Mini Pumpkin Oreo Cheesecake Recipe for Fall Desserts

These mini Pumpkin Oreo Cheesecakes are an ideal fall treat: creamy, spiced pumpkin cheesecake nestled on a crisp chocolate Oreo crust. Bite-sized and full of seasonal flavor, they make a lovely addition to holiday dessert tables or casual gatherings.

Every autumn I like to test new pumpkin desserts, and these little cheesecakes quickly became a favorite. The first time I tried an Oreo crust with a pumpkin cheesecake filling it was an unexpected success: the chocolatey crunch of the cookies balances the smooth, warmly spiced pumpkin layer perfectly. Since then, these mini cheesecakes have been a seasonal staple—easy to make, fun to share, and always well received.

Why You’ll Love This Recipe

• Pumpkin spice perfection: The filling is rich and silky, flavored with classic pumpkin pie spices for a cozy seasonal taste.
• Oreo crust contrast: A chocolatey Oreo base adds crunchy texture and a delicious counterpoint to the creamy filling.
• Mini portions: Individual servings make them easy to share, portion-controlled, and ideal for parties or potlucks.

Main Ingredients

You only need a few pantry staples and basic kitchen tools to make these mini cheesecakes:

• Oreos: A single regular pack provides enough cookies for the crust and garnish.
• Cream cheese: Two 8-ounce blocks of full-fat cream cheese, softened to room temperature for smooth mixing.
• Granulated sugar: Regular white sugar sweetens the filling; brown sugar can be substituted for a deeper flavor.
• Pumpkin puree: Use canned or homemade pumpkin puree—not pumpkin pie filling.
• Sour cream: Adds creaminess and balances the tang of the cream cheese; plain Greek yogurt can be used instead.
• Eggs: Bind and slightly lift the cheesecake filling.
• Pumpkin pie spice: Use a store-bought blend or your favorite homemade mix for classic fall flavor.

How To Make Oreo Pumpkin Cheesecake

The recipe is straightforward and uses common ingredients. The most important step is allowing the cheesecakes to chill so they set properly.

1. Preheat oven to 350°F and line muffin tins with 18 cupcake liners.
2. Beat softened cream cheese with granulated sugar until light and smooth. Add sour cream, pumpkin puree, pumpkin pie spice, and flour; mix until creamy.
3. Add eggs and vanilla, stirring just until combined. Avoid overmixing to reduce air in the batter and prevent cracks.
4. Split Oreos in half. Place one half (frosting side up) in the bottom of each liner. Spoon the pumpkin cheesecake batter over the Oreo halves.
5. Press the remaining Oreo halves into the tops of the batter, frosting side down. Bake for about 24 minutes.
6. Cool the cheesecakes in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling. Refrigerate for several hours or overnight to fully set.
7. Before serving, top each cheesecake with whipped cream and crushed Oreo crumbs.

Tip: Leave the frosting on the Oreos and place the frosting side against the batter for best texture and flavor.

Storage Recommendations

Store leftover cheesecakes in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container; thaw in the fridge before serving.

Tips and Tricks

• Bring ingredients to room temperature: Room-temperature cream cheese and eggs help create a smooth, lump-free batter.
• Avoid overmixing: Mix only until ingredients are combined to prevent excess air and cracking.
• Chill thoroughly: After baking, cool to room temperature and then chill at least 4 hours or overnight for the best texture.
• Garnish for contrast: Crumble extra Oreos on top of the whipped cream for added texture and visual appeal.

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

If you try this recipe and enjoy it, please leave a rating or comment to share your experience.

Pumpkin Oreo Cheesecakes

Yield: 18 cheesecake cupcakes
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

These mini Pumpkin Oreo Cheesecakes combine creamy spiced pumpkin filling and a crunchy Oreo crust for a delightful fall dessert.

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

1. Preheat oven to 350°F and line 18 muffin cups with liners.
2. Beat cream cheese and sugar until light and fluffy. Add sour cream, pumpkin, pumpkin pie spice, and flour; mix until smooth.
3. Add eggs and vanilla; mix until just combined.
4. Place half an Oreo (frosting side up) in each liner, then spoon in batter.
5. Press remaining Oreo halves into the tops (frosting side down). Bake 24 minutes.
6. Cool in the pan 10–15 minutes, transfer to a wire rack, then refrigerate for several hours before serving.
7. Top with whipped topping and crushed Oreo crumbs before serving.

Notes

• Use room-temperature ingredients for a smooth batter.
• Do not overmix to avoid incorporating excess air.
• Chill for at least 4 hours or overnight for best texture.
• Garnish with extra crushed Oreos for added crunch.

Nutrition Information (per serving)

Calories: 231 | Total Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 143mg | Carbohydrates: 21g | Fiber: 1g | Sugar: 15g | Protein: 3g

Nutrition facts are estimates and not guaranteed. Consult a registered dietician for specific dietary advice.

This recipe was originally published in October 2010 with photo updates in later years.