Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes 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.

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!

Easy to Make

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 in 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 glasses, the world’s largest chili pot, a thermos, a salad spinner, and the glass pitcher we only pull out when we have company.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

FOR THE CRUST:

• Oreo crumbs 
• Unsalted butter – Melt this in the microwave or in a small saucepan on your stove.

FOR THE CHEESECAKE:

• Full-fat cream cheese – Let the cream cheese come to room temperature so it’s easy to whip up into a smooth filling. Also note that you’ll need bars of cream cheese, not the kind that comes in tubs.
• Granulated sugar
• Vanilla extract
• Pumpkin pie spice: the quintessential fall and pumpkin spice!
• Pumpkin puree: a crucial ingredient for pumpkin cheesecakes. Adds moisture and flavor.
• Eggs – Let these come to room temperature, too.

How to Make Mini Cheesecakes

TO MAKE THE CRUST:

Prepare. Preheat your oven to 350º F and line a standard-sized muffin pan with paper muffin liners.

Make the crust mixture. In a mixing bowl, stir together the oreo crumbs and melted butter until the mixture resembles coarse sand. 

Form the crusts. Press 1 to 2 tablespoons of the crumb mixture into each muffin cup using the bottom of a 1/3 cup (or similar) to create a flat, even surface.

Bake. Place the pan in the oven and bake the crust for 5 minutes. Let the crusts cool while you work on the rest of the recipe.

TO MAKE THE CHEESECAKES:

Cream the cheese and sugar. In a mixing bowl, use a hand mixer to beat the cream cheese and sugar with an electric mixer for a minute or two, or until the mixture is smooth.

Finish the cheesecake batter. Beat in vanilla extract, pumpkin pie spice, pumpkin puree, followed by the eggs.

Assemble. Divide the cheesecake batter among the muffin cups, filling the liners full. 

Bake. Return the pan to the oven and bake for 21 to 24 minutes, or until the centers of the cheesecakes are slightly jiggly.

Cool. Let the cheesecakes cool to room temperature, then refrigerate them for at least 4 hours before serving. Loosely cover the cheesecakes in plastic wrap if you’re chilling them overnight or longer

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.

Tips for Success

Mini pumpkins cheesecakes are a lot less fussy than making a big, traditional cheesecake, which is good news if this is your first time making a cheesecake recipe! These tips will help you make sure they turn out perfect.

• Don’t over-mix the cheesecake batter. Once you add the eggs, beat them in just until the yolk breaks. Over-beating the eggs is the most common cause of air bubbles and cracking.
• Don’t over-bake either. When you (gently!) shake the baking pan back and forth, the centers should jiggle slightly. If, instead, the centers move like a liquid, they need more time in the oven.
• Allow enough time for chilling. Warm cheesecake is not very appetizing, so be sure to account for the chilling time needed when planning your baking.
• You do have a back-up plan. If the tops crack or have some bubbles, no worries! Once you add the toppings, no one will notice.

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.

More Pumpkin Desserts

• Pumpkin Cheesecake
• Easy Pumpkin Swirl Cake
• Pumpkin Dump Cake
• Doctored Up Pumpkin Cake
• Mini Pumpkin Pie Rice Krispies