Mini Pumpkin Cheesecakes – Cookin’ with Mima

These Mini Pumpkin Cheesecakes are a pure delight! Made with a 2 ingredient – Oreo cookie base and an easy cheesecake filling, these little beauties are crowned with a whipped cream pumpkin spice topping. Such an easy and delicious fall dessert!

Close up of mini pumpkin cheesecake with whipped cream topping.

Wow the crowd with these delicious and gorgeous Mini Pumpkin Cheesecakes! A dreamy pumpkin cheesecake filling is sandwiched between a chocolatey base and pumpkin cream topping – these are perfect for festive dinners, get togethers or just as a treat!

If you’re looking for other delicious desserts, why not also try my Easy Pumpkin Bread and my Chocolate Peanut Butter Cheesecake Bars!

Why you’ll love these Mini Pumpkin Cheesecakes

  • An Oreo base. This is cheesecake crust is made from crushed Oreos, lending a chocolatey balance to the pumpkin cheesecake filling.
  • A creamy cheesecake filling. Pumpkin spice really pops out in this dreamy cheesecake filling – delicious and perfect for fall.
  • Easy to make. Like really easy! The crust is only two ingredients, the filling is a breeze to whip up too, as is the topping. All round simple, all round delicious!

Ingredients you’ll need

  • The Filling – cream cheese, granulated sugar, vanilla, pumpkin spice, pumpkin puree, eggs
  • The Crust – oreo cookies, unsalted butter
  • Whipped Topping – heavy cream filling, pumpkin spice, confectioner sugar
Top down shot of ingredients for mini pumpkin cheesecakes.

How to make these Mini Pumpkin Cheesecakes

  • Make the filling – In the bowl of a stand mixer combine cream cheese and sugar, then add in the rest of your filling ingredients. Add in the eggs at the end, one at a time. Pour the mix into liners and bake for 15 mins. Allow to cool and set aside in the fridge.



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