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.
Brenda
Oh my gosh, that's one of the best looking cheesecakes ever. It looks amazing!! I can't wait to try this.
Kathie @ Just a Happy Housewife
hi! I'm visiting from Fat Camp Friday and I cannot wait to try this recipe! thanks for posting 🙂 have a great weekend.
kathiesculinarykreations.blogspot.com
Katie
Oh my my my... I think I'll be adding these to my menu for my party tomorrow! I have all the ingredients on hand too! So glad I found you through the remodalholic link party! Hope you'll come visit both my blogs, but most importantly, enter my first ever cooking link party at KatiesCucina.blogspot.com
Jonie Marie
These look divine! Two of my favorite things combined...what a great idea!
I'm your newest follower. (stopping in from sassy sites)
Jonie
easyascutandpaste.blogspot.com
Aunt Peg
I have this PUMPKIN SPICED FOOD FETISH, and you have just added to my addiction! Thank you!
I'm stopping by from Paisley Passions.
I would love to feature this recipe on our blog:
auntpegsrecipebox.blogspot.com
if you would allow us to.
Jillian
Wow! What a great idea, and so easy, too!!! Love it and love your picture.
Cassie
Oh I love Cheesecake Factory!!!
The pumpkin cheesecake is my fave!!
I cannot wait to try this!!
Thanks!!
=)
Stacey
Is this legal? Oreos, cheesecake, and pumpkin together? Sounds murderous and obese making. I've got to try them!
AliLilly
These looks FANTASTIC!!! I was just talking about the Cheesecake Factory this morning. I LOVE that place. The Boston House salad is SO GOOD!!!! Thanks for sharing this I am definitely trying this one! I posted a recipe on my blog today too...a REALLY EASY one! 🙂
cookies and cups
Those look so great! Cute pic too 🙂
Condo Blues
It's probably a good thing I'm reading this over the Internet. Because if I saw you in person, I'd give you a hug and quite possibly a smooch on the cheek! Pumpkin+cheesecake+Oreos?! Be still my heart!
Kristy
That is amazing! Oreos, cheesecake, and pumpkin!
Lisa
Cheesecake Factory is one of my favorite restaurants and it's always so hard to pick what dessert I want. Your cheesecake looks amazing too! MMmm...
Natasha
Oh boy, that is heaven on a plate! I would love to try this recipe one day. Thanks so much for sharing it.
Best wishes,
Natasha.
tips4green
Hello! I am a new follower, found you on Wobble Over Wednesday. Great blog you have here. Please stop by when you have a chance.
Thanks!
Alissia
Jenn
Oh my! That looks so delicious!!! I love the Cheesecake Factory too!
Liz
That is absolutely yummy sounding and I will definitely need to make that this month.
Thanks for sharing. Happy ifellowship day!
Lisa
I love anything with Oreos in it. Your little cheesecakes look delicious and the colors are so perfect for Halloween. I think I'd take these over Cheesecake Factory's.
Amanda
I just took mine out of the oven --- I had everything on hand (the oreos were supposed to be for cookies and cream cupcakes and the pumpkin for pumpkin ginger cupcakes but those aren't until Friday!)
Now i'm just trying to wait the 20 minutes for them to cool. They smell SO good.
Great blog - I love it! Plus, I'm another Indiana gal! 🙂
carissa @ lowercase letters
thank you as always for this fantasticness!!! we are going to a pumpkin party this friday and i have to bring a fall treat. this is just what the doctor ordered. yippee! making them tonight. i love you. and your last name suits a bakery perfectly... the bruBAKEry. perfect. i know you've thought of that before but for some reason i spent hours coming up with it. : )