Mini Pumpkin Swirl Cheesecakes
Hello there lovely readers of the Colourful Palate! I’m Kelly from EatYourselfSkinny and I’m so excited to be guest posting for Charissa today!
If you can’t already tell by the title of my blog, me and Charissa sure have a lot in common {aside from the obvious fact she’s an amazing singer and I sound like a dying cat can’t even carry a tune…sigh}. BUT, we both believe in creating healthy, balanced recipes that still taste satisfying and delicious!
So since it’s officially Fall (and I must admit I absolutely LOVE this gorgeous season!) I wanted to make something sweet and festive that was still healthy and guilt-free! Folks I give you my Mini Pumpkin Swirl Cheesecakes!
As most of you know, it has been quite the little task trying to find canned pumpkin this year SO when I came across this hot commodity actually on the shelves, I wiped out the entire section.
Literally…I did.
It was totally worth it though because now I can make all the yummy pumpkin dishes my little heart desires! This would be one of them. I chose to modify the original recipe using my skinnycheesecake recipe and then incorporated the pumpkin mixture and graham cracker crust. Mmmm, they turned out so delish!! The perfect little treat to satisfy that sweet tooth without having to stress over the unnecessary calories a typical slice of cheesecake would give you. Oh and did I mention?? This is super easy to whip up and absolutely no baking required!
This dessert would make the perfect addition to any fall party or you could even use the same recipe and make a FULL sized cheesecake to bring to your Thanksgiving feast! The possibilities are endless and I hope you enjoy this as much as I did!
Mini Pumpkin Swirl Cheesecakes
Here are your ingredients:
Recipe adapted from GingerbreadBagels
Crust
7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted
Cheesecake Mixture
8 oz. Cool Whip Free
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract
Pumpkin Mixture
1/3 cup pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. allspice
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.
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, 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!
Serves 12
Serving Size: 1 mini cheesecakes
Calories: 106
Fat: 3.8 g
Carbs: 12.1 g
Fiber: 0.3 g
Protein: 2.8
WW points: 3 points
Thanks again Charissa for inviting me over to your fabulous blog!! If you’d like to see more skinnyrecipes or are just in the mood to say hello, feel free to stop by my blog any ol’e time! XOXO
Thank you so much Kelly for helping me today with this awesome guest post! Those cheesecakes looks seriously delicious…
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Category: Desserts, Recipes | Tags: guest post, low calorie mini cheesecakes, mini cheesecakes, pumpkin, pumpkin cheesecake 34 comments »
Hi, Charissa! Fun to find your blog via Kelly’s :)
And Kelly, who could resist SKINNY cheesecakes???? Especially pumpkin swirl??? These look fabulous. I’m sure I can eat two since they’re so healthy, right?
wow, just wrote the ingredients on my shopping list… though i really want one of these right now!! awesome recipe, Kelly. thank you!
Great guest post Kelly! I can always count on you for something delicious in a low cal/low fat version-and these little cheesecake gems are just the ticket. Also, you managed to squeeze in the two bonuses of no bake and easy. It would be hard to ask for anything more-Buzz buzz
Ahmazing guest post! Loved the recipe and pictures! YUM :)
The pictures (and particularly the cheesecakes in them) look amazing! :) I’d love to have a mini cheesecake right away!
Thank you SO much for Charissa for inviting me to guest post!! xoxo
Awesome guest post Kelly! I love all the low cal/fat goodies you share, these cheesecakes look amazing! I’m sure all the girls at work would enjoy them. Might have a little project tonight (just bought some pumpkin at the store too!) :)
Great guest post Kelly and I love those skinny pumpkin cheesecakes. I bet my girls would love them!
These look so easy to make! I’m going to make them for my housewarming party in a few weeks.
Love that those are no bake!
I had to head over here once Kelly showed us what she was making. YUM cheesecake and no bake just makes it all the better! Kelly if you need more pumpkin I think we have some here in Carolina I can send your way. :)
Hi, Kelly. I love your site, and this new one is a gift. Your blog is full of great ideas and recipes. Pumpkin is one of my best low-cal favs as well as cheesecake. Unfortunately no one in my family can stand pumpkin, so these would be perfect: lots to give away or serve at our next get-together. Somewhere along the way I came to dislike whipped topping though use it at times. Think I’ll modify this to make individual very low fat baked cheesecake with the swirl (all cream cheese sans one non-fat, one pkg low fat, and EggBeaters or all non-fat cheese with whole eggs.) I also LOVE Gingerbread Bagel’s blog often adapting her recipes to be a tad more healthy. Thanks, pc
Did you just use the words skinny and cheesecake in the same sentence? I can’t wait to try these little desserts out. Thanks so much for sharing.
Love that these are skinny-fied and filled with pumpkin. YUM :)
YUM! this looks absolutely spectacular, might have to try it soon!
These are great Kelly! I could use something mini in my life right now. Desserts are too tempting lately and these would be perfect to satisfy my sweet tooth.
OMG- Yum! These look and sound outstanding. And I could veganize this recipe with a few simple swaps! Can’t wait to give it a shot. (:
You are a GENIUS! These look incredible. Cheesecake is one of my favorite things all year round….throw pumpkin in the mix and I’m definitely in :)
This is INCREDIBLE! I can’t wait to try!
Wow…..incredible! Who doesn’t love cheesecake? Then the addition of pumpkin….fantastic! Congrats on a great guest post! I love the ingredients!
I love pumpkins and cheesecake – sounds even better together. Thanks!
I love guilt-free desserts! I just finished filling my freezer with frozen pumpkin puree so I can start making treats like this this season.
That sounds awesome! I can’t wait to make it. I love Kelly’s blog. That’s how I found you, Charissa. Your blog is great! I’m totally adding to the blogs I follow.
What delicious and cute cheesecakes! Just on time for Halloween! Can’t believe they are healthy too :)
These are so marvelous looking, Kelly. Great photos and wonderful post!
I can’t wait to try these! I love all things cheesecake, and I’m always up for guilt-free versions! :)
I can’t wait to make these!! Pumpkin and cheesecake is the best combo!!
hey! i saw this recipe via foodgawker, love it! i was wondering how many servings the recipe makes because i am planning on adding these little treats to my thanksgiving menu this year!
Thanks :)
wow these look delicious!
Can you please post the nutritional information for these? I would love to make them, but I track calories, fat and carbs and need to know. Thank you.
Jenica~ Here’s the info (sorry it took a while to get the info, this was a guest post, so I had to contact my blogger friend). I’ll also put it in the post!
Serves 12
Serving Size: 1 mini cheesecakes
Calories: 106
Fat: 3.8 g
Carbs: 12.1 g
Fiber: 0.3 g
Protein: 2.8
WW points: 3 points
[…] MINI PUMPKIN SWIRL CHEESECAKE By: Colourful Palate […]
How many crackers equal a sheet? I googled it and it said 4 per sheet. I did the everything as listed above, had lots of extra cracker crumbs left, I also added more butter…. had extra pumpkin mix also….
Amy- You’re correct, there are 4 crackers each in one sheet of graham crackers :) Not sure why you had so much leftover, but you could always just use the leftovers to make a few more!