Mini Cookies ‘N Cream Pumpkin Cheesecakes
Mini Cookies ‘N Cream Pumpkin Cheesecakes are lightened up pumpkin cheesecakes with an Oreo cookie crust. Top them with whipped cream and crushed Oreos for the perfect fall treat!
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! It’s very exciting for me, not just because this is my first pumpkin recipe of the season, but because we’re celebrating something very special today.
It’s a virtual baby shower for Cheryl at 40 Aprons!
Cheryl’s little bundle of joy is due at the end of September, and I’m so excited for her! The nursery theme for her little boy is from the book “Sleep Like A Tiger”, so I decided to bake something with tiger colors. I thought pumpkin, Oreos, and whipped cream was the perfect way to pull that off. 🙂
I actually had this idea last fall, but never got around to doing it. Better late than never, and I’m glad I waited for this very special occasion.
If you haven’t visited Cheryl’s blog, she’s got healthy and indulgent recipes, not to mention a gigantic apron collection (hence the name). Check out her Blueberry Muffin Smoothie and Lazy Girl Couscous Tabbouleh for some healthy recipe inspiration!
Now let’s talk cheesecake. 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.
Happy virtual baby shower, Cheryl! I’m honored to be a part of this, and wish you and your family the best with your new baby boy! 🙂
Don’t forget to stop by and check out the other delicious recipes for Cheryl’s shower as well!
Baby Carrot and Apple Soup by Thistle Key Lane
Blueberry Lemon-Thyme Cornmeal Crisp by Vanilla and Bean
Caramelized Fig Upside Down Cake by Broma Bakery
Gluten-Free Pumpkin Pancakes by Jessica in the Kitchen
Healthier Oatmeal Chocolate Chip Lactation Cookies by Culinary Couture
Mini Lemon Blueberry Bundt Cakes by Bakerita
Mojito Fruit Salad by Simply Whisked
Portobello Panini Bites by Heavenly Home Cooking
- 8 ounce bag mini Oreos, minus 12 for garnish
- 4 tablespoons unsalted butter, melted
- pinch of salt
- 8 ounces ⅓ less fat neufchatel cream cheese, softened
- ¾ cup brown sugar, packed
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 tablespoon Greek yogurt or sour cream (full fat)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 2 tablespoons reserved Oreo cookie crumbs
- ¾ cup heavy whipping cream
- 2 tablespoons granulated sugar
- 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.
- 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 ¼" 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 cream in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar, and beat at medium high speed until stiff peaks form, careful not to over-beat. Place in a piping bag fitted with the tip of your choice (I used 1M), and pipe the whipped cream over the chilled cheesecake. Sprinkle with the remaining crushed Oreos and and garnish each with a mini Oreo cookie and enjoy!
Recipe by Flavor the Moments.