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+ servings
mini pumpkin cheesecakes with whipped cream sitting on silver tin with cookies and milk in the background

Mini Pumpkin Cheesecakes

Tara Kringlen
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.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 260 kcal

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
  • 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
Keyword cheesecake, golden oreo crust, mini cheesecakes, pumpkin cheesecake
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