Mini Pumpkin Swirl Cheesecakes

These guilt-free mini pumpkin cheesecakes make the perfect addition to your next Fall party.
By Kelly Hunt

Don’t you just love Fall??  The leaves are all falling, scarves and boots are dusted off and worn again and the smells of pumpkin seem to overwhelm your kitchen.  Pumpkin is one of my favorite items this time of year so I stocked up on TONS of this stuff in order to make yummy delicious treats!  Only one problem….how in the world could I make these delicious treats healthy?

Folks I give you mini pumpkin swirl cheesecakes that are the perfect solution to satisfy your sweet tooth without all the unnecessary calories a normal slice of cheesecake would give you.  This no-bake, no-hassle dessert is perfect for any Fall party OR feel free to use this recipe and make a full-sized cheesecake as a lovely addition to your Thanksgiving feast!  Oh and did I mention??  They are completely guilt-free!

Mini Pumpkin Swirl Cheesecakes
These guilt-free mini pumpkin cheesecakes make the perfect addition to your next Fall party
Recipe Type: Dessert
  • 7 graham cracker sheets
  • ½ tsp. ground cinnamon
  • 2 Tbsp sugar
  • 4 Tbsp unsalted butter, melted
  • 8 oz. Cool Whip Free
  • 1 (8 oz) package fat-free cream cheese
  • ¼ cup sugar (or 6 Splenda packets)
  • 2 tsp. vanilla extract
  • ⅓ cup pumpkin puree
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ⅛ tsp. allspice
  1. 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 pan 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.
  2. 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.
  3. 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 ⅔ 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.
  4. 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. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a ¼ teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.
  5. Once each cheesecake cup is swirled, placed the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!

Kelly Hunt

Kelly is a DC based food blogger with a true passion for cooking and a love for photography. Her blog "Eat Yourself Skinny" has been featured on such sites as Cooking Light Magazine and Women's Health and she shares how maintaining a healthy lifestyle can be fun. As a home cook, she loves to put a spin on classic favorites by substituting calorie-loaded ingredients with healthier alternatives that still taste delicious.

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