These scream fall time! They’re so easy to throw together and there is no baking required! You can whip these up a few hours or up to a day before you need them, so they’re a great time saver. They may be small but they are BIG on flavor. Everyone loves these sweet pumpkin treats. Making things in a muffin tin makes portion sizing and dishing up so simple. And you can use them for almost anything from Southwestern Avocado Egg Muffins, to Mac and Cheese Cups to Coffee Cake muffins, food that comes mini sized is just so fun to eat and make.
Mini Pumpkin Swirl Cheesecake
These Mini Pumpkin Swirl Cheesecakes were written to be guilt free-ish. You can use fat free or low fat everything and they will still come out amazing! Or make it with the full fat for the same creamy rich sweet treat and since their small, you can still eat them without the guilt.
Pumpkin Swirl Cheesecake Ingredients
The great pumpkin flavor marries beautifully with the spices and graham cracker for a perfect pre-sized dessert. Crust
Graham Cracker Sheets: A sheet is the cracker with all four sections together Cinnamon/Sugar: Adds the sweetness Butter: Holds it all together
Cheesecake Mixture
Cool whip: Fat free or Regular, it’s up to you and your calorie desires. Cream Cheese: Fat free or low fat or regular Sugar: Adds the necessary sweetness Vanilla: Adds the flavor
Pumpkin Mixture
Pumpkin Puree: Don’t confuse it with pumpkin pie filling Cinnamon/Nutmeg/Ginger: The needed spices for anything pumpkin Allspice: Adds just another layer of flavor
Making Pumpkin Swirl Cheesecake
Remember these do need to chill to set, so make sure you make them with plenty of time of do so.
Tips and Variations for the Best Pumpkin Swirl Cheesecake
These are so good on their own, but here a few things to think about and try.
Crust: If you want to mix it up, try ginger snaps instead of graham crackers! Delish! Beat it: Make sure you whip up the cream cheese and sugar till nice and fluffy and then again when you add the Cool Whip. This is what will give it it’s nice light, fluffy, yet creamy texture. Make it Big: You can use this same recipe and place in a deep dish pie tin or springform pan for one large cheesecake instead of mini ones. Take it: These will be perfect for after Thanksgiving or Christmas or any other big meal. A nice sized treat that’s not too sweet. Caramel: Drizzle salted or unsalted caramel sauce of the cupcakes before serving for extra flavor.
Storing and Freezing
I love how I can make these ahead of time and have them ready when I need them without a fuss.
Fridge: Perfect make ahead dessert, these will keep before or after you need them for up to 4-5 days in the fridge. You might run into the crust getting a little soggy after too much longer than that. Freeze: Like all cheesecake, these will freeze beautifully. Keep them in an airtight container for up to 3-4 months. When ready to use thaw in the fridge.
More Cheesecake to Love
Cheesecake is so rich and creamy and makes the best desserts, try one of these the next time you need a cream cheese fix.
Mint Oreo Cheesecake Cherry Cheesecake Bars Carrot Cake Cheesecake Crumble Lemon Cheesecake Bars Death by Chocolate Cheesecake
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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