Mini Pumpkin Cheesecakes with Oreo Crust
The best mini pumpkin cheesecakes that only take 30 minutes to prep and bake in a muffin pan! This easy thanksgiving cheesecake can be made with a oreo crust or a graham cracker crust. Top these pumpkin cheesecake cupcakes with our homemade pumpkin whipped cream.
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!
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.
Tools to Make Mini Cheesecakes in a Cupcake Pan
- standard size muffin pan
- paper muffin / cupcake liners
Making individual cheesecakes in a muffin pan is a great way to scale down a regular cheesecake recipe. Mini cheesecakes don’t require a water bath or any special tools, plus they bake faster than regular cheesecake.
Easy Mini Pumpkin Cheesecake Ingredients
- cream cheese: use two 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
- sugar: helps to balance the tanginess of the cream cheese.
- vanilla extract: just a teaspoon, but it enhances the classic cheesecake flavor.
- pumpkin pie spice: the quintessential fall and pumpkin spice!
- pumpkin puree: a crucial ingredient for pumpkin cheesecakes. Adds moisture and flavor.
- eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
How to Make Mini Cheesecakes in a Muffin Pan
- Line the muffin pan with paper liners.
- Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down.
- Pre-bake the crust for 5 minutes.
- Mix the cheesecake batter ingredients together.
- Divide the cheesecake batter evenly among the muffin liners.
- Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan.
Total Time Required
- 5 minutes to prep the crust
- 5 minutes to pre-bake the crust
- 5 minutes to prep the cheesecake
- 20 ish minutes to bake cheesecake
- at least 4 hours to refrigerate the cheesecake before serving. I prefer to refrigerate mine overnight. Waiting is the hardest part, right?!
How to Tell When Mini Cheesecakes are Done Baking?
The best way to tell when the mini cheesecakes are done is the jiggle test. The center of the cheesecake should jiggle slightly when you shake the pan and the edges of the cheesecake will be slightly more puffy or airy.
How to Cool Mini Cheesecakes
Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.
Why Did my Mini Cheesecakes Sink?
Over beating the eggs is the number one cause of air bubbles in cheesecake. Air bubbles cause the cheesecakes to sink in the middle as they cool. Be sure to mix the eggs in, one at a time, just until the yolk breaks. Once all the eggs have been added to the cheesecake batter, beat for only 30-60 seconds, until the eggs are fully incorporated.
Tips for Making Pumpkin Cheesecakes
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Thoroughly chill the individual cheesecakes in the fridge before serving.
How to Top Mini Pumpkin Cheesecakes
Top pumpkin cheesecake with pumpkin whipped cream.
If you’re wanting to swap out the oreo crust, we recommend trying..
- graham cracker crust
- snickerdoodle cookie crust
- gingersnap cookie crust
Substitute the same amount of crumbs.
How to Freeze Mini Cheesecakes
- Cool the cheesecakes completely before freezing.
- Place the mini cheesecakes, without any garnishes, on a baking sheet, uncovered, and place in the freezer until frozen.
- Once frozen, wrap each cheesecake in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator overnight.
- Before serving add your desired toppings.
For a step-by-step of how to make this mini pumpkin cheesecake recipe, watch this short video:
More Pumpkin Desserts
Stay Connected
Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!
Mini Pumpkin Cheesecakes
The best pumpkin cheesecakes that only take 30 minutes to prep and bake in a muffin pan! This easy thanksgiving cheesecake can be made with a oreo crust or a graham cracker crust. Top these pumpkin cheesecake cupcakes with our homemade pumpkin whipped cream.
Ingredients
CRUST
- 1 & 1/2 cups oreo crumbs
- 3 tbsp unsalted melted butter
CHEESECAKE
- 1 and 1/2 packages full fat cream cheese (8 oz packages - for a total of 12 oz for this recipe), room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large 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, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth.
- Beat in the eggs, one at a time.
- 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 4 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
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!
Pingback: 25 Perfect Pumpkin Dessert Recipes: Holiday Sweets
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.
Can I use this recipe to make a full cheesecake?
Hi Shawna! I have a full pumpkin cheesecake recipe here: https://thefirstyearblog.com/pumpkin-cheesecake/ You can swap out the crust for oreos if you want!