These delightful Mini Pumpkin Cheesecakes capture the essence of fall with their creamy pumpkin filling and crisp Oreo crust. Topped with a luscious caramel pecan drizzle (optional) and a hint of chocolate, they’re a hit at any gathering or perfect for a cozy evening. Their mini size makes them ideal for individual servings, delivering all the warm, spiced flavors of the season in every bite.
Mini Pumpkin Cheesecakes: A Fall Delight
I love making these Mini Pumpkin Cheesecakes because they’re the perfect fall treat! The creamy pumpkin filling is paired with a crisp Oreo crust, and I top them with a caramel pecan drizzle (optional) and a little chocolate for extra flavor. Their mini size makes them great for individual servings, so everyone gets a taste of those warm, spiced fall flavors in every bite!
What you’ll need to make Mini Pumpkin Cheesecakes
- Oreo Cookies (12): The crunchy base for each cheesecake.
- Cream Cheese (8 oz, softened): Creates a rich, creamy filling.
- Large Egg (1, room temperature): Helps bind the filling.
- Pumpkin Puree (3/4 cup): Provides moisture and flavor.
- Granulated Sugar (1/2 cup): Sweetens the filling.
- Vanilla Extract (1 tsp): Boosts the flavor.
- Pumpkin Pie Spice (1 tsp): Adds warm autumn spices.
- Salt (1/4 tsp): Balances sweetness.
- All-Purpose Flour (1 tbsp): Thickens the filling slightly.
- Caramel Sauce (1/2 cup, optional): For the topping.
- Chopped Pecans (3/4 cup, optional): Adds a crunchy texture.
- Hot Fudge (1/2 oz, optional): For a chocolate drizzle.
How to make Mini Pumpkin Cheesecakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners, placing one Oreo at the bottom of each.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth filling.
- Mix the Filling: In a bowl, beat the cream cheese until smooth. Add the egg, sugar, and pumpkin puree, mixing until creamy.
- Combine Ingredients: Stir in vanilla extract, pumpkin pie spice, salt, and flour until well incorporated.
- Fill the Muffin Cups: Spoon the mixture over the Oreos, filling each cup about 3/4 full.
- Bake for 22-25 minutes until the tops lose their gloss. A toothpick inserted in the center should come out clean.
- Cool and Chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Unwrap each cheesecake. If desired, mix caramel sauce and pecans, and drizzle with melted hot fudge.
- Storage: Keep in the refrigerator for up to 3 days or freeze (without toppings) for up to a month.
More Dessert
- Homemade Sour Strawberry Gummies
- Moose Farts
- No-Bake Peanut Butter Buckeye Bars
- Cinnamon Roll Sugar Cookies
Tips
- Serve chilled for the best texture and flavor.
- For an extra touch, dust with powdered sugar or add a sprinkle of sea salt on the topping.
- Allow cheesecakes to chill completely before serving for enhanced flavor.
Variations
- Swap Oreos for ginger snaps for a spicier crust.
- Top with whipped cream and cinnamon instead of caramel.
- Add chocolate chips to the filling for a chocolatey twist.
- Use a graham cracker crust for a classic option.
Mini Pumpkin Cheesecakes
These Mini Pumpkin Cheesecakes are the ultimate fall dessert, featuring a smooth pumpkin filling nestled in an Oreo crust, with an optional caramel pecan topping. They’re easy to whip up, making them a delightful addition to any holiday gathering or cozy night in.
Ingredients
Ingredients
- 12 Oreos: Base crust for each cheesecake.
- 8 oz Cream Cheese softened: Creates a rich texture.
- 1 Large Egg room temperature: Binds the filling.
- 3/4 cup Pumpkin Puree: Adds flavor and moisture.
- 1/2 cup Granulated Sugar: Sweetens the filling.
- 1 tsp Vanilla Extract: Enhances flavor.
- 1 tsp Pumpkin Pie Spice: Adds autumn spices.
- 1/4 tsp Salt: Balances sweetness.
- 1 tbsp All-Purpose Flour: Slightly thickens the filling.
- 1/2 cup Caramel Sauce optional: For topping.
- 3/4 cup Chopped Pecans optional: Adds crunch.
- 1/2 oz Hot Fudge optional: For chocolate drizzle.
Instructions
Instructions
- Preheat the Oven: Set to 350°F (175°C). Line a 12-cup muffin pan with liners and place one Oreo in each.
- Prepare Ingredients: Make sure all ingredients are at room temperature.
- Mix the Filling: In a mixing bowl, beat the cream cheese until smooth. Add the egg, sugar, and pumpkin puree, mixing until creamy.
- Combine: Add vanilla extract, pumpkin pie spice, salt, and flour. Mix until fully combined.
- Fill the Muffin Cups: Spoon the filling over the Oreos, filling each about 3/4 full.
- Bake: For 22-25 minutes until the tops lose their glossy appearance. A toothpick inserted should come out clean.
- Cool: Let the cheesecakes cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Serve: Unwrap each cheesecake. Mix caramel sauce and pecans, and drizzle with hot fudge if desired.
- Storage: Refrigerate for up to 3 days or freeze (without toppings) for up to a month.
