Mini Pumpkin Swirl Cheesecake
Allow me to introduce you to your new favorite treat.
Servings: 12 people
Ingredients
Crust
- 7 full graham cracker sheets
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Mixture
- 8 ounces fat-free Cool Whip
- 6 ounces fat-free cream cheese
- ¼ cup sugar or 6 Splenda packets
- 2 teaspoons vanilla extract
Pumpkin Mixture
- ⅓ cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon allspice
Instructions
Crust
- In a food processor, pulse the graham cracker sheets into fine crumbs. Place the graham cracker crumbs, cinnamon, sugar, and butter into a medium bowl. Stir to combine.
- 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 fingers to form the crusts.
Cheesecake Mixture/ Pumpkin Mixture
- In a large bowl, add the cream cheese, vanilla extract, and sugar (or Splenda). Using an electric hand mixer, beat until fluffy. Add the Cool Whip and beat until smooth.
- In a small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ginger, and allspice. Stir until incorporated.
- Add ⅔ cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until smooth and combined without any lumps.
Assembly
- Fill each cupcake liner with cheesecake mixture evenly. Place three small dots of pumpkin batter onto the cheesecake batter in the liner. Use a toothpick to swirl the two batters.
- Once each cheesecake is swirled, place the cupcake pans into the fridge to chill for 3 hours or until firm. Serve and enjoy!
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 15mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1209IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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