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Mini Pumpkin Oreo Cheesecakes

Mini Pumpkin Oreo Cheesecakes for Cozy Fall Flavor Bliss

Delight in Mini Pumpkin Oreo Cheesecakes, a perfect treat combining seasonal pumpkin flavors with Oreo crusts. Ideal for gatherings and easily customizable.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 4 hours
Total Time 4 hours 37 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookie Crumbs Use gluten-free Oreos for gluten-free option.
  • 5 tablespoons Unsalted Butter Can substitute with coconut oil for dairy-free option.
  • 2 tablespoons Granulated Sugar Optional, depending on taste preference.
For the Filling
  • 16 ounces Cream Cheese Must be at room temperature.
  • 1 cup Canned Pumpkin Puree Avoid pumpkin pie filling.
  • 1/2 cup Granulated Sugar Adjust sweetening to preference.
  • 1/4 cup Brown Sugar Provides depth of flavor.
  • 2 large Eggs Room temperature for even mixing.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • 1 teaspoon Ground Cinnamon Adjust spices to taste.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Crush Oreo cookies into fine crumbs, mix with melted butter and optional sugar. Press into the bottom of muffin tins and chill.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add pumpkin puree, granulated sugar, brown sugar, spices, and a pinch of salt. Mix in eggs one by one, then add vanilla.
  3. Fill crusts with cheesecake filling, filling about three-quarters full. Bake for 18–22 minutes until edges are set but centers are slightly wobbly.
  4. Cool for 10-15 minutes, then chill in the refrigerator for at least 4 hours or overnight.
  5. Remove from muffin tin, serve with whipped cream, pumpkin spice, or mini Oreo.

Nutrition

Serving: 1cheesecakeCalories: 230kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 620IUCalcium: 40mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for best results. Mix filling just until combined to avoid cracks. Use canned pumpkin puree for authentic taste.

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