Oreo Pumpkin Mini Cheesecakes

This is a fall version of a oreo mini cheesecake with lots of pumpkin flavor inside.
Oreo Pumpkin Mini Cheesecakes

Tempted by Cheesecake…..Sure why not? With Halloween and Thanksgivin coming up in a few weeks I figured I would tempt you with some  Oreo mini Cheesecake.

Since It’s practically a tradition that this time of year, anything that can possibly be flavored with pumpkin and/or pumpkin pie spice will be flavored with them. The list gets longer with every passing autumn.
Did you hear? … The pumpkin flavor craze has infiltrated our favorite cookie, and while they aren’t available in stores yet, according to a few lucky people who have gotten their hands on the them – new flavor combination will be a huge hit ! So I decide to jump into that train and add some pumpkin flavor to classic Oreo mini Cheesecake.

Oreo Pumpkin Mini Cheesecakes

Still Here ?

Pumpkin and cinnamon flavored cheesecake filling on Oreo crumbs crust, finished with a swirl of Cool Whip.

Sounds good ?

Ok,  follow me to the kitchen and Let’s Make A new favorite Oreo Cheesecake.

Oreo Pumpkin Mini Cheesecakes

Oreo Pumpkin Mini Cheesecakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • Oreo crust:
  • ¾ cup Oreo crumbs
  • 1 tablespoon butter, melted
  • Filling:
  • 1 packages cream cheese, softened (8oz)
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 1 large egg
  • 2 tablespoons sour cream
  • 2 tablespoons all purpose flour
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • garnish with cinnamon or pecans
  1. Preheat oven to 350 degrees and make sure to grease 12 cup muffin pan so they will come out easily.
  2. To make the crust: process Oreo crumbs in a food processor until ground.
  3. Mix in butter. Press evenly into the pan. Bake until firm, 5 minutes. Cool slightly.
  4. In the bowl of an electric stand mixer, beat together the cream cheese and sugar on medium high speed until light and fluffy.
  5. Beat in the pumpkin until well combined.
  6. Next add in the egg, sour cream, flour and vanilla just until well mixed.
  7. Add cinnamon and nutmeg; mix until well combined.
  8. Pour mixture over the slightly cooled crust. Bake for 25 minutes.
  9. Remove pan from sheet and cool completely on a wire rack.
  10. Cover with plastic wrap and chill until firm, at least 2 hours.
  11. Garnish with whipped cream, cinnamon and/or pecans.


These bite size cheesecakes are also incredibly cute and they will look perfect on your holiday table for Halloween and/or Thanksgiving.


2 thoughts on “Oreo Pumpkin Mini Cheesecakes

  1. Jen @ sweetgreenkitchen

    I absolutely love pumpkin cheesecakes and this mini version looks just perfect! One question, any tips for getting them out of the muffin tin? Thanks, I’m looking forward to making these with the leftover pumpkin puree sitting in my fridge.

    1. Dan Post author

      I’m so sorry, Jen! I have never had a problem, and feel horrible that yours aren’t coming out.
      I’m using a convenient mini cheesecake pan where the bottom of each well is covered with a removable disk
      that can be pushed up through the hole in the bottom.
      This makes the cheesecakes simple to remove once they are baked.
      But i think you can try dipping your knife into water and them loosening the sides.
      Hope these will be helpful


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