 
• How to Make Pumpkin Pie Spice 

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Continue to Content

Pumpkin Swirl Cheesecake Recipe

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Looking for a festive fall dessert? Try this Mini Pumpkin Swirl Cheesecake recipe. It's the perfect combination of spiced pumpkin and creamy cheesecake in a bite-sized treat.

Print

Ingredients

Crust:

• 8 graham cracker sheets, crushed
• 1/2 teaspoon cinnamon
• 1.5 Tablespoons sugar
• 4 Tablespoon unsalted butter, melted
• Cheesecake:
• 16 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 2 egg whites
• 1 teaspoon almond extract

Pumpkin swirl:

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

Instructions

1. Preheat the oven to 300 degrees F. 
2. Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar.
3. Mix until the crumbs are moist (sand like texture).
4. Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner.
5. Press down firmly on the crumbs.
6. Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Mix until smooth. 
7. Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. 
8. Add egg whites one at a time on low until incorporated. Please do not overbeat the mixture.
9. Take half of the cheesecake mixture and divide it among the muffin cups.
10. Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl.
11. Add ¼ cup cheesecake mixture to the pumpkin swirl. 
12. Take the pumpkin swirl and add ½ tablespoon to each muffin pan.
13. Add remaining cheesecake mixture to the muffin pan.
14. Add the remaining pumpkin swirl on top of each individual cheesecake.
15. Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.
16. Bake your mini pumpkin swirl cheesecakes for 25-30 minutes.

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