This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Mini Pumpkin Swirl Cheesecakes are the perfect portion size of fall flavor! They’re creamy, decadent and full of that classic pumpkin flavor. These are perfect for any occasion, parties, potlucks or a special treat. The hardest part will be to eat just one!

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 on a white plate.

Mini Pumpkin Swirl Cheesecake

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.

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.


  • 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.

  1. Crust: Place the graham crackers in a food processor or a large ziplock bag and crush into fine crumbs. Place the crumbs in a bowl and add the cinnamon and sugar. Mix in melted butter.
  2. Place: In a cupcake pan lined with cupcake liners place one Tablespoon of the graham cracker mixture in the bottom and press down firmly.
  3. Whip: In a large bowl whip the cream cheese, vanilla extract and sugar till fluffy. Add in the Cool Whip and whip till smooth.
  4. Pumpkin Mixture: In a separate bowl mix the pumpkin and spices till combined. Add in 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir till completely combined.
  5. Scoop: Using a spoon fill each cupcake liner with 1 1/2 scoops full of the cheesecake mixture. Each liner should be almost filled. Then place 3 dots of pumpkin batter on top of the cheesecake batter, about 1/4 teaspoon.
  6. Swirl: Use a toothpick to swirl the two batters.
  7. Chill:  Place the finished cheesecakes into the fridge and chill for at least 2-3 hours and up to overnight till firm. Enjoy!

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.

Pin this now to find it later

Pin It

Mini Pumpkin Swirl Cheesecake

Allow me to introduce you to your new favorite treat. 
Prep Time: 20 minutes
Allow to chill for a few hours (I chose to keep mine in overnight) until firm.: 3 hours
Total Time: 3 hours 20 minutes
Servings: 12



Cheesecake Mixture:

  • 8 oz. fat free Cool Whip
  • 1 8 oz package fat-free cream cheese
  • 1/4 cup sugar or 6 Splenda packets
  • 2 tsp. vanilla extract

Pumpkin Mixture:


  • In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pin or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.
  • Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.
  • In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.
  • Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.
  • Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!


Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 15mgPotassium: 34mgFiber: 1gSugar: 10gVitamin A: 1209IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Mmmm those look yummy! I love mini-sized desserts! Thanks for following, I’m following you now as well! 🙂