How To Make Mini Pumpkin Swirl Cheesecake
Pumpkin and cream cheese are a match made in heaven in this creamy cheesecake recipe. These mini treats are the perfect bite-sized goodies for fall.
Serves:
Ingredients
For Crust:
- 7sheetsgraham cracker
- ½tspground cinnamon
- 2tbspsugar
- 4tbspunsalted butter,melted
For Cheesecake Mixture:
- 8ozfat free cool whip
- 8ozfat free cream cheese,(1 package)
- ¼cupsugar,or 6 Splenda packets
- 2tspvanilla extract
For Pumpkin Mixture:
- ⅓cuppumpkin puree
- 1tspground cinnamon
- 1tspground nutmeg
- ½tspground ginger
- ⅛tspallspice
Instructions
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In a food processor, grind up the graham cracker sheets into fine crumbs. 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.
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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.
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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.
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To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add ⅔ cup of the cheesecake mixture to the pumpkin mixture.
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Stir with a spatula until the two batters are completely combined and there are no lumps.
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Using a cookie dough scooper (or spoon), fill each cupcake liner with 1½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
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Now place three dots of pumpkin batter onto the cheesecake batter in the liner.
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Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours until firm. Serve and enjoy!
Nutrition
- Calories: 168.06kcal
- Fat: 9.19g
- Saturated Fat: 5.36g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.47g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 17.46g
- Fiber: 0.70g
- Sugar: 11.15g
- Protein: 4.26g
- Cholesterol: 26.81mg
- Sodium: 172.76mg
- Calcium: 98.57mg
- Potassium: 113.76mg
- Iron: 0.50mg
- Vitamin A: 123.00µg
- Vitamin C: 0.31mg
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