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Individual pumpkin cheesecake with a chocolate Oreo base and piped spiced cream.
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5 from 9 votes

Mini Pumpkin Cheesecakes

Enjoy creamy pumpkin spice filling, a chocolate Oreo crust, and homemade whipped cream in these Mini Pumpkin Cheesecakes, an easy dessert served in individual portions.
Prep Time30 minutes
Cook Time25 minutes
Resting Time2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Mariam Ezzeddine

Ingredients

For the Filling

  • 8 oz. cream cheese softened (I use 2 blocks)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup pumpkin puree
  • 2 large eggs room temperature

For the Crust

  • 12 Oreo cookies finely crushed
  • 3 tbsps. unsalted butter melted

For the Whipped Topping

  • ½ cup heavy cream chilled
  • ½ tsp. pumpkin spice
  • 2 tbsps. confectioners' sugar
US Customary - Metric

Instructions

For the Crust

  • Preheat the oven to 325°F. Line a 12-cavity cupcake tin with cupcake liners and set aside.
  • Add the crushed Oreos and melted butter to a small bowl. Mix until well combined and the crumbs resemble wet sand.
  • Firmly press 1 ½ tablespoons of the Oreo crust mixture into the bottom of each liner.
  • Bake for 10 minutes. Remove the pan from the oven and let the crusts cool completely.

For the Pumpkin Cheesecake Filling

  • Reduce the oven temperature to 300°F.
  • Add the cream cheese and sugar to the bowl of a stand mixer. Beat until smooth.
  • Add the vanilla, pumpkin spice, and pumpkin puree. Beat until well combined, scraping down the sides of the bowl as needed.
  • Add the eggs one at a time, mixing well after each addition.
  • Divide the cheesecake mixture among the pre-baked Oreo crusts, filling each liner almost to the top.
  • Bake the cheesecakes for 15 minutes. Turn off the oven and leave them inside for 30 minutes. Crack the oven door open and leave the cheesecakes inside until they cool to room temperature.
  • Transfer the cheesecakes to the refrigerator until ready to serve.

For the Whipped Cream

  • Add the heavy cream, confectioners’ sugar, and pumpkin spice to a medium bowl.
  • Beat with a hand mixer until stiff peaks form.
  • Pipe or scoop the whipped cream onto each cheesecake before serving.

Notes

  • Bring the cream cheese and eggs to room temperature before mixing. This helps them blend smoothly into the filling.
  • Press the Oreo crumbs firmly and evenly into each liner to create a crust that holds together after baking.
  • Chill the cheesecakes thoroughly before serving for the best texture and easier removal from the liners.

Nutrition

Calories: 194kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 194mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1878IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg