Mini Pumpkin Cheesecake with Oreo Crust

Mini Pumpkin Cheesecake with Oreo Crust

Serves: 6 Mini Cheesecakes
Cooking Time: 20 Minutes
Mini Pumpkin Cheesecake with Oreo Crust


  • 3/4 cups Oreo crumbs
  • 2 tbsp unsalted melted butter
  • 1-2 tbsp of milk
  • 6 oz full fat cream cheese
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • Some whipped cream with some cinnamon for topping
  • Crushed Oreos for decoration


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  1. Line a regular sized muffin pan with 6 paper muffin liners.
  2. In a mixing bowl, combine the Oreo crumbs, melted butter and some milk until it resembles coarse sand.
  3. 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.
  4. In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
  5. Beat in the sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth. Beat in the egg.
  6. Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  7. Preheat the oven to 350º F. Bake for 15-25 minutes or until the center of the cheesecake is only slightly jiggly.
  8. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving.
  9. Top with some whipped cream sprinkled with cinnamon and crushed Oreos.