Go Back
–+ servings
Prepared mini pumpkin oreo cheesecakes on a plate with a dollop of whipped cream and sprinkled with crumbled oreos.

Mini Pumpkin Oreo Cheesecakes

20 minutes prep + 22 minutes cook + 1 hour 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 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 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)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Line muffin pan(s) with 12 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.
    18 Oreos
  • 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.
    4 tablespoons unsalted butter
  • 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.
    8 ounces cream cheese, 1/2 cup granulated sugar
  • 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.
    2/3 cup pumpkin puree, 1 large egg, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  • 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 3-4 tablesppons 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.
    whipped cream
  • Serve immediately.