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close up of Mini Cookies 'N Cream Pumpkin Cheesecakes

Mini Cookies 'N Cream Pumpkin Cheesecakes

Mini Cookies 'N Cream Pumpkin Cheesecakes are a creamy pumpkin cheesecake recipe with a fun Oreo cookie crust!

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For the crust:

  • 8 ounce bag mini Oreos minus 12 for garnish
  • 4 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

For the cheesecake:


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.


Serving: 1mini cheesecake, Calories: 275kcal, Carbohydrates: 25g, Protein: 3g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Cholesterol: 62mg, Sodium: 135mg, Fiber: 1g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!