Mini Pumpkin Cheesecakes
A simple cheesecake batter is enhanced with pumpkin puree and pumpkin pie spices and poured atop a crunchy oreo crust. A handheld dessert made even more festive with a dollop of fresh whipped cream and a sprinkle of more chocolate cookie crumbs.
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Servings: 12 mini cheesecakes
Calories: 260kcal
Ingredients
Crust
- 18 oreo cookies or other chocolate sandwich cookie, finely crushed
- 4 tablespoon unsalted butter melted
Cheesecake Filling
- 1 8 oz package of 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
Crust
- Combine crushed cookies and melted butter in a small bowl until combined.
Cheesecakes
- Line muffin tin with paper liners. Preheat the oven to 350 degrees.
- On medium speed, beat the softened cream cheese, sugar, pumpkin pie spice and salt until creamy. Add pumpkin puree, egg and vanilla and mix until creamy and smooth.
- Scoop about 1 ½ tablespoon of cookie crumb mixture into each cup and use a small glass or your fingers to pack it down tightly.
- Scoop about 2 tablespoon of the cream cheese filling over the cookie crust and smooth the tops.
- Bake for about 18-22 minutes or until the middles are mostly set. Cool in the pan for 15 minutes and then transfer the cheesecakes to the refrigerator to chill for 1-2 hours.
- Once completely chilled and ready to serve, top with a dollop of whipped cream or pipe a swirl of whipped cream on top.
Whipped Cream
- Combine all ingredients and whip with an electric or stand mixer until stiff peaks form.
Notes
• These keep for about 5 days in an airtight container in the fridge or can be frozen without the whipped cream topping, for up to 3 months, tightly covered.
Nutrition
Calories: 260kcal