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.
Danielle
Did you add food coloring? Mine were not even close to the Orange color in your picture.
Jocelyn
No, I did not use any food coloring in these. I have found that different brands of pumpkin can affect the color because I have made them multiple times and had a few batches that were lighter. I also think the light in the room where I took these pictures made them look a little brighter.
rachel
This cake looks amazing. How long can the cake last in the fridge?
Jocelyn
They should be able to be kept in the refrigerator for a few days as long as you keep them in a sealed container 🙂
Amanda
Couldn't help myself - I needed to make these!! Thanks for te awesome recipe! They are a huge hit 🙂
Brittany Miraldi
Do you use that frosting in Oreo? Or do you remove it when making these?
Jocelyn Brubaker
You can leave the frosting, just make sure the frosting is against the cheesecake batter.
Kelly
I am thinking of making these a day in advance. Would they store well for 24 hours (with doing the whipped cream just before serving)?
Jocelyn Brubaker
Hi, Kelly. These would be fine to bake early. Definitely just add the Cool Whip or whipped cream right before serving. I hope you enjoy them!
Bianca
Question... Did you use food coloring to make the cheese cake orange? Also, the pumpkin is pupkin puree correct?
Jocelyn Brubaker
I did not use any food coloring in my cheesecakes. (The lighting in my room may have affected the color, but I did not adjust it to make it look orange.) And yes, it is pumpkin puree that you will use.
Sandy
I have to ask what do u do with the creme filling in the cookie?
Jocelyn Brubaker
You can leave it on the cookie or scrape it off...either way works 🙂
Tracey
I made these last night for a bake sale at work today and they were a HUGE hit. I think they were the first item to sell out! Thanks for posting the recipe!!
Jocelyn Brubaker
That's awesome!!! Thank you so much for sharing with me 🙂
The Cake Lovers (@thecakelovers75)
Great job on the cupcakes. They look yummy.
Kristin
These looked absolutely fabulous and I ran to the store the second I found this recipe, but for some reason after following all the directions, they came out looking beautiful and literally shrinked down....
Jocelyn Brubaker
Cheesecake always does puff up when baking and then shrinks flat when it comes out of the oven. Is that what you mean? They should still taste good. I actually just made another batch of these this week and they baked fine.
rachel
These are absolutely darling! YUMMY 🙂
Jocelyn Brubaker
Thank you Rachel!
Krista
These look and sound delish! Without being to complicated. I will absolutely have to try them!
Mandy
These look delicious! Just pinned and featured them along with other pumpkin recipes.
Alexis Layman
These look amazing! Quick question, the 1 cup of Coolwhip is part of the "rest of the ingredients" you add after the eggs, or is it meant for the top?
Jocelyn
Yes, the cool whip is for the garnish after they are baked:-)
kayla
Finally a year later, I made these!! They were amazing!! I made my own Cinnamon Whipped Cream, and added in spices to the cheesecake mix. Thanks for the recipe!!
Sarah @ Just The Bee's Knees
these.look.amazing! I posted them on my blog today:)
shangel
I just made these tonight and they were not nearly as orange looking as yours. Did you dye the cheesecake batter with some orange food coloring? They taste great though. I think I might try adding some spices to the cheesecake part next time too.
Ani
Featuring your awesome idea on my blog today! Feel free to check it out!
Anazar
These looks amazing!! Fantastic colours!
Katie's Nesting Spot
Combining two of his favorite things...my husband would adore!