These Mini Pumpkin Oreo Cheesecakes are the perfect fall dessert! They feature a creamy, spiced pumpkin cheesecake on top of a chocolatey Oreo crust. It's a fun and delicious twist on classic fall flavors!
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Pumpkin Cheesecakes with an Oreo Crust
Every fall, I experiment with new pumpkin desserts, but this one holds a special place in my heart. I remember the first time I added an Oreo cookie crust to a pumpkin cheesecake. It was actually a bit of an accident.
I was going to make pumpkin cheesecake bites, but when I saw a pack of Oreos on the counter, I couldn't resist. I added them to the bottom of the cheesecake for an unexpected twist. The result? A perfect blend of rich, creamy pumpkin flavor and the chocolatey crunch of the cookies.
From then on, these mini pumpkin cheesecakes with an Oreo crust have become a fall tradition in our house. They're easy to make, fun to eat, and always a hit with everyone who tries them.
Why You'll Love This Recipe
- Pumpkin Spice Perfection: The pumpkin filling is rich, creamy, and full of cozy fall spices everyone loves. It's the ultimate comfort food for the holiday season!
- Oreo Crust Magic: The Oreo crust gives a delicious chocolatey crunch that perfectly contrasts the smooth, velvety pumpkin filling. It adds a fun texture to every bite.
- Mini Portions: The smaller size is great for keeping portions in check. Everyone gets their own little serving, which makes it easy to share and helps avoid fights over who gets the last piece!
Main Ingredients
These mini Oreo cheesecakes come together quickly with just a few tools and ingredients.
- Oreos: One regular pack of cookies will give you enough for the crust and the decorations.
- Cream Cheese: You will need two full-fat blocks of cream cheese. Set them out ahead of time so they can soften to room temperature.
- Granulated Sugar - Use regular white sugar to sweeten the filling. Try brown sugar for a richer flavor.
- Pumpkin Puree: Use either canned or homemade pumpkin puree. Skip the pumpkin pie mix; it's not the same thing.
- Sour Cream: This adds a rich creaminess that balances the cream cheese. Plain Greek yogurt works well, too.
- Eggs: This will bind the batter together and lift your cheesecake slightly.
- Pumpkin Pie Spice gives the mini cheesecakes the signature fall flavor. You can use a store-bought blend or try our homemade pumpkin pie spice.
How To Make Oreo Pumpkin Cheesecake
This mini Oreo pumpkin cheesecake recipe is simple and requires no unique ingredients or equipment. The hardest part for pumpkin lovers is waiting for the dessert to chill before enjoying it!
- Beat the softened cream cheese and sugar in a large bowl until creamy. Mix again with the pumpkin, sour cream, vanilla extract, spices, and flour.
- Add the eggs and beat until mixed in. Do not overbeat the batter because too much air causes cracks.
- Split Oreo cookies in half and place a whole Oreo cookie in the bottom of all the cupcake liners. Fill the liners with the pumpkin cheesecake filling, then press the remaining half of the cookie into the top of the cheesecake batter.
- Bake, then cool the cheesecake cupcakes on a wire rack. Before serving, add homemade whipped cream and crushed Oreo crumbs to the top of each cheesecake bite.
BruCrew Tip: Leave the frosting on the cookies. Just put the frosting side touching the cheesecake batter.
Storage Recommendations
Leftover cheesecakes can be stored in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze them; wrap each individually in plastic wrap and then place them in a freezer-safe container. Thaw in the fridge before serving.
Tips and Tricks
- Set the ingredients out beforehand. When making cheesecake, be sure to use room-temperature cream cheese and eggs. This helps create a smooth, lump-free batter and ensures that your cheesecake has the perfect creamy texture.
- Don't overmix the batter. When adding the pumpkin and other ingredients, be careful not to overmix the batter. Overmixing can cause air bubbles, which might make your cheesecakes crack as they bake. Mix just until everything is combined for the smoothest texture.
- Chill for the perfect texture. After baking, let the mini cheesecakes cool to room temperature. Then, chill them in the fridge for at least 4 hours or overnight. Chilling helps the cheesecake set and develop its rich, creamy texture.
- Add a fun garnish. For an extra touch of Oreo goodness, crumble some more Oreos on top of the whipped topping before serving. It adds a nice contrast in texture and makes them even more impressive.
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FAQs
These mini cheesecakes are perfect for making ahead of time. They need time to chill, so making them a day before your event will give them time to set correctly. Just keep them stored in the fridge until you're ready to serve.
Feel free to use any variety of Oreo cookies you like. The golden, gingerbread, or pumpkin spice Oreos go very well with the pumpkin cheesecake mixture.
Yes! If you prefer a gluten-free or crustless dessert, skip the cookie crust and bake the cheesecake in the muffin liners. It will still turn out delicious and creamy.
