A creamy, decadent delicious pumpkin cheesecake with an Oreo for the crust. These Mini Pumpkin Oreo Cheesecakes are a cinch to make and are completely fabulous!
Cheesecake ranks at the top of my favorite desserts list.
I absolutely LOVE it!
Every time I make any kind of cheesecake, I’m reminded again how much I love it and wonder why I don’t make it more often. . .probably because I’d become the Goodyear Blimp if I did.
You should all know by now what a sucker I am for anything pumpkin, so combining pumpkin and cheesecake together is pure perfection. Plus, you throw in an Oreo for the crust and these mini cheesecakes are elevated to a whole new level of deliciousness.
These cheesecakes are so, so good and incredibly easy to make. The best part is there is no crushing involved to make the crust. You just plop a whole Oreo into the bottom of a lined muffin tin and voila, you have your crust. Just look at that! Is your mouth watering yet?
Mini cheesecakes are so simple to make. They take about only 25 minutes to bake compared to a full cheesecake which takes about 60 to 70 minutes.
You only need a few kitchen tools to make these and I bet you have everything already in your kitchen.
- standard muffin/cupcake tin
- cupcake/muffin liners
Line up of ingredients:
- Oreos: the crust for these cookies
- cream cheese: be sure to use full fat cream cheese for best results.
- pumpkin puree: obviously an important ingredient for these pumpkin cheesecakes. Adds moisture and flavor.
- sugar: helps to balance the tanginess of the cream cheese.
- sour cream: helps soft the texture of the cream cheese, adds moisture and a bit of a tang.
- pumpkin pie spice and cinnamon: the quintessential fall spices.
- eggs: give the cheesecake the smooth, rich texture. Be sure to add the eggs one at a time, and mix until just combined.
Tips for Mini Oreo Pumpkin Cheesecakes:
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese will beat up much easier and will be smoother than cold cream cheese.
- The eggs will be the last ingredient you mix into the cheesecake batter. Be sure and mix them in, one at a time, just until combined. Over beating the eggs can cause air bubbles and cracking.
- Chill the cheesecakes for several hours or overnight before serving.
- Use a large ice cream scoop to fill the muffin tins with the cheesecake batter.
Can I freeze these mini cheesecakes?
Absolutely you can. Once the cheesecakes are completely cooled, put them on a baking sheet uncovered, without any garnishes. and place in the freezer until frozen. Once frozen, wrap each cheesecake in aluminum foil or plastic wrap and place them inside a ziplock bag in the freezer. They can be frozen for 4 months.
To thaw, place them in the refrigerator overnight. Before serving top them with the whipped cream and Oreo crumbs.
These mini cheesecakes are the perfect dessert for the holiday season.Print
Recipe Source: 5 Boys Baker
(Originally posted November 2016; updated October 2021 new recipe instructions and notes.)