Mini Pumpkin Swirl Cheesecakes
Mini pumpkin swirl cheesecakes are the perfect bite-sized treat that blends rich, creamy cheesecake with the warm flavors of fall.
Learn how to create these stunning, bakery-worthy desserts at home – without any fuss.
Whether you’re making them for a Thanksgiving dessert table or a cozy fall gathering, with their smooth texture, spiced pumpkin flavor, and eye-catching marbled tops, these mini desserts pack big flavor in a small package.
How to Make Pumpkin Swirl Cheesecake Minis
- Let cream cheese and eggs come to room temperature before mixing for a smoother batter and fewer lumps.
- Start by making the crust—combine crushed graham crackers, melted butter, sugar, and cinnamon, press into lined muffin cups, and bake briefly.
- For the filling, beat cream cheese until smooth, then mix in powdered sugar, almond extract, and egg whites. Don’t overmix the cheesecake filling after adding eggs because it can cause cracks or a dense texture. Mix just until combined.
- Divide half the plain batter into the muffin cups.
- Make the pumpkin layer by combining pumpkin puree, spices, flour, and some batter, then layer and swirl it using a toothpick with the cheesecake mixture in each cup for a pretty marbled effect.
- Bake until set with a slight jiggle in the center, cool, and refrigerate for at least 2 hours.
- Serve chilled with optional homemade whipped cream, caramel, or dash of cinnamon.
Yes! Swap graham crackers for gingersnap cookies, vanilla wafers, or chocolate cookies for a twist on flavor.
They’re ready when the edges are set but the center still has a slight jiggle when you gently shake the pan.
Absolutely! Once fully cooled and chilled, wrap each cheesecake in plastic wrap, place in an airtight container, and freeze for up to 2 months. Thaw in the fridge before serving.
Avoid overmixing the batter after adding eggs, as this can incorporate too much air. Bake at the correct temperature and avoid opening the oven door too often. Once baked, let them cool gradually—sudden temperature changes can cause them to collapse.
If you’re in the mood for more fall desserts, you’ll love these:
- Bring back nostalgic flavors with these homemade Copycat Little Debbie Pumpkin Delights that taste just like the seasonal favorite.
- Whip up a quick and easy Pumpkin Squares using a Cake Mix that everyone will love.
- Wondering What to Do with Leftover Pumpkin Pie Filling? Turn extra filling into muffins, pancakes, or creamy parfaits so nothing goes to waste.
- Indulge in rich, creamy fall cheesecake recipes infused with pumpkin, apple, and other autumn favorites.
- These Mini Pumpkin Recipes are perfectly portioned treats like pies, muffins, and cheesecakes make serving (and snacking) a breeze.
2Pack Silicone Muffin Pan for Baking with Metal Reinforced Frame, 12 Cup Regular Size Cupcake Pan, BPA Free Silicone Muffin Tray, Cupcake Baking Pan Molds for Oven Dishwasher Safe
HOMURE H Cookie Scoop 2 Tablespoon, Size #40 Cookie Dough Scoop, 2 Tbsp/ 30 ml/ 1 oz Cookie Scoops for Baking, Spring-Loaded, 18/8 Stainless Steel, Comfortable GripThe Spice Hunter Pumpkin Pie Spice Blend, 1.8-Ounce Jar
Mini Pumpkin Swirl Cheesecake Recipe
Ingredients
Crust:
- 8 graham cracker sheets crushed
- ½ teaspoon cinnamon
- 1 ½ Tablespoons sugar
- 4 Tablespoon unsalted butter melted
Cheesecake
- 16 ounces cream cheese room temperature
- ½ cup powdered sugar
- 2 egg whites
- 1 teaspoon almond extract
Pumpkin swirl:
- ⅓ 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.
- Use a toothpick or skewer to gently swirl the pumpkin mixture into the cheesecake batter for a pretty marbled effect.
- Bake until set with a slight jiggle in the center, about 25- 30 minutes.
- Refrigerating for at least 2 hours helps the flavors develop and the cheesecakes set for clean slicing or serving.
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