These mini cheesecakes are perfect for Fall desserts. They have a delicious graham cracker crust with a pumpkin swirl! They’re a perfect seasonal sweet bite!

I love making mini desserts around the holidays. Meals and desserts are so rich and filling, it’s nice to have a little bite of the things we love!

These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too.

A lot of friends are very intimidated by making cheesecake, but it really isn’t all that difficult at all. And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake.

When you make pumpkin desserts, you don’t always use the entire can of pumpkin. Put it in an airtight container and save it for recipes just like this one!

How to Make these Mini Pumpkin Swirl Cheesecakes!

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

You will need to gather the following ingredients:

graham cracker sheets, crushed
cinnamon
allspice
flour
sugar
unsalted butter, melted
cream cheese, room temperature
powdered sugar
2 egg whites
almond extract
canned pumpkin puree

To start, preheat the oven to 300 degrees F.

Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar. Mix until the crumbs are moist (sand like texture).

Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs.

Make the cheesecake filling – add room temperature cream cream to a bowl of a stand mixer. Mix until smooth.

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

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

Take half of the cheesecake mixture and divide it among the muffin cups.

Make the pumpkin swirl – mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.

Take the pumpkin swirl and add ½ tablespoon to each muffin pan.

Add remaining cheesecake mixture to the muffin pan.

Add the remaining pumpkin swirl on top of each individual cheesecake.

Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.

Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy!

Mini Pumpkin Swirl Cheesecakes Recipe

Name: Mini Pumpkin Swirl Cheesecakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
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

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These mini cheesecakes are perfect for Fall desserts. They have a delicious graham cracker crust with a pumpkin swirl! They're a perfect seasonal sweet bite!

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

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