Mini Pumpkin Oreo Cheesecake

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!

Jump to:

• Pumpkin Cheesecakes with an Oreo Crust
• Why You'll Love This Recipe
• Main Ingredients
• How To Make Oreo Pumpkin Cheesecake
• Storage Recommendations
• Tips and Tricks
• Cheesecake Love
• FAQs
• More Recipes with Pumpkin and Cream Cheese
• Recipe

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!

1. 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.
2. Add the eggs and beat until mixed in. Do not overbeat the batter because too much air causes cracks.
3. 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. 
4. 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.

FAQs

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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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.

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