Pumpkin Spice Oreo Mini Cheesecakes Fall in Every Bite

Irresistible Mini Pumpkin Oreo Cheesecakes Fall in Every Bite

By Marcus O’NeillSeptember 18, 2025

Table of Contents

Recipe Introduction

Quick Hook: Get Ready for Autumnal Bliss

Fancy something seriously scrummy for your next October Desserts get-together? Have you ever thought about combining the comforting flavours of pumpkin spice with the satisfying crunch of an Oreo? Well, get ready! These Irresistible Mini Pumpkin Oreo Cheesecakes are about to become your new favorite treat.

They're a perfect bite of fall.

Brief Overview: Little Bites of Autumn Heaven

These Mini Fall Cheesecakes are inspired by classic American Fall And Halloween Desserts , but with a cheeky twist. They're dead easy to make.

I'd say it's beginner friendly. Expect to spend about an hour and fifteen minutes, including chilling time. This recipe makes 12 delightfully petite cheesecakes.

Each one is like a tiny slice of autumnal joy.

Main Benefits: Goodness in Every Bite

Pumpkin is more than just a pretty face! It's packed with vitamin A, making these Mini Pumpkin Cheesecake Bites a slightly healthier indulgence.

These are spot-on for bake sales, Children Party Food , or just a cozy night in. What makes these so special? It's the combo of creamy, spiced cheesecake with that unmistakable Oreo crunch.

They're a right proper treat. If you need some Fun Cheesecake , then these are for you.

Let's Get Started with Ingredients

To make these Easy Pumpkin Dessert beauties, you'll need some Oreos, melted butter, cream cheese, sugar, pumpkin puree, eggs, sour cream, pumpkin pie spice, and vanilla extract.

Don't worry if you do not have sour cream, you can use the same amount of crème fraîche, or plain greek yogurt.

It's all stuff you can grab at your local shop. You can follow the Pumpkin Oreo Cheesecake Recipe closely.

Alright, let's talk about what you'll need to whip up these Irresistible Mini Pumpkin Oreo Cheesecakes . Trust me, they're the perfect fall and halloween desserts , plus they’re a total crowd pleaser, especially as children party food .

I remember one time I made a full size version. Honestly, it was gone in minutes! These mini fall cheesecakes are easier to handle though.

Gear Up: Ingredients & Equipment

No need to stress! The kit is super simple.

Main Ingredients

Oreo Crust : You'll need 24 Oreo cookies ( 240g/8.5 oz ). Regular or Double Stuf, your call! And 4 tablespoons ( 56g/2 oz ) of melted, unsalted butter to bind it all together.
Pumpkin Cheesecake Filling : 8 ounces ( 227g ) of softened cream cheese is vital. Don’t skip this bit! Cream cheese must be soft.
We are talking about fun cheesecake , right? Next: 1/2 cup ( 100g/3.5 oz ) of granulated sugar, 1/2 cup ( 120g/4 oz ) of pumpkin puree not pumpkin pie filling.
Also, 1 large egg (around 50g ). And 2 tablespoons ( 30g/1 oz ) of sour cream. Honestly, these mini pumpkin cheesecake bites are where it's at.

Seasoning Notes

For seasoning, you need 1 teaspoon of pumpkin pie spice! It’s what screams October Desserts . Plus 1/2 teaspoon of vanilla extract.

Feel free to sub the vanilla extract for almond, or even maple essence, for an extra layer of complexity. I made that substitution and it was incredible.

Equipment Needed

Essentials? A 12 -cup muffin tin. Trust me on this. Paper liners are optional but highly recommended. A food processor (or a zip bag and rolling pin).

Plus, an electric mixer (handheld works fine).

If you're after a Pumpkin Oreo Cheesecake Recipe for your Thanksgiving Cheesecake Recipe needs, here it is! A Easy Pumpkin Dessert such as Oreo Cheesecake Muffins is so easy.

You know, these nearly didn’t happen. I forgot to soften the cream cheese once, disaster!

Seriously, these Irresistible Mini Pumpkin Oreo Cheesecakes are little bites of heaven. So, get your kit and let's get baking!

Let's Bake Some Irresistible Mini Pumpkin Oreo Cheesecakes!

Honestly, when I think of October Desserts , these Mini Pumpkin Cheesecake Bites pop into my head. They're the perfect blend of Fall And Halloween Desserts fun and comforting flavors! I swear, every time I make them, they vanish in the blink of an eye.

I had a mate, right? He wasn't even a dessert person, and he smashed three of these once. Three! These little beauties are bound to be a winner for any crowd.

They're great Children Party Food or even just for a chill weekend treat. And don't even get me started about Thanksgiving Cheesecake Recipe , a great spin on the usual pumpkin pie.

Prep Like a Pro: Mise en Place

Right then, before you get your pinny on, let's get organised. First, soften that cream cheese. Seriously, leave it out for a good hour.

You want it proper soft to avoid lumps. Next, crush those Oreos. You can use a food processor, but honestly, a ziplock bag and a rolling pin work just as well.

Then, measure out all your ingredients. Having everything ready will make baking these Oreo Cheesecake Muffins so much smoother. A trick I learned from the bake off is to always have everything measured out before I start.

step-by-step to Deliciousness: Pumpkin Oreo Cheesecake Recipe

Ready to get baking? Follow these steps, and you will have some Fun Cheesecake , perfect Mini Fall Cheesecakes soon enough.

