Mini Pumpkin Oreo 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.

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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 also has flavor 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 filling 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 filling 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.

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! Cheesecakes freeze very well.

To freeze these mini cheesecakes:

• Bake and chill mini cheesecakes per recipe instructions. Note: for best and most consistent results, do not decorate mini cheesecakes before freezing. Frosting types and consistency may vary and could impact how long or well the mini cheesecakes will last while frozen.
• Once completely cooled and chilled, wrap mini cheesecakes in plastic wrap. You can either wrap them individually or arrange the cheesecakes in a group (single layer) and wrap them together.
• Place wrapped mini cheesecakes in a freezer bag or a storage container with a sealable lid.
• Mini cheesecakes can be frozen for up to three months.

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).

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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 three or four tablespoons of pumpkin cheesecake filling. The cups should be nearly full.

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!