Name: Mini Oreo Pumpkin Cheesecakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 18 Oreo cookies or other chocolate sandwich cookies, finely crushed; 4 tablespoons unsalted butter, melted; 1 (8 oz) package cream cheese, room temperature; ½ cup granulated sugar; 1 teaspoon pumpkin pie spice; ¼ teaspoon kosher salt; ⅔ cup pumpkin puree; 1 egg, room temperature; 1 teaspoon vanilla extract; ½ cup heavy whipping cream; 1 tablespoon powdered sugar; ½ teaspoon vanilla extract

Jump to Recipe· 4.2 from 4 reviews

I have to tell you, these Mini Oreo Pumpkin Cheesecakes Recipe creations quickly became one of my absolute favorite fall treats. Each tiny cheesecake is perfectly nestled in a crunchy Oreo crust, bursting with that creamy pumpkin-spiced filling that feels like a little slice of seasonal heaven. I love how handheld and festive they are—great for sharing or sneaking one (or two) as a cozy indulgence. You get the rich flavors of pumpkin and cream cheese alongside the satisfying crunch and bittersweet chocolate notes from the Oreos, making every bite a delightful experience.

Why You’ll Love This Mini Oreo Pumpkin Cheesecakes Recipe

One of the things that totally won me over about this Mini Oreo Pumpkin Cheesecakes Recipe is the balance of flavors and textures. The smooth, creamy pumpkin cheesecake filling is warmly spiced with just the right amount of pumpkin pie spices, giving it a cozy, comforting taste that’s not too sweet. Then there’s the Oreo crust, which adds the perfect chocolatey crunch—talk about a match made in dessert heaven! It’s like all my favorite fall flavors got wrapped up into one bite-sized treat.

What makes this recipe really shine for me is how easy it is to prepare without sacrificing any of that rich, luscious taste. Seriously, it only takes about 15 minutes of hands-on work before the oven and fridge do their magic. Whether I’m baking for a holiday party, a casual get-together, or just a treat to brighten a random Tuesday, these mini cheesecakes feel special yet totally doable. Plus, their small size means portion control is never a problem (though I rarely stop at just one!).

Ingredients You’ll Need

A clear glass bowl filled with a layer of dark brown crumbly mixture, likely crushed cookies or cake crumbs, resting on a white marbled surface. In the center of the bowl, a silver fork is placed vertically, with some crumbs sticking to its tines, adding texture to the image. The scene is simple and focused on the single bowl and its contents, captured from a top-down view. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but so essential—they each bring a key element to the flavor, texture, or look of the cheesecake. The Oreo crust provides that irresistible chocolate crunch, while the pumpkin puree and spices add seasonal warmth and color. The cream cheese and egg give it that silky, rich cheesecake texture. Finally, the homemade whipped cream on top is the perfect light and sweet finish.

Oreos, 18 cookies: finely crushed to create a crispy, chocolatey crust that’s the base of these mini cheesecakes.
Unsalted butter, 4 tablespoons, melted: binds the cookie crumbs together and adds richness without overpowering the flavor.
Cream cheese, 8 oz package, room temperature: the heart of the filling that makes each bite creamy and decadent.
Granulated sugar, ½ cup: adds just the right amount of sweetness to balance the pumpkin and spices.
Pumpkin pie spice, 1 teaspoon: gives that warm, classic pumpkin flavor that makes the cheesecake irresistible.
Kosher salt, ¼ teaspoon: enhances all the flavors and balances sweetness.
Pumpkin puree, ⅔ cup: packed with pumpkin flavor and moisture for a smooth, rich filling.
Egg, 1 large, room temperature: helps set the cheesecake filling as it bakes for a perfect texture.
Vanilla extract, 1 teaspoon: adds a lovely aroma and depth to the filling and whipped cream.
Heavy whipping cream, ½ cup: whipped into stiff peaks to top each cheesecake with a silky, fluffy finish.
Powdered sugar, 1 tablespoon: sweetens the whipped cream gently without graininess.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit, and line a muffin tin with paper liners to catch the mini cheesecakes perfectly as they bake.

