These bite-sized cheesecakes feature Oreo cookie crust, rich pumpkin cheesecake filling topped with a dollop of whipped cream, and a sprinkle of cinnamon. Whether served at Halloween or Thanksgiving, these mini pumpkin cheesecakes with Oreo crust are sure to be a hit.
About This Recipe
Individually portioned and bursting with pumpkin flavor, our mini pumpkin cheesecakes are way easier than making a whole cheesecake. These mini treats are both adorable and delicious! The buttery Oreo crust and perfectly spiced pumpkin cheesecake filling create a decadent dessert that’s perfect for any occasion.
Why You Will Love This Recipe
- Easy to make: It’s so easy to make these mini cheesecakes. No water bath is needed and they come together fairly quickly.
- Single serving: Mini cheesecakes are individual-sized desserts, allowing you to enjoy a taste of indulgence without spending the time to bake an entire cheesecake.
- Delicious: Mini pumpkin cheesecakes are incredibly delicious and delightful for anyone who enjoys the warming fall flavors and the creamy goodness of cheesecake.
Mini Pumpkin Cheesecake Ingredients
- Oreo cookies: The crust is made by combining crushed Oreo cookies with melted butter. It creates a slightly sweet, crumbly, chocolatey, and buttery base that pairs wonderfully with the creamy pumpkin cheesecake filling.
- Cream cheese: I used cream cheese for the cheesecake filling. Take the cream cheese out of the refrigerator for about 30 minutes before starting to reach room temperature.
- Butter: Butter is often used in the crust of cheesecakes to help bind the ingredients together and add richness and depth of flavor.
- Egg: Eggs act as a binding agent that helps hold the cheesecake together, giving it structure. They also add richness and creaminess to the cheesecake.
- Pumpkin puree: I used homemade pumpkin puree for this recipe. You can use canned real pumpkin puree but do not use pumpkin pie filling because the pie filling already has sugar and spices in it.
- Pumpkin pie spice: The pumpkin pie spice adds warmth and depth of flavor, making each bite a comforting delight.
- Vanilla extract: Add a drop of vanilla extract for a hint of vanilla flavor.
- Granulated sugar: Adds a touch of sweetness to the cheesecake filling.
- Salt: A pinch of salt will balance out the sweetness.
How to Make Mini Pumpkin Cheesecakes With Oreo Crust
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the Oreo cookie crumbs, and melted butter until well combined.
- Divide the mixture evenly between the paper liners and press down firmly using the back of a spoon to form the crust.
- In a mixing bowl, beat the softened cream cheese until it’s light and fluffy. Add in the sugar and beat until well combined.
- Mix in the pumpkin puree, vanilla extract, and salt. Add in the egg and mix on low. Mix until just combined.
- Divide the cheesecake filling evenly into the prepared muffin pan and smooth out each top. Bake for 16-20 minutes or until the edges are set but still jiggly in the center.
- Turn off the oven and crack the oven door open a few inches and allow cheesecakes to rest for an additional 15 minutes in the oven. Remove from the oven and cool to room temperature.
- Garnish with whipped cream and sprinkle with cinnamon.
Expert Tips
- You can use graham crackers, gingersnap cookies, or pretzels for a playful twist!
FAQs
How Long Can You Store Mini Cheesecakes?
These mini cheesecakes should be stored in an airtight container in the refrigerator for up to 4 days.
When the Cheesecakes Are Done?
Gently move the pan back and forth. The center of the pumpkin cheesecakes should still be slightly jiggly.
Did you like the Mini pumpkin cheesecakes with Oreo crust? Try my No-bake Oreo Cheesecake Cups Recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 20 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese room temperature
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree
Instructions
Step 1
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the Oreo cookie crumbs, and melted butter until well combined.
Step 2
Divide the mixture evenly between the paper liners and press down firmly using the back of a spoon to form the crust.
Step 3
In a mixing bowl, beat the softened cream cheese until it’s light and fluffy. Add in the sugar and beat until well combined.
Step 4
Mix in the pumpkin puree, vanilla extract, and salt. Add in the egg and mix on low. Mix until just combined.
Step 5
Divide the cheesecake filling evenly into the prepared muffin pan and smooth out each top. Bake for 16-20 minutes or until the edges are set but still jiggly in the center.
Step 6
Turn off the oven and crack the oven door open a few inches and allow cheesecakes to rest for an additional 15 minutes in the oven. Remove from the oven and cool to room temperature.
Step 7
Garnish with whipped cream and sprinkle with cinnamon.
