Mini Pumpkin Cheesecakes with Oreo Crust

An easy Autumnal dessert with melt-in-your-mouth cheesy goodness hugging an Oreo crust that works for parties with its mini single-serving size. This recipe came from a little family chef challenge my Dad and I had with one another. He made a chocolate torte, I made Miniature Pumpkin Cheesecakes with Oreo Crust. Oreo cookies are available from Dunnes Stores as well as other places as listed in our previous post about locating American food across the pond. Here’s that recipe with my own special recipe card:

Mini Pumpkin Cheesecakes

500 grams (16 ounces) cream cheese, softened
1/2 cup white granulated sugar
1/2 cup “raw” natural sugar
9 Oreo cookies, separated carefully with cream filling set aside
1 teaspoon vanilla essence
250 grams (8 ounces) pumpkin purée or roast pumpkin pulp
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons plain white flour

1. Preheat oven to 325° F or 163° C.

2. Beat cream cheese with sugar until blended together then add Oreo cream filling, vanilla essence, pumpkin purée, eggs, cinnamon, nutmeg, and flour. Blending between each new ingredient.

3. Arrange silicone muffin/cupcake moulds on a baking sheet and place one of the separated Oreo cookie halves (outside side down) in each mould. Spoon the cheesecake mixture into the moulds over each cookie half.

4. Bake for 20-25 minutes. Chill before serving.


My Mini Pumpkin Cheesecake with Oreo Crust Recipe


  1. Aggie says:

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    • Mahmut says:

      She should of cemread the cream cheese and sugar first. It would of made the mix smoother in the long run. At the end she should of folded in the eggs, not mixed them in. I never use just pumpkin pie spice. I use all the individual ingredients as I have them in my spice rack anyways, so why add another bottle?

      • evinok says:

        Always nice to keep things natural and simple so the true flavors can shine through. But in a pinch, prepared spices and purees do make lighter work in the kitchen.

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