Blitz those Oreos in the food processor!
Mix the crumbs with 4 tablespoons of melted butter.
Press the mixture into the bottom of your muffin tin.
Beat 8 ounces of cream cheese and 1/2 cup of sugar until smooth.
Add the pumpkin puree, egg, sour cream, spice and vanilla. Mix well.
Spoon the filling over the Oreo crusts.
Bake at 350 degrees F (175 degrees C) for 20- 25 minutes .

Pro Baker Tips: Easy Pumpkin Dessert

Wanna take your Mini Pumpkin Cheesecake Bites to the next level? I learned this trick from a proper baker in London.

Always make sure that your cream cheese is at room temperature. It makes all the difference. Another tip? Don't overbake! A slight jiggle in the center is what you're after.

Oh, and if you're making these for a party and want to get ahead, you can bake them a day in advance and keep them in the fridge.

Honestly? These Irresistible Mini Pumpkin Oreo Cheesecakes are so easy, you'll be making them all autumn long. They are the best of all October Desserts .

Happy baking.

Recipe Notes for Irresistible Mini Pumpkin Oreo Cheesecakes

These Irresistible Mini Pumpkin Oreo Cheesecakes are proper tasty! They are also easier to make than you might think. It's like bringing the best of Fall And Halloween Desserts right to your kitchen.

Honestly, even if you're not a star baker, you can nail these. So, let's dive into some extra tips for making these beauties.

These make ideal October Desserts for a Children Party Food spread.

Serving Suggestions That'll Wow

Want to make these Mini Pumpkin Cheesecake Bites extra special? Think about presentation. A simple dusting of icing sugar looks gorgeous.

You could also add a dollop of whipped cream. Fancy a bit more pizzazz? Try drizzling with caramel sauce.

Pair these mini fall cheesecakes with a cup of hot chocolate, or even a spiced latte. They are perfect for a Thanksgiving Cheesecake Recipe .

A small glass of dessert wine would be nice for the adults!

Storage Tips for Maximum Freshness

Right, let's talk storage. You can keep these fun cheesecakes in the fridge for about 3-4 days. Just make sure they're in an airtight container. This will stop them from drying out.

Fancy making them ahead? You can freeze these little devils! Wrap them individually in cling film. Pop them into a freezer bag or container.

They’ll happily keep for up to 2 months. Thaw them in the fridge overnight before serving. To reheat, just leave it at room temperature for about 30 minutes.

Variations: Let's Get Creative!

Got dietary needs? No worries, we can tweak these Oreo Cheesecake Muffins ! For a gluten-free version, use gluten-free Oreo substitutes.

To make them dairy-free, use a dairy-free cream cheese alternative. Honestly, they’re still delicious!

Swap out the pumpkin for sweet potato puree, and a bit of maple syrup. This makes for a nice twist too. Think Easy Pumpkin Dessert .

Nutrition Basics: A Treat With Benefits

Okay, let's keep it real. These are a treat! Per cheesecake, you're looking at roughly 250 calories. They contain about 4g of protein, 16g of fat, 25g of carbohydrates, and 15g of sugar.

However, the pumpkin does add a dose of Vitamin A and fiber. A little bit of what you fancy does you good, right? You might be calling this fantastic dessert "Pumpkin Oreo Cheesecake Recipe".

So there you have it. A few simple tips to help you nail these Irresistible Mini Pumpkin Oreo Cheesecakes . Get baking and have fun. I know you'll create something amazing!.

Frequently Asked Questions

Can I make these Irresistible Mini Pumpkin Oreo Cheesecakes ahead of time?

Absolutely! In fact, these cheesecakes are even better when made a day ahead. After baking and cooling, store them in an airtight container in the refrigerator. This allows the flavors to meld together beautifully, much like a good cup of tea needs time to brew properly. They'll keep well for up to 3-4 days.

My mini cheesecakes cracked on top! What did I do wrong?

Cracking usually means they were overbaked, old bean! Next time, take them out of the oven when the edges are set but the center still has a slight jiggle. They will continue to firm up as they cool.

Also, try avoiding sudden temperature changes let them cool gradually in the oven with the door ajar, then move them to the fridge. Think of it like avoiding a draught you want a gentle transition.

I don't have pumpkin pie spice. Can I use something else in these Irresistible Mini Pumpkin Oreo Cheesecakes?

No worries, a substitution will be just the ticket! You can easily make your own pumpkin pie spice blend. Combine cinnamon, ginger, nutmeg, and a pinch of cloves. A good starting point is 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/8 teaspoon of nutmeg, and a tiny pinch of cloves, adjusting to your taste.

It's all about finding that comforting autumnal flavor.

Can I freeze these Pumpkin Spice Oreo Mini Cheesecakes?

Yes, freezing works a treat! Once the cheesecakes are completely cooled and chilled, wrap each one individually in plastic wrap, then place them in a freezer safe container or bag. They'll keep well in the freezer for up to 2 months. When ready to eat, thaw them in the refrigerator overnight.

They might lose a tiny bit of their original texture, but they'll still be scrumptious!

Are there any variations I can try with these Irresistible Mini Pumpkin Oreo Cheesecakes?

Oh, the possibilities are endless! For a festive twist, try adding a swirl of melted dark chocolate to the filling before baking. Gingerbread spice instead of pumpkin pie spice is also a lovely alternative, especially around Christmastime.

If you fancy a bit of crunch on top, sprinkle some chopped pecans or walnuts over the filling before baking. Get creative, it's your show!