Description
Mini Pumpkin Cheesecakes with an Oreo crust are a creamy and festive fall dessert, perfect for Halloween or a small Thanksgiving celebration. Baked in a muffin pan, these individual cheesecakes are rich, smooth, and topped with your choice of whipped cream.
Ingredients
- 1 cup chocolate sandwich cookie crumbs (such as Oreo)
- 2 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie mix)
- 1/2 teaspoon vanilla extract
- 1 recipe Homemade Whipped Cream, Cream Cheese Whipped Cream, or Maple Whipped Cream (for topping)
Instructions
- Preheat oven to 325°F. Line a muffin pan with 6 paper liners or grease with cooking spray if not using liners.
- In a small bowl, mix together cookie crumbs and melted butter until moistened.
- Press about 2 tablespoons of the crumb mixture into the bottom of each liner. Bake for 10 minutes or until set. Let cool.
- In a large mixing bowl, beat cream cheese and sugar on high speed until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.
- Add the egg and beat for 1 minute until smooth. Do not overbeat.
- Beat in the pumpkin puree and vanilla extract until combined.
- Divide the filling evenly among the liners, filling them to the top.
- Bake for 20–25 minutes until the edges are firm, the center jiggles slightly, and internal temp reaches 150°F.
- Cool at room temperature for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
- Top with whipped cream before serving. Store leftovers in an airtight container in the refrigerator for up to 5–7 days.
Notes
- Use full-fat cream cheese for the best texture; avoid fat-free substitutes.
- Do not overmix the filling once the egg is added to avoid cracking.
- You can use store-bought whipped cream, but homemade options add extra flavor.
- These mini cheesecakes are ideal for Halloween, Thanksgiving, or fall-themed gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 17g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
