These Mini Pumpkin Cheesecakes are a pure delight! Made with a 2 ingredient – Oreo cookie base and an easy cheesecake filling, these little beauties are crowned with a whipped cream pumpkin spice topping. Such an easy and delicious fall dessert!
Wow the crowd with these delicious and gorgeous Mini Pumpkin Cheesecakes! A dreamy pumpkin cheesecake filling is sandwiched between a chocolatey base and pumpkin cream topping – these are perfect for festive dinners, get togethers or just as a treat!
If you’re looking for other delicious desserts, why not also try my Easy Pumpkin Bread and my Chocolate Peanut Butter Cheesecake Bars!
Why you’ll love these Mini Pumpkin Cheesecakes
- An Oreo base. This is cheesecake crust is made from crushed Oreos, lending a chocolatey balance to the pumpkin cheesecake filling.
- A creamy cheesecake filling. Pumpkin spice really pops out in this dreamy cheesecake filling – delicious and perfect for fall.
- Easy to make. Like really easy! The crust is only two ingredients, the filling is a breeze to whip up too, as is the topping. All round simple, all round delicious!
Ingredients you’ll need
- The Filling – cream cheese, granulated sugar, vanilla, pumpkin spice, pumpkin puree, eggs
- The Crust – oreo cookies, unsalted butter
- Whipped Topping – heavy cream filling, pumpkin spice, confectioner sugar
How to make these Mini Pumpkin Cheesecakes
- Make the crust – In a small bowl, crush the Oreos with melted butter. Mix until fully combined then press into cupcake liners and bake for 8-10 mins. Allow to cool.
- Make the filling – In the bowl of a stand mixer combine cream cheese and sugar, then add in the rest of your filling ingredients. Add in the eggs at the end, one at a time. Pour the mix into the the baked crust liners and bake for an additional 15 mins. Allow to cool and set aside in the fridge.
- Make the whipping cream – In a medium bowl combine your topping ingredients until stiff peaks form.
- Combine – Pipe or spoon on your whipped topping onto the cooled cheesecakes, serve and enjoy!
Recipe notes and tips
- Make sure your cream cheese and eggs are at room temp. Room temperature ingredients in cheesecakes ensure a smoother and creamier filling!
- Use a preheated oven.
- Remember to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has a load of other flavorings that will throw off the flavor.
- When mixing the base, it should be the texture of wet sand.
- Make sure you allow the cheesecake filling to cool to room temp before placing in the fridge.
- For extra decadence, drizzle over some caramel sauce for velvety sweet twist.
- This recipe can easily be doubled or tripled to make more mini pumpkin cheesecakes.
FAQ’s
Can you make these Mini Pumpkin Cheesecakes in advance?
Absolutely, you can prepare both the crusts and the filling in advance. It’s great if you’re making these for parties, you can get ahead! To prep the crusts in advance just press into the pans, bake, cool, and cover tightly with foil until ready to use. To prep the filling in advance, mix all the ingredients according to recipe instructions and place in the fridge until you’re ready to use.
For freezing it’s best to leave off the topping and add that before serving.
How to store Mini Pumpkin Cheesecakes
These little lovelies can be stored in the refrigerator, covered, for up to one week. They can be stored in the freezer too. To store these mini cheesecakes in the freezer, wrap them in plastic wrap or foil and place them in a heavy duty freezer bag.
How do you know when your Mini Cheesecakes are done?
There’s a lovely sweet spot when a cheesecake has that perfect texture, not to firm and not too loose! The secret to testing a cheesecake for doneness is to jiggle it a little bit! How much jiggle? Well, gently shake the cheesecakes, if the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done!
Other yummy desserts
I hope you enjoy all the recipes I share with you, including this delicious Mini Pumpkin Cheesecake recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Mini Pumpkin Cheesecake
Ingredients
The Filling
- 2 8 oz. blocks cream cheese softened
- ½ cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- ½ cup pumpkin puree
- 2 whole large eggs room temperature
The Crust
- 12 pieces Oreo cookies finely crushed
- 3 tbsps. unsalted butter melted
Whipped Topping
- 1/2 cup heavy cream chilled
- 1/2 tsp. pumpkin spice
- 2 tbsps. confectioner sugar
Instructions
The Crust
- Preheat the oven to 325F. Line a 12 cavity cupcake tin with cupcake liners and set aside.
- In a small bowl combine the crushed Oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press 1-1 ½ tablespoons of the crumb mixture into each liner.
- Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
Filling
- Preheat over to 300 F.
- In the bowl of a stand mixer combine the cream cheese and sugar. Beat until smooth.
- Add the vanilla, pumpkin spice, and pumpkin puree. Beat until combined. Scraping down the sides of the bowl as necessary.
- Add the eggs one at a time. Combining fully between additions.
- Fill the liners with the pre-baked crust up almost to the top with the cheesecake mixture.
- Bake the cheesecakes for 15 minutes. Then turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecakes to the fridge until ready to serve.
Whipping Cream
- In a medium bowl combine the heavy cream, confectioner sugar and pumpkin spice.
- Use a hand mixer to beat until stiff peak forms.
- Pipe or scoop the whipped cream on top of each cheesecake before serving.
Notes
- Make sure your cream cheese and eggs are at room temp. Room temperature ingredients in cheesecakes ensure a smoother and creamier filling!
- Use a preheated oven.
- Remember to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has a load of other flavorings that will throw off the flavor.
- When mixing the base, it should be the texture of wet sand.
- Make sure you allow the cheesecake filling to cool to room temp before placing in the fridge.
- For extra decadence, drizzle over some caramel sauce for velvety sweet twist.
- This recipe can easily be doubled or tripled to make more mini pumpkin cheesecakes.
These turned out absolutely delicious! I will definitely be making these again & turning up the pumpkin flavor!
Hi Hannah! Happy to hear you enjoyed the recipe. Thanks for the review!
In the oven right now. I didn’t bake the base. Didn’t think it sounded necessary. The recipe made too much filling. Hate to waste it
Hi Claire! Glad it turned out right for you. It works both ways.
After 15 minutes of baking, you said to turn the oven off and let them sit inside the oven for 30 minutes. Do I crack the oven door at that time?
Hi Margie,
You need to bake for 15 minutes. turn off the oven and keep the cheesecake in there for 30 minutes with door closed. Then after 30 minutes crack the oven open and let the cheesecake gradually cool while sitting in the oven.
How are you combining the cheesecake filling and crust when they are baked separately? They both look like they are in the same liner and fused together pretty well?
Hi Karlyn,
The base is baked and then the filling is placed on top and then baked once more. If you like you can press the base really well and then add in the filling and bake together if that’s easier for you.
I had the same question!! My fiancé was baking these last night and was having a hard time getting the cheesecake filling and crust to stick together after baking them separately. Your answers to this make total sense, but I would recommend including that information in the directions above because it is not clear at all. We didn’t want to just assume we should add the already baked filling to the crust and bake again because we did not want to over bake and ruin them.
Thanks for letting me know. I going to rewrite the instruction to make it more clear.