Step 2: Combine the finely crushed Oreo cookies and melted butter in a small bowl. Stir them together until the crumbs are evenly coated and stick together—this will form your delicious crust base.

Step 3: Add about 1 and ½ tablespoons of the cookie crumb mixture into each muffin cup. Using a small glass or your fingertips, firmly press the crumbs to create a compact and even crust layer in each cup.

Step 4: In a mixing bowl, beat the softened cream cheese, granulated sugar, pumpkin pie spice, and salt on medium speed until the mixture becomes creamy and smooth—this step is key for that luscious cheesecake texture.

Step 5: Add the pumpkin puree, egg, and vanilla extract to the cream cheese mixture. Continue mixing until everything is fully combined and silky without lumps.

Step 6: Carefully spoon about 2 tablespoons of the pumpkin cheesecake filling on top of each Oreo crust. Smooth the tops gently with the back of a spoon for an even finish.

Step 7: Bake the mini cheesecakes for 18 to 22 minutes, or until the centers are mostly set but still slightly jiggly—this ensures they won’t dry out or crack.

Step 8: Let the cheesecakes cool in the pan for about 15 minutes to firm up a bit before transferring them to the refrigerator. Chill for at least 1 to 2 hours so they can set completely and develop their full flavor.

Step 9: While the cheesecakes chill, prepare the whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Whip on high speed until stiff peaks form—this will be your perfect topping.

Step 10: Once the mini cheesecakes are chilled, finish by adding a dollop or a pretty swirl of whipped cream on top, and optionally sprinkle a few crushed Oreo crumbs for that added festive flair.

Servings and Timing

This recipe makes 12 mini cheesecakes, which is great for sharing or storing a few for later indulgence. The prep time is about 15 minutes, perfect for a quick but thoughtful dessert. Baking takes approximately 20 minutes, and then you’ll want to allow at least 2 hours of chilling time for the best texture and flavor. Altogether, you’re looking at a total of roughly 2 hours and 35 minutes, mostly hands-off. Honestly, that’s a great trade-off for such a crowd-pleasing dessert!

How to Serve This Mini Oreo Pumpkin Cheesecakes Recipe

A small dessert with three clear layers sits on a white marbled surface. The bottom layer is dark brown and crumbly, made of crushed cookie pieces pressed flat and thick. On top of that is a thick, smooth layer of bright orange cheesecake with a soft texture and slight ridges on the side. The top layer is a swirl of white cream piped in a fluffy, twirled shape, sprinkled with small dark brown cookie crumbs. A second similar dessert is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving these mini cheesecakes chilled, straight from the fridge, because their texture is just perfect—cool, creamy, and refreshing with that crunchy Oreo crust. They’re ideal as dessert after a hearty family dinner, or on a party platter alongside other fall-themed treats like spiced nuts or caramel apple slices. For a fun presentation, I sometimes arrange them on a rustic wooden board and garnish with edible autumn leaves or small pumpkin decorations. It instantly feels festive and inviting.

If you want to get creative with garnishes, I highly recommend adding a light dusting of cinnamon or nutmeg on top of the whipped cream, or even a drizzle of salted caramel sauce to deepen the flavor profile. These little touches really elevate the experience and make guests ooh and ahh when you bring them out. As for drinks, I find they pair beautifully with a hot cup of chai tea or even a cozy spiced latte during those crisp fall afternoons. For a grown-up twist, a glass of pumpkin ale or a smooth dessert wine like Moscato complements the sweetness and spices wonderfully.

These mini cheesecakes are also perfect for holidays like Thanksgiving or Halloween, or just as a special weekend treat at home. Because they’re so perfectly portioned, it’s easy to surprise friends with a beautiful dessert plate or to pack a few for an on-the-go indulgence. No matter the occasion, I always find they put smiles on faces and create moments worth savoring.

