Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes are the perfect bite-sized fall dessert, featuring a creamy pumpkin-spiced filling on top of a rich Oreo crust. Baked in a muffin pan, these individual cheesecakes are easy to prepare and even easier to enjoy. Whether you’re hosting a Halloween gathering or planning a cozy Thanksgiving for two, this black-and-orange treat brings seasonal flair to any occasion.

Why You’ll Love This Recipe

These mini cheesecakes are festive, flavorful, and portion-controlled—ideal for small gatherings or a sweet treat anytime. The Oreo cookie crust adds a deep chocolatey base that contrasts beautifully with the smooth, spiced pumpkin cheesecake filling. With a simple process and stunning results, this recipe is a guaranteed crowd-pleaser, even for novice bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• chocolate sandwich cookie crumbs (such as Oreo)

• unsalted butter

• full-fat cream cheese (room temperature)

• granulated sugar

• egg (room temperature)

• canned pumpkin puree (not pumpkin pie mix)

• vanilla extract

• homemade whipped cream or flavored whipped topping (optional for garnish)

Directions

1. Preheat your oven to 325°F. Line a muffin pan with 6 paper liners or grease well with cooking spray.

2. In a small bowl, combine cookie crumbs and melted butter. Mix until the crumbs are fully moistened and clumpy.

3. Press about 2 tablespoons of the crumb mixture firmly into the bottom of each liner.

4. Bake the crusts for 10 minutes, or until set and no longer wet-looking. Set aside to cool while preparing the filling.

5. In a large mixing bowl, beat cream cheese and sugar on high speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.

6. Add the egg and beat just until incorporated—do not overmix.

7. Add pumpkin puree and vanilla extract. Beat until smooth.

8. Divide the cheesecake filling evenly among the liners, filling them to the top.

9. Bake for 20–25 minutes, or until the tops and edges are set, centers jiggle slightly, and internal temperature reaches 150°F.

10. Cool cheesecakes at room temperature for 1 hour.

11. Cover and refrigerate for at least 4 hours or overnight before serving.

12. Garnish with whipped cream or your favorite topping before serving.

Servings and timing

Yield: 6 mini cheesecakes
Prep time: 20 minutes
Cook time: 30 minutes
Cool time: 5 hours
Total time: 5 hours 50 minutes

Variations

• Gingersnap Crust: Swap Oreo crumbs for gingersnap cookies to intensify fall flavors.

• Spiced Filling: Add ½ teaspoon of pumpkin pie spice or cinnamon for extra warmth.

• Maple Whipped Cream: Top with maple-sweetened whipped cream for a seasonal twist.

• Nutty Base: Mix in finely chopped pecans or walnuts into the crust for texture.

• Chocolate Drizzle: Add a drizzle of melted dark chocolate on top for extra richness.

• Mini Muffin Version: Make bite-sized cheesecakes using a mini muffin pan; reduce baking time accordingly.

Storage/Reheating

Store leftover mini cheesecakes in an airtight container in the refrigerator for 5–7 days. These are best enjoyed chilled, but can be left out at room temperature for 10–15 minutes before serving to slightly soften the texture.

For longer storage, freeze the cheesecakes (without whipped cream) for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese gives the best texture and flavor. Low-fat versions may result in a thinner, less creamy filling.

Can I make these ahead of time?

Yes, these are ideal make-ahead desserts. Prepare them the day before and chill overnight for best results.

Can I use a different crust?

Absolutely. Gingersnap, graham crackers, or digestive biscuits can all be used instead of Oreos.

What type of pumpkin should I use?

Use canned pumpkin puree—not pumpkin pie filling, which contains added sugar and spices.

How do I know when the cheesecakes are done?

The edges should be firm and the centers slightly jiggly. An internal temperature of 150°F indicates doneness.

Can I freeze mini pumpkin cheesecakes?

Yes, freeze them (ungarnished) in a single layer, then store in an airtight container. Thaw overnight in the fridge before serving.

What can I use instead of paper liners?

If not using liners, make sure to grease the muffin pan thoroughly with cooking spray or butter.

Can I double the recipe?

Yes, simply double the ingredients and use a second muffin pan or bake in two batches.

Can I add spice to the filling?

Yes, adding a touch of cinnamon or pumpkin pie spice is a great way to enhance the fall flavors.

Do I need a water bath for these?

No water bath is necessary. The small size of the cheesecakes helps them bake evenly without cracking.

Conclusion

Mini Pumpkin Cheesecakes are a charming, seasonal dessert that’s easy to make and impossible to resist. With their creamy filling, rich chocolate crust, and bite-sized portions, they’re perfect for entertaining or indulging in a little fall-flavored treat anytime. Whether you’re celebrating Halloween, Thanksgiving, or just craving something sweet, these mini delights deliver big flavor in every bite.