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Mini Pumpkin Cheesecakes with Oreo Crust
Our mini oreo cheesecakes are pretty popular during the months of November and December!
So sticking with the same theme of mini cheesecakes, we’re bringing you a new recipe for mini pumpkin cheesecakes with an oreo crust!
Mini cheesecakes are a breeze to make. If the normal baking time for a regular 8 inch cheesecake is 60-75 minutes, mini cheesecakes are done baking under 25 minutes!
Even though baking time isn’t hands on time, you’ll still restricted to your house – at least, I don’t leave my house when I’m baking a cheesecake! And you can’t use your oven to bake something else during that hour, so mini cheesecakes really solve a lot of those problems!
The best news is that you do not need a special mini cheesecake pan to make mini pumpkin cheesecakes!
I actually did buy a specific mini cheesecake pan a few years ago, and I’ve used it TWICE. It sits in that cupboard along with margarita classes, the world’s largest chili pot, a thermos, a salad spinner, and the glass pitcher we only pull out when we have company.
I’m guessing you have a cupboard just like mine 🤣 With kitchen gadgets that you hardly use.
How to make mini cheesecakes in a muffin pan
So, don’t buy a special mini cheesecake pan – we’ll show you how to use a regular sized muffin pan instead!
You’ll line the muffin pan with liners – I don’t use any special liners, just regular paper ones. Then fill the liners to the top with cheesecake and bake them.
There is no need for a water bath when baking mini cheesecakes since the surface area of the cheesecakes are smaller, they aren’t as prone to cracking.
If you’re wanting to swap out the oreo crust, we recommend trying..
-a graham cracker crust
-a snickerdoodle cookie crust
-a gingersnap cookie crust
You’ll still need 1 & 1/2 cups of crumbs – no matter which crumb base you pick. Follow the rest of the directions as written!
Can you freeze mini cheesecakes?
Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, unwrap them and place inside an airtight container in the refrigerator overnight. Do not freeze with whipped cream topping.
Want more mini cheesecake recipes? Try snickers mini cheesecakes, mini funfetti cheesecakes, or mini chocolate cheesecakes!
Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes made in a muffin pan with an OREO crust! Also includes directions for a graham cracker crust. Easy mini pumpkin cheesecake recipe to make for fall or thanksgiving dessert!
Ingredients
CRUST
- 1 & 1/2 cups oreo crumbs
- 2 tbsp melted butter
CHEESECAKE
- 1 and 1/2 packages cream cheese (8 oz packages - for a total of 12 oz for this recipe), softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 eggs
Topping
- Pumpkin Whipped Cream
- Mini Oreos
Instructions
CRUST
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 paper muffin liners.
- In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
- Put 1-2 tbsp of oreo crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
CHEESECAKE
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
- Beat in the sugar, pumpkin pie spice, and vanilla extract until smooth.
- Beat in the eggs and pumpkin puree.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Bake for 21-24 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
- Top with pumpkin whipped cream and mini oreos if desired.
Notes
Swap out the oreo crumbs for graham cracker crumbs, snickerdoodle cookie crumbs, or gingersnap cookie crumbs. You’ll still need 1 & 1/2 cups of crumbs - no matter which crumb base you pick. Follow the rest of the directions as written - combining the crumbs with 2 tbsp melted butter and pre-baking the crust for 5 minutes!
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I followed the recipe, and doubled it ……they also came out extremely overbaked, at just 20 minutes in the oven…looks like I will be making another batch tomorrow.
Hi Emmy! Every oven is different. A good tip is to jiggle the pan, when the cheesecakes are only slightly jiggly in the center they are done!
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Hi there, what is used for the whip / frosting on top?
Thanks,
Brittany
Hi Brittany! I topped the cheesecakes with pumpkin whipped cream! The recipe is here: https://thefirstyearblog.com/pumpkin-whipped-cream/
What is the white whipped topping?! Thx
I topped the cheesecakes with pumpkin whipped cream! The recipe is here: https://thefirstyearblog.com/pumpkin-whipped-cream/
Can these be frozen?
Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, unwrap them, place inside an airtight container in the refrigerator for 8 hours.
You didn’t put anywhere in this recipe how to make the icing? What kind of icing did you use for the top of these pumpkin cheesecakes? I’d love to make the full recipe just like the pictures…TIA
Lisa
Hi Lisa! I am so sorry I didn’t originally include that! I topped the cheesecakes with pumpkin whipped cream! The recipe is here: https://thefirstyearblog.com/pumpkin-whipped-cream/
Is it 14 ounces of cream cheese?
Hi Mary!
1 package cream cheese = 8 oz So 1 and 1/2 packages would be 12 oz total!
Would it work to make these the night before? I wanted to take to my daughter’s school, but not sure if the whip cream will keep it’s shape if sitting out for awhile?
Hi Annie!! Making the cheesecake part the night before essential because it needs to chill. I would suggest adding the whipped cream topping to the cheesecakes before bringing them to your daughter’s school!
Did you use salted or unsalted butter?
Thanks!
Unsalted!
Do you use salted or unsalted butter? Also, approximately how many oreo packages do you buy?
I used unsalted butter. For the oreos, 1 & 1/2 cups oreo crumbs is about half of one package.
Hello!
Is this recipe for a total of 12 servings?
Yes, it makes 12 cheesecakes!
I only have 2 of the cream cheese packages (16oz) do you think I can get by with this to double the recipe??
Hi Taryn! You won’t get as many cheesecakes with 16 oz as you would with 24 oz.