Variations

I’ve had so much fun experimenting with this Mini Oreo Pumpkin Cheesecakes Recipe by swapping out ingredients or tweaking flavors to suit different tastes and dietary needs. For example, if you want a gluten-free version, you can replace the Oreos with gluten-free chocolate sandwich cookies—just make sure they crush easily and hold together well with the butter. The flavor remains just as wonderful, and it allows more people to enjoy this treat without compromise.

For those who prefer a vegan adaptation, you can try using dairy-free cream cheese and vegan butter to create the crust, combined with a flax egg in place of the chicken egg in the filling. The texture might be a touch different, but with fresh pumpkin puree and spices, it’s still incredibly tasty and satisfying.

Flavor-wise, I sometimes like to add a bit of orange zest to the filling or swap out the pumpkin pie spice for chai spice blend to give it a warm twist. If you want to skip baking altogether, no-bake mini pumpkin cheesecakes can be made by chilling the crust and filling in the freezer until firm, though I personally love how the baked version develops that rich, custardy texture. Feel free to get creative—this recipe really invites personalization!

Storage and Reheating

Storing Leftovers

After enjoying your mini cheesecakes, store any leftovers in an airtight container in the refrigerator. I recommend stacking them carefully with parchment paper between layers if needed to keep them from sticking together. They keep beautifully for about 5 days, maintaining their texture and flavor well. This makes them a perfect make-ahead dessert or snack to enjoy throughout the week.

Freezing

You absolutely can freeze these Mini Oreo Pumpkin Cheesecakes Recipe treats if you want to keep them longer. To do so, cool them completely without the whipped cream topping (which doesn’t freeze well), then tightly cover the container with plastic wrap and foil or place them in a freezer-safe container. They’ll stay fresh for up to 3 months in the freezer. When you’re ready to eat, thaw them overnight in the fridge to preserve the creamy texture.

Reheating

Because these cheesecakes are best enjoyed chilled, I don’t recommend reheating them with heat. Instead, I suggest serving them straight from the fridge or letting them sit at room temperature for 10-15 minutes so the flavors and texture soften slightly. If you want a warm dessert, try pairing these chilled cheesecakes with a hot beverage, which creates a lovely contrast without sacrificing their creamy integrity.

FAQs

Can I use regular chocolate cookies instead of Oreos for the crust?

Yes! While Oreos are my go-to because of their perfect balance of chocolate and sweetness, any chocolate sandwich cookie with a sturdy texture will work well. Just crush them finely and mix with melted butter to create that ideal crumb crust. Make sure the cookies aren’t too soft to hold up as a base.

Do I need to bake mini cheesecakes, or can I make a no-bake version?

Baking helps the filling set with that creamy, custardy texture and slightly firm top—it also intensifies the flavors. That said, you can make a no-bake version by chilling the filling until firm, but expect a slightly different, softer consistency. Baking is my recommendation for best taste and texture.

Can I prepare these cheesecakes in advance?

Absolutely! These mini cheesecakes are a great make-ahead dessert. You can prepare, bake, and chill them up to 2 days before serving. Just add the whipped cream topping right before serving to keep it fresh and fluffy.

What if I don’t have pumpkin pie spice on hand?

No worries! You can easily mix your own with common spices like cinnamon, nutmeg, ginger, and cloves. For this recipe, about ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ground ginger and cloves combined will work beautifully as a substitute.

How do I prevent cracks from forming on the cheesecake tops?

To avoid cracks, be careful not to overbake. The centers should still jiggle slightly when you take them out of the oven, as they will continue to set while chilling. Also, mixing the batter gently ensures it stays smooth and free of air bubbles that can cause cracks.

Conclusion

I truly hope you give this Mini Oreo Pumpkin Cheesecakes Recipe a try—it’s one of those special desserts that feels both comforting and celebratory. Whether you’re new to baking or looking for a festive fall treat to wow your family and friends, these mini cheesecakes deliver delicious flavor, easy prep, and that little extra touch of cozy magic. From the first crunchy bite to the last dollop of whipped cream, I’m confident you’ll love every bit as much as I do!