One main reason cheesecakes rise and sink is because the batter was overmixed. Overmixing incorporates too much air into the batter, causing it to rise during baking. After cooling, the centers sink.
More Recipes with Pumpkin and Cream Cheese
- Pumpkin Cheesecake Brownies
- Pumpkin Churro Cheesecake Bars
- Pumpkin Cheesecake Pecan Pie
- Chocolate Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Muffins
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Recipe
Pumpkin Oreo Cheesecakes
These Mini Pumpkin Oreo Cheesecakes are the perfect fall dessert! They feature a creamy, spiced pumpkin cheesecake on top of a chocolatey Oreo crust. It's a fun and delicious twist on classic fall flavors!
Ingredients
- 2 - 8 ounce packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons sour cream
- 1 cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 2 tablespoons all purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 Oreos
- 1 - 8 ounce container Cool Whip, thawed
Instructions
- Preheat the oven to 350°F. Place 18 cupcake liners in cupcake/muffin pans.
- Beat the cream cheese and sugar until light and fluffy. Add the sour cream, pumpkin, nutmeg, cinnamon, and flour and beat until creamy.
- Add the eggs and vanilla and beat until mixed in.
- Place half of an Oreo, frosting side up, in the bottom of 18 cupcake liners, and spoon the batter into the liners.
- Place the other half of an Oreo into the top of the batter, frosting side down. Bake for 24 minutes.
- Let cool in the pan for 10-15 minutes before removing it and placing it on a wire rack to finish cooling. Refrigerate for a few hours before serving.
- Crush the remaining two cookies. Top the cheesecakes with Cool Whip and cookie crumbs.
Notes
- Set the ingredients out beforehand. When making cheesecake, be sure to use room-temperature cream cheese and eggs. This helps create a smooth, lump-free batter and ensures that your cheesecake has the perfect creamy texture.
- Don't overmix the batter. When adding the pumpkin and other ingredients, be careful not to overmix the batter. Overmixing can cause air bubbles, which might make your cheesecakes crack as they bake. Mix just until everything is combined for the smoothest texture.
- Chill for the perfect texture. After baking, let the mini cheesecakes cool to room temperature. Then, chill them in the fridge for at least 4 hours or overnight. Chilling helps the cheesecake set and develop its rich, creamy texture.
- Add a fun garnish. For an extra touch of Oreo goodness, crumble some more Oreos on top of the whipped topping before serving. It adds a nice contrast in texture and makes them even more impressive.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 143mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post and recipe was first published in October 2010. The photos were updated in August 2017, then the post was republished in November 2024.
We participate in the Amazon Services LLC Program, an affiliate program designed to earn fees by linking to Amazon.com.
Josie
Made these with gingerbread Oreos! 😍 I love anything pumpkin!
MARION MICHAUD
Did anyone have an issue with the cooking time? I followed the time but they where definitely not cooked what size muffin tin was used I had the big muffin tin. They fell in the middle as well. Anyone know why? PS cooked in gas oven
Jocelyn
Hi, Marion. I have made these cheesecake multiple times and always use a regular muffin tin and bake them for 24 minutes. I'm not sure if there would be a difference with gas versus electric oven, but I do know that all ovens bake a little differently. The centers of the cheesecakes will fall in slightly but not too much. If you look at the one picture where the bite is taken out you can see how it is lower. Did you refrigerate them anyway and try them later? If so, how were they?
Ibk
Hi I'm wondering if I can make these a couple days ahead and store in fridge or if that'd make Oreos mushy if anyone knows?
Jocelyn
Yes, you can make them a few days early. Just keep them in an airtight container in the fridge, and add the extra Cool Whip and cookie pieces right before serving. I hope you enjoy them!
Heather
Could these be made a couple days in advance and sit in fridge before adding cool whip/crushed Oreos? Yum!
Jocelyn
Yes, these can be made ahead of time and kept in a sealed container in the fridge for a few days. Just add the Cool Whip and cookies before serving. I hope you enjoy them!
Sabrina B
genius! perfect size for appetizers too, especially since they're so stunning to look at and I'm sure, taste! Thank you for this recipe!
Jeff
A friend of mine shared this recipe a while back and decided to make them today for Thanksgiving this week. Really liked them and easy to make. I notice the recipe was change from the one I printed out before slightly. It now mentions flour and nutmeg. I didn't add either of those but Im assuming the nutmeg was for some extra flavor and the flour was just to make it a little more firm?
Jocelyn
Yes, I changed the recipe every so slightly after making them again recently. The flour just firms them slightly so they do not sink in the center, and the nutmeg just adds a little more spice for flavor. Either way though tastes great!!!
Stephanie
Any suggestion on a topper that won't melt at my desk? Trying to bring these to work to share but not with out a topper of some sort. Maybe frosting? But what favor....?
Jocelyn
I always serve these with Cool Whip. If you don't have a refrigerator at work, you could always try a canned cream cheese frosting. Actually any flavor frosting would work...