If you’re searching for a show-stopping dessert that tastes like autumn in every bite, look no further than these Mini Pumpkin Cheesecakes. With their creamy pumpkin-spiced filling, rich Oreo crust, and irresistible toppings, they deliver big bakery flavor in a charming, two-bite package. Perfect for holiday gatherings or a cozy night in, this recipe transforms simple ingredients into impressive little cheesecakes that everyone loves!

Mini Pumpkin Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to capture all the flavors of classic pumpkin cheesecake in muffin-sized portions. Each ingredient plays a special role in creating the perfect balance of silky texture, rich spice, and crunch.

Oreo Crumbs: Deep, chocolatey Oreos form a decadent base and balance the sweet creaminess above.
Unsalted Butter: Melted butter holds the crust together and adds a buttery richness to each bite.
Full Fat Cream Cheese: For the creamiest, most luxurious cheesecakes, use brick-style full fat cream cheese at room temperature.
Granulated Sugar: Sweetens the filling without overpowering the natural pumpkin flavor.
Vanilla Extract: Adds warmth and depth for a classic cheesecake taste.
Pumpkin Pie Spice: Brings all the familiar, cozy autumn flavors into the mix—and don’t skip it!
Pumpkin Puree: Make sure it’s 100% pure pumpkin for that authentic, earthy-sweet fall flavor and gorgeous color.
Large Eggs: These bind your filling and give it a perfectly smooth, luscious texture.
Pumpkin Whipped Cream: A fun finishing touch that boosts the pumpkin flavor while feeling light and airy.
Mini Oreos: For extra cuteness and crunch, plus a nod to the crust below.

How to Make Mini Pumpkin Cheesecakes

Step 1: Prep the Pan and Preheat the Oven

Start by heating your oven to 350º F, setting the stage for perfectly baked mini treats. Line a regular muffin pan with 12 paper liners—this keeps the cheesecakes neat, easy to remove, and looking beautifully professional.

Step 2: Make the Oreo Crust

In a mixing bowl, stir together your Oreo crumbs and melted butter until the mixture looks like damp sand and holds together when pressed. Spoon 1-2 tablespoons into each muffin liner, then use a measuring cup or flat tool to press the mixture down firmly, forming a compact layer. Bake just 5 minutes to set—you’ll notice the kitchen already smells amazing!

Step 3: Prepare the Cheesecake Filling

Beat the room-temperature cream cheese and sugar together until completely smooth and creamy (about 1 minute), leaving no lumps behind. Add the vanilla extract, pumpkin pie spice, and pumpkin puree, mixing until silky and well combined. Now, blend in the eggs one at a time, mixing just until incorporated to keep the filling light and fluffy.

Step 4: Fill and Bake

Divide the cheesecake mixture between your prepared muffin cups, aiming for a little over 2 tablespoons per liner—this ensures each Mini Pumpkin Cheesecake has the perfect height. Bake for 21-24 minutes until the centers are just slightly jiggly in the middle (they’ll finish setting as they cool).

Step 5: Cool and Chill

Let the cheesecakes cool completely at room temperature, then transfer the muffin pan to the fridge and chill for at least 4 hours. This chilling time is crucial for achieving that signature cheesecake texture! If you’re prepping ahead, loosely cover with plastic wrap before refrigerating overnight.

Step 6: Add the Finishing Touches

Right before serving, pipe or dollop pumpkin whipped cream on top of each cheesecake and crown with a mini Oreo for a picture-perfect finish. Voila—your Mini Pumpkin Cheesecakes are ready to delight!

How to Serve Mini Pumpkin Cheesecakes

Garnishes

A generous swirl of pumpkin whipped cream and a mini Oreo are the traditional finishing touches, but feel free to get creative. Try a sprinkle of cinnamon, a grating of nutmeg, or a drizzle of caramel sauce for extra fall flair. Each addition adds flavor, texture, and a little sparkle to your dessert tray.

Side Dishes

Pair your Mini Pumpkin Cheesecakes with a hot cup of coffee, spiced chai, or even hot apple cider for ultimate autumn vibes. For a dessert spread, serve with fresh fruit like sliced pears or grapes, or next to other seasonal favorites like pecan pie bars or apple tartlets.

Creative Ways to Present

Arrange your mini cheesecakes on a rustic wooden board or tiered dessert stand for a charming centerpiece. For parties, nestle each one into a festive cupcake wrapper or serve with tiny dessert forks. You can even personalize them with chocolate letters or edible glitter for special occasions!

Make Ahead and Storage

Storing Leftovers

Simply keep any leftover Mini Pumpkin Cheesecakes in an airtight container in the refrigerator. They stay perfectly creamy and delicious for up to five days, making them an excellent make-ahead treat for busy weeks or holiday prep.

Freezing

Yes, you can freeze these cheesecakes! Arrange cooled, undecorated cheesecakes on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. They’ll keep well for up to three months—just thaw in the fridge before adding whipped cream and serving.

Reheating

No need to reheat—these little beauties are best enjoyed cold or at room temperature! If you’ve frozen them, set out in the refrigerator the night before to gently thaw. Never microwave, as this can ruin the creamy texture.

FAQs

Can I use a different crust instead of Oreos?

Absolutely! Graham cracker, gingersnap, or even snickerdoodle cookie crumbs all work beautifully as a base. Just be sure to use 1 1/2 cups of crumbs no matter your choice for the best results.

How do I know when the cheesecakes are done baking?

The centers should look just barely set and jiggle slightly when you gently shake the pan. They’ll continue to set as they cool, so don’t worry if they seem a bit soft straight from the oven.

Can I make Mini Pumpkin Cheesecakes ahead of time?

Yes! In fact, these cheesecakes taste even better after chilling overnight. Prep them the day before your gathering and add the whipped cream right before serving for the freshest look and flavor.

Is it necessary to use full fat cream cheese?

For the creamiest and richest results, full fat cream cheese is best. Reduced fat or spreadable varieties can result in a thinner, less stable filling, so stick to brick-style full fat cream cheese for cheesecake success.

Can I make this recipe gluten free?

Definitely! Swap the Oreo cookies for a gluten free chocolate sandwich cookie, or use your favorite gluten free graham crackers for the crust. Ensure the rest of your ingredients (like pumpkin puree and vanilla) are certified gluten free, and you’re set!

Final Thoughts

If you’re already excited for pumpkin season—or just want a delicious, crowd-pleasing dessert—these Mini Pumpkin Cheesecakes are bound to become a favorite at your table. They’re easy, festive, and absolutely packed with fall flavor. I hope you give them a try and enjoy every last creamy, pumpkin-infused bite!