Name: Mini Pumpkin Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 8 graham crackers, crushed into fine crumbs; 4 tbsp unsalted butter, melted; 1 1/2 tbsp granulated sugar; 1/2 tsp cinnamon; 16 oz cream cheese, room temperature; 1/2 cup powdered sugar; 1 tsp almond extract; 2 egg whites; 1/3 cup canned pumpkin puree; 1 tsp ground cinnamon; 1 tsp ground allspice; 2 tsp all purpose flour

Jump to Recipe· 3.9 from 55 reviews

There is nothing quite like the cozy, creamy delight of the Mini Pumpkin Swirl Cheesecake Recipe to brighten up your dessert table any time of the year. This recipe brings together a luscious cheesecake base with a velvety pumpkin swirl, perfectly spiced for an irresistible treat. Easy to make and perfectly portioned, these mini cheesecakes capture the warm flavors of fall with just a hint of elegance—ideal for sharing with friends or savoring all by yourself.

Ingredients You’ll Need

The image shows two white round plates on a white marbled surface with a pink textured background. Each plate has two long banana slices curved along the edge. On the left plate, there is a large dollop of white creamy yogurt placed between the two banana slices. On the right plate, the same banana and yogurt layout is topped with a colorful mix of berries including red strawberries sliced in halves, whole red raspberries, and small dark blue blueberries scattered evenly over the yogurt and bananas. The colors contrast well with the white plate and the soft pink background. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Mini Pumpkin Swirl Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each ingredient plays a vital role, whether it’s creating a crunchy, buttery crust or the smooth, flavorful filling with that gorgeous pumpkin swirl.

8 graham crackers, crushed into fine crumbs: The base crunch that forms the perfect crust.
4 tbsp unsalted butter, melted: Binds the crust together with rich flavor and moisture.
1 1/2 tbsp granulated sugar: Adds subtle sweetness to the crust.
1/2 tsp cinnamon: Gives the crust a warm, spicy hint that pairs beautifully with pumpkin.
16 oz cream cheese, room temperature: Creates the smooth, creamy cheesecake texture.
1/2 cup powdered sugar: Sweetens the filling without any graininess.
1 tsp almond extract: Adds a delicate, nutty aroma that complements the pumpkin spices.
2 egg whites: Lighten up the cheesecake batter for a smooth, airy finish.
1/3 cup canned pumpkin puree: The star ingredient for that iconic pumpkin flavor.
1 tsp ground cinnamon: Spices the pumpkin swirl with cozy warmth.
1 tsp ground allspice: Adds depth and a touch of exotic spice to the pumpkin layer.
2 tsp all purpose flour: Helps thicken the pumpkin swirl for the perfect texture.

How to Make Mini Pumpkin Swirl Cheesecake Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 300°F (150°C). Line your muffin tin with cupcake liners—this makes it so much easier to pop out each mini cheesecake after baking without any mess.

Step 2: Make the Graham Cracker Crust

Combine the crushed graham crackers with granulated sugar and cinnamon for that classic flavor. Pour in the melted butter and mix until every crumb is evenly coated and moist. Press this mixture firmly into the bottom of each muffin cup to create a sturdy, flavorful base for your cheesecake.

Step 3: Whip the Cream Cheese Filling

Beat the room-temperature cream cheese on medium speed until it’s ultra-smooth and creamy—usually around 2 minutes. Add in powdered sugar and almond extract, beating until everything’s perfectly incorporated. Then slow the mixer to low and add egg whites one at a time, mixing only until the batter is just combined to avoid overbeating.

Step 4: Create the Pumpkin Swirl

In a separate bowl, stir together the pumpkin puree, cinnamon, allspice, and flour for that signature pumpkin swirl. To lighten the pumpkin mixture, whisk in about 1/4 cup of the plain cheesecake filling—this keeps the swirl smooth and creamy.

Step 5: Assemble the Mini Cheesecakes

Divide half of the plain cheesecake batter evenly among the muffin cups over the graham cracker crust. Add about half a tablespoon of the pumpkin mixture on top of each. Then, spoon the remaining plain cheesecake batter over the pumpkin layer and finish with a final swirl of the remaining pumpkin mixture. Use a toothpick or skewer to create beautiful marbled patterns on top.

Step 6: Bake to Perfection

Place the muffin tin in your preheated oven and bake for 20 to 30 minutes. The minis should be mostly set with a slight jiggle in the center—this signals a perfectly creamy, tender cheesecake. Let them cool at room temperature before chilling in the refrigerator to firm up completely.

How to Serve Mini Pumpkin Swirl Cheesecake Recipe

Two white plates are placed side by side on a white marbled surface. Each plate has three banana slices arranged across the middle. On top of the bananas, there is a mix of strawberries, blueberries, and raspberries scattered evenly. The left plate has thin lines of brown nut butter drizzled over the fruit. The right plate also has the brown drizzle, but it is covered with a layer of granola and small chocolate pieces. The colorful fruits and crunchy granola contrast with the pale bananas and the light, speckled texture of the plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your mini cheesecakes with a dollop of freshly whipped cream and a sprinkle of cinnamon or pumpkin pie spice for that extra festive touch. A few toasted pecans or a drizzle of caramel sauce will also elevate their flavor and presentation beautifully.

Side Dishes

Pair these mini pumpkin swirl cheesecakes with a warm cup of spiced chai, coffee, or even a glass of dessert wine to complement the rich, creamy flavors. Fresh fruit like sliced pears or a citrus salad can add a refreshing contrast to the dessert.

Creative Ways to Present

Serve these mini delights on a decorative platter lined with autumn leaves or cinnamon sticks for an inviting autumn vibe. You can also place each cheesecake in a mini glass jar for a rustic and portable dessert option—perfect for parties or gift-giving.

Make Ahead and Storage

Storing Leftovers

Keep your mini pumpkin swirl cheesecakes in an airtight container in the refrigerator for up to 5 days. This helps maintain their creamy texture and delicious flavor without drying out.

Freezing

Absolutely! These minis freeze beautifully. Arrange them in a single layer in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Since these are best served chilled, avoid reheating. Just allow them to come to room temperature for about 15 minutes before serving if they’ve been in the fridge, so you get that perfect creamy melt in your mouth sensation.

FAQs

Can I make the crust with a different cookie?

Definitely! Graham crackers are classic, but crushed gingersnaps or vanilla wafers make delicious alternatives that add their own unique twist.

Do I have to use almond extract?

Not at all! Vanilla extract works wonderfully too. Almond extract adds a subtle nutty note, but vanilla keeps the flavors warm and classic.

How do I know when the mini cheesecakes are done baking?

They’re ready when the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures creamy texture without overbaking.

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree your pumpkin ahead of time. Just make sure it’s thick and not watery to avoid a runny filling.

What if my cheesecake batter looks lumpy?

Lumps usually mean your cream cheese wasn’t softened enough. Room temperature cream cheese and slow mixing help ensure a smooth batter.

Final Thoughts

If you’re searching for a scrumptious, easy-to-make dessert that brings all the cozy, spiced flavors of pumpkin to your table, the Mini Pumpkin Swirl Cheesecake Recipe is a must-try. Perfect for sharing, gifting, or indulging, this recipe is sure to become a beloved favorite that you’ll want to bake over and over again. Go ahead, give it a whirl—your taste buds will thank you!