Combining the flavors of a simple chocolate Oreo crust with a decadent pumpkin filling, these mini pumpkin Oreo cheesecakes are packed with the essence of fall.

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Prepared mini pumpkin oreo cheesecakes on a plate with a dollop of whipped cream and sprinkled with crumbled oreos.

About Mini Pumpkin Oreo Cheesecakes

Mini cheesecakes are one of the most convenient ways to enjoy this classic dessert – there’s no cutting or plating to worry with, just an easy grab-and-go situation – and trust me, these pumpkin Oreo cheesecakes will certainly go quick.

Because not only are these little hand-held cheesecakes super-convenient, they also have the delicious pairing of a chocolate Oreo crust and a creamy pumpkin cheesecake filling. It’s a must-try for any fall enthusiast and is sure to be a hit at any holiday get-together.

Pumpkin Puree vs Pumpkin Pie Filling

When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:

Pumpkin puree and pumpkin pie filling.

And while these types might seem interchangeable, there is a slight (yet significant) difference.

With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it is also has flavored added, typically with pumpkin pie spice.

The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie puree can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie puree with other flavors, there’s no way to guarantee how they’ll interact.

This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.

Top down view of tops of pumpkin cheesecakes with whipped cream decoration.

Can you still use pumpkin pie filling?

If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the pumpkin pie spice when mixing the ingredients.

How long are pumpkin Oreo cheesecakes good for?

Once prepared, they can be stored in a sealed container in the refrigerator for up to three to five days.

Can you freeze these mini cheesecakes?

Yes, you totally can! But I would recommend freezing them prior to decorating with whipped cream. If you’ve already decorated them, you can either forge ahead or scoop off the whipped cream to make things easier.

To freeze:

  • Bake and allow to cool completely. For best results, refrigerate for at least one hour.
  • Place mini cheesecakes in a single layer in a freezer bag or storage container. If you need to stack the cheesecakes, separate each layer with a sheet of wax paper.
  • Pumpkin Oreo cheesecake can be frozen for up to three months.
Single mini cheesecake with wrapper pulled down and bite taken out, showing the filling inside.

Can you use something other than Oreo for the crust?

Yes, you totally can!

Feel free to substitute the Oreo cookies for an equal portion (about two cups) of another type of dry cookie or cracker, such as nilla wafers or graham crackers.

Notes & tips for mini cheesecakes

  • Make sure you have enough muffin pans to make 12 cheesecakes (total yield of this recipe, unless serving size adjusted in the recipe card below).

More tasty pumpkin recipes

How to make mini pumpkin Oreo cheesecakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the Oreo crust by crushing the Oreos into a fine crumble, then drizzling them with melted butter. Use a fork to mix and fluff the crumbles until they’re completely saturated. Set the crust aside for now.

Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the cream cheese and sugar, then blend in the pumpkin puree, egg, pumpkin pie spice, vanilla, and salt. The batter should be smooth and creamy.

Step 3 – Line a muffin pan with cupcake liners, then add about one tablespoon of Oreo crust to each cavity. Firmly pack it down, so that it forms an even layered crust.

Step 4 – Top each Oreo crust with about two tablespoons of pumpkin cheesecake filling.

Step 5 – Bake!

Step 6 – Let cool, then chill, then decorate as desired (whipped cream, more crumbled Oreos, pumpkin pie spice, etc).

Step 7 – Serve and enjoy!

Recipe Details

Prepared mini pumpkin oreo cheesecakes on a plate with a dollop of whipped cream and sprinkled with crumbled oreos.
5 from 1 vote

Mini Pumpkin Oreo Cheesecakes

20 mins prep + 22 mins cook + 1 hr Chilling Time
227 kcal
Yields: 12 mini cheesecakes
Combining the flavors of a simple chocolate Oreo crust with a decadent pumpkin filling, these mini pumpkin Oreo cheesecakes are packed with the essence of fall.

Ingredients 

  • 18 Oreos, plus more for crumbled garnish (optional)
  • 4 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice, plus more for garnish (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • whipped cream, storebought or homemade, for topping (optional)

Instructions

  • Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners. Set pan(s) aside.
  • Using a food processor (or ZipLoc bag + meat tenderizer), crush the Oreo cookies until they become a fine crumble.
  • Add crumbled Oreos to a medium bowl, then pour melted butter on top. Use a fork to mix and mash until butter is absorbed. Set bowl aside.
  • Using a stand mixer (or hand mixer + large bowl), whip together the cream cheese and sugar on medium-high speed until light and fluffy, about 2-4 minutes.
  • Drop mixer speed to low and blend in pumpkin puree, egg, pumpkin pie spice, vanilla, and salt until smooth and creamy, about another 2-4 minutes. Remove bowl from mixer.
  • Scoop up about 1 heaping tablespoon of Oreo crust, then pour it into one of the cavities in the prepared muffin tin. Press down firmly to create a solid, even layer of Oreo crust. Repeat this step until all of the Oreo crust has been used.
  • Scoop up about 2 tablespoons of the pumpkin cheesecake and pour it over the Oreo crust in one of the cavities, gently leveling out the top. Repeat this step until all pumpkin cheesecake has been used.
  • Bake for 18-22 minutes or until the edges appear set (a slightly darker color).
  • Allow cheesecakes to cool for 15 minutes in the pan, then transfer to a wire cooling rack to cool completely.
  • Once cooled, transfer mini cheesecakes to the refrigerator and chill for 1 hour. If desired, decorate mini pumpkin Oreo cheesecakes with whipped cream, pumpkin pie spice, and more crumbled Oreo cookies.
  • Serve immediately.

Nutrition

Serving: 1mini cheesecake | Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 199mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2512IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy