Mini Cookies ‘N Cream Pumpkin Cheesecakes
Mini Cookies ‘N Cream Pumpkin Cheesecakes are a creamy pumpkin cheesecake recipe with a fun Oreo cookie crust!
Happy September! You know what September means don’t you? It means fall is on the radar, and for me, the green light for pumpkin recipes is on!
I thought pumpkin, Oreos and whipped cream was the perfect way to kick things off. 🙂
I actually had this idea last fall, but never got around to doing it. Better late than never!
I got right on these cheesecakes at the beginning of August, which felt strange being that I had all kinds of lovely summer produce around the house.
I made them for dessert for a family dinner, and my family wondered why I hadn’t made a fruit crisp or something?
They know me and they went with it. 🙂
I don’t think I need to say that these went over very well, and no person had just one. Yup — 6 people, and we were cleaned out.
I made them again just to make sure I was happy with them, or was that just an excuse to have more?
I think you probably know the answer to that. 🙂
We all know that pumpkin is delicious with chocolate, but when it’s combined with crisp, chocolatey Oreo cookies, it gets even better. And it’s cheesecake no less!
These are so fun, and are perfect for tiger-themed baby showers, Halloween parties, or any time you want a delicious fall treat that’s going to make people feel nostalgic about.
I know Oreos do that for me.
More cheesecake recipes you’ll love:
No bake cheesecake by Sally’s Baking Addiction
Mini Cookies 'N Cream Pumpkin Cheesecakes
For the crust:
- 8 ounce bag mini Oreos minus 12 for garnish
- 4 tablespoons unsalted butter melted
- 1/8 teaspoon salt
For the cheesecake:
- 8 ounces cream cheese softened
- 3/4 cup brown sugar packed
- 1/2 cup homemade pumpkin puree or store bought
- 1 large egg room temperature
- 1 tablespoon Greek yogurt or sour cream full fat
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon homemade pumpkin pie spice or store bought
- 1/4 teaspoon ground cinnamon
- 2 tablespoons reserved Oreo cookie crumbs
- Homemade whipped cream
Prepare the crust:
- Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
- Place the mini oreos in the bowl of a food processor and process until coarsely ground. Place 1 cup of the ground Oreos in a small bowl, reserving the rest for garnish. Add the melted butter and pinch of salt, and stir until the cookies are completely coated with the butter.
- Divide the cookie mixture equally in the prepared pan, pressing down with the back of a teaspoon to pack the crumbs in. Bake for 8-10 minutes. Cool on a wire rack.
Prepare the cheesecake filling:
- Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, Greek yogurt or sour cream, egg, vanilla, and spices, and beat until smooth and well combined. Stir in the crushed Oreos,
- Divide the filling evenly between the 12 cavities, leaving about 1/4" of space at the top. You will have a bit of filling leftover.
- Bake on the middle rack of the oven for about 15 minutes or until set but just a bit wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
- Cool 20 minutes on a wire rack, then push up through the hole in the bottom of each cheesecake and remove each one. Use a knife to loosen the sides if necessary -- I didn't have to. Remove the metal insert if they're easy to remove at this point, and cool completely in the refrigerator for a minimum of 2 hours or overnight.
- Place the whipped cream n a piping bag fitted with the tip of your choice (I used 1M), and pipe over the chilled cheesecake.
- Sprinkle with the remaining crushed Oreos and and garnish each with a mini Oreo cookie and enjoy!
- The Oreo cookies will soften when refrigerated, so it's best to garnish the cheesecakes right before serving.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.