Ingredients
Crust
- 18 Oreo cookies or other chocolate sandwich cookies, finely crushed
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 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
Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Combine the finely crushed Oreo cookies with the melted unsalted butter in a small bowl until the mixture is well combined and crumbly.
- Preheat oven and prepare pan: Line a muffin tin with paper liners and preheat your oven to 350°F (175°C).
- Make the cheesecake filling: Using a mixer on medium speed, beat the softened cream cheese, granulated sugar, pumpkin pie spice, and kosher salt until creamy and smooth. Add the pumpkin puree, egg, and vanilla extract, then continue mixing until fully combined and smooth.
- Assemble the mini cheesecakes: Scoop about 1½ tablespoons of the cookie crumb mixture into each lined muffin cup. Use a small glass or your fingers to firmly press the crumbs down to form a compact crust layer. Then, spoon approximately 2 tablespoons of the pumpkin cheesecake filling over the crust in each cup and gently smooth the tops.
- Bake: Bake the mini cheesecakes for 18-22 minutes, or until the centers are mostly set with a slight jiggle.
- Cool and chill: Allow the cheesecakes to cool in the pan for 15 minutes. Afterward, transfer them to the refrigerator and chill for 1 to 2 hours until fully set.
- Whip the cream: Combine the heavy whipping cream, powdered sugar, and vanilla extract in a bowl. Use an electric or stand mixer to whip the mixture until stiff peaks form.
- Serve: Once the mini cheesecakes are completely chilled, top each with a dollop or swirl of the freshly whipped cream. Optionally, sprinkle additional crushed Oreos on top for garnish before serving.
Notes
- Store these mini pumpkin cheesecakes in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cheesecakes without the whipped cream topping for up to 3 months; ensure they are tightly covered to maintain freshness.
- For best texture and flavor, bring the cream cheese and egg to room temperature before mixing to avoid lumps.
- This recipe can be doubled easily to make more servings for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
