Tracking Pixel
Pumpkin Recipes

Mini Pumpkin Cheesecakes With A Pumpkin Butter Swirl

Mini pumpkin cheesecakes with a pumpkin butter swirl are an easy holiday dessert that look fancy but are easy to make and delicious! They are easy made in a cupcake tin and swirled with pumpkin butter on top!

Every year I look forward to making the dessert for our Thanksgiving meal and these mini pumpkin cheesecakes with a pumpkin butter swirl will wow at your holiday table!

There’s something about having all of the food together and realizing that the biggest blessings of all are sitting right around you. Don’t you agree?!

There is so much to be thankful for and gratitude is something that I try to practice on a daily basis by using this 2 minute gratitude journal. Simply putting pen to paper on things I am thankful for lifts my mood and really starts the day off on the right foot! It’s the little things!

Ok, but back to these mini pumpkin cheesecakes! Not only do they look gorgeous on a dessert spread, they are easy to make in a muffin tin and are like little bites of fluffy pumpkin heaven!

I totally realize that making an entire cheesecake can be intimidating and time consuming, so why not make them mini like this instead?! They are also great because I feel like there are always a lot of different desserts at Thanksgiving so a small portion like these cheesecakes is better for getting to enjoy a couple other treats too!

Top these cuties with a dollop of whipped cream, fresh fruit like blueberries and raspberries, pecan pieces or leave them as is so you can see that beautiful swirl!

how to make mini pumpkin cheesecakes

Ingredients for Mini Pumpkin Cheesecakes

  • cream cheese
  • pumpkin puree
  • eggs
  • sugar
  • pumpkin butter — I’m a huge fan of this pumpkin butter from Trader Joes and stock up every year!
  • graham crackers or graham cracker crumbs
  • vanilla extract
  • pumpkin pie spice
  • muffin liners
  • muffin tin
pumpkin butter swirl

Tips for Making Pumpkin Cheesecakes

  1. Make sure your cream cheese is completely softened. It will not mix well if it’s even a little hard. I like to soften it by placing it on top of the oven at it’s preheating near the warmest part.
  2. Make sure your eggs are room temperature. I didn’t think this would matter, but again it really impacts the texture of the cheesecake mixture as you are beating it in a stand mixer.
  3. Let the cheesecakes cool in the warm oven. Turn the over off after 16 minutes and keep the cheesecakes in there to cool slowly. This will ensure they do not crack!
how to make mini pumpkin swirl cheesecakes

Mini Pumpkin Cheesecakes with a Pumpkin Butter Swirl

Maggie Michalczyk, RDN
Light, fluffy and perfectly portioned, these mini pumpkin cheesecakes are a beautiful and delicious Thanksgiving dessert! 
Prep Time 15 mins
Cook Time 16 mins
Servings 12 mini cheesecakes

Ingredients
  

  • For the crust:
  • 1 cup graham cracker crumbs
  • 4 tbsp. melted grass-fed butter
  • For the cheesecakes:
  • 8 oz. cream cheese softened to room temperature*
  • 1/2 cup sugar
  • 1/3 cup pumpkin puree
  • 1 egg
  • 2 tsp. vanilla extra
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Pre-heat the oven to 350 degrees F. Line a muffin tin with muffin liners. 
  • In a small bowl mix together the graham cracker crumbs and melted butter until combined. 
  • Use a tablespoon to portion out the graham cracker crumbs among the 12 muffin cups. Use the back of a spoon or bottom of a small jar to press the crust mixture firmly into the bottom of each muffin cup.
  • In the bowl of a mixer, beat together the softened cream cheese, sugar, eggs, pumpkin, pumpkin pie spice, and vanilla, until smooth.* Do not over mix!
  • Use a cookie scoop to divide matter evenly over crusts.
  • Spoon a small portion of pumpkin butter on top of each mini cheesecake and use a toothpick to swirl it across the top.
  • Bake for 16 minutes. Turn off the oven and let the cheesecakes cool in the oven for about 20 minutes more. 
  • Cool completely and top whipped cream, pecans, fruit or leave as is! Store in the fridge for up to 4 days 

Notes

* It’s very important to let your cream cheese soften before you mix it. If you start mixing when the cream cheese is still very solid, you’ll end up over mixing the cheesecake batter and the cream cheese clumps will not go away! 
Keyword mini pumpkin cheesecake

Fall in Love With These Pumpkin Recipes Too

Love pumpkin as much as I do? Be sure to check out my list for the best healthy pumpkin foods!

Pin these mini pumpkin swirl cheesecakes!

Pumpkin Dessert

Mini Pumpkin Spice Latte Pie Bites

Thanksgiving dessert. I say you either love making it from scratch or you prefer buying something pre-made at the store and calling it a day. Me? I sometimes like a little bit of both which is where these mini pumpkin spice latte pie bites come in. They’re great in terms of portion size considering there will probably be many other desserts decorating your holiday table and the part that you do have to make is simple.

mini pumpkin spice latte pie bites

Not only do they look super cute on the table but the addition of the espresso to the pumpkin pie batter gives it a hint of that pumpkin spice latte taste! I showed this dessert last year on The Jam during a segment highlighting healthy pumpkin treats for Thanksgiving  because compared to a full piece of pumpkin pie, these bites come in at less than half the calories.

I’m a big fan of my classic pumpkin swirl cheesecake (recipe available in the Once Upon a Pumpkin Cookbook!) as a Thanksgiving dessert, but not everyone is a cheesecake fan, which is why having something like these mini pumpkin pies helps to satisfy everyones ideal dessert craving.  Get creative with topping or stick to the original fall flavors of pecans and pumpkin seeds like I did here! A little dollop of whipped cream would also make for the perfect topping to this mini pumpkin spice latte pie bites.

mini pumpkin spice latte pie bites
mini pumpkin spice latte pie bites

Mini Pumpkin Spice Latte Pies

Maggie Michalczyk, RDN
Not only do these mini pumpkin pies look super cute on the table but the addition of the espresso to the batter gives it a hint of that pumpkin spice latte taste!
Prep Time 10 mins
Cook Time 20 mins
Servings 18 mini pies

Ingredients
  

  • 1 package store-bought mini pie shells*
  • 3/4 cup canned pumpkin
  • 2 tbsp. espresso
  • 2 tbsp. pumpkin spice coffee creamer or half & half
  • 1/4 cup light brown sugar
  • 1 egg lightly beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • pecan pieces or pumpkin seeds for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine pumpkin, brown sugar, pumpkin pie spice, salt, egg, espresso, and creamer. Mix well.
  • In the meantime, add mini pie crusts to a muffin tin coated in coconut oil or cooking spray.
  • Spoon about 2 tbsp. of the filling into each of the muffin tins.
  • Sprinkle pecan pieces and or pumpkin on top and bake for 30 minutes until golden brown.
  • Cool on a wire rack and enjoy!

Notes

If you can’t find mini pie shells, use a regular pie crust and cut out mini circles. Add filling and gently fold the corners up so they resemble mini cups.

XOXO 

MAGGIE 

 

Pin these Mini Pumpkin Spice Latte Pie Bites for later!

mini pumpkin spice latte pie bites