Description
Mini Pumpkin Cheesecakes with Oreo Crust are the perfect fall dessert, combining creamy spiced pumpkin cheesecake with a rich chocolate cookie base. These individual cheesecakes are baked in a muffin tin, making them easy to serve and ideal for parties, holidays, or when you just want a perfectly portioned treat. The contrast between the smooth pumpkin filling and the crunchy Oreo crust adds a delicious twist to traditional cheesecake.
Ingredients
18 Oreo cookies
3 tbsp melted butter
225g cream cheese, softened
½ cup granulated sugar
½ cup pumpkin puree
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 egg
Whipped cream for topping (optional)
Instructions
1 Preheat the oven to 160°C and line a 12-cup muffin tin with paper liners.
2 Crush the Oreo cookies into fine crumbs using a food processor or by hand. Combine with melted butter until the mixture resembles wet sand.
3 Divide the Oreo mixture evenly among the muffin cups and press down firmly to form a crust layer. Bake for 5 minutes, then remove from the oven and let cool slightly.
4 In a large bowl, beat the cream cheese until smooth. Add the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until well combined and creamy.
5 Add the egg and beat just until incorporated, being careful not to overmix.
6 Spoon the pumpkin cheesecake mixture over the crusts, filling each liner nearly to the top.
7 Bake for 18 to 22 minutes or until the centers are set and only slightly jiggly. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8 Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream if desired.
Notes
Make sure the cream cheese is fully softened to avoid lumps in the batter. Do not overbake, as the cheesecakes will firm up more as they chill. These mini cheesecakes can be made a day ahead and stored in the fridge, making them perfect for entertaining. For an extra festive touch, sprinkle cinnamon or crushed Oreos over the whipped cream.