Oreo cookies make a great no-bake crust for cheesecakes and ice cream pies. The cream filling in the cookie sandwiches adds sweetness to the wafers and helps the crust hold together, even if it isn’t baked to set it like a traditional crumb crust. When it comes to mini desserts, however, there are times when you don’t even need to crumble up the Oreos for them to make a great crust. These Mini Pumpkin Spice Oreo Pumpkin Cheesecakes use whole Oreo cookies – the seasonal Pumpkin Spice Oreos, to be specific – as the crust for a pumpkin cheesecake, making delicious mini desserts that are idea for fall.
The cookies are used whole, so all you need to do is pop one into the base of each muffin cavity before adding your filling. The cookie holds up surprisingly well during baking, yielding a crisp crust that has a good pumpkin spice flavor. The filling is easy to make and can be mixed up in one bowl. I highly recommend whipping it up in a food processor or blender, though it can also be done with a hand mixer, because it will produce a very smooth filling. The cheesecake has a nice pumpkin flavor and a good, but not overwhelming, amount of spice to it. You can still taste the tang of the cream cheese even after adding all that pumpkin.
You can use paper liners to make these cheesecakes or simply grease the pan before adding your “crust” to each muffin cavity. I like the look of the unwrapped cheesecakes, but the wrapped cheesecakes travel a little bit better if you want to bring them to a party. The cheesecakes can be served at room temperature or refrigerated. These are the perfect snack size, so I don’t usually dress them up with whipped cream, but a dollop of lightly sweetened whipped cream on top is a nice addition if you want to give them a little something extra! The cheesecakes will keep for
Mini Pumpkin Spice Oreo Pumpkin Cheesecakes
12 Pumpkin Spice Oreo Cookies
8-oz cream cheese, room temperature
3/4 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1 large egg
Preheat oven to 350F. Line 12 muffin cups with paper liners or lightly grease.
In a large bowl, blender or food processor, beat together cream cheese, pumpkin, sugar, salt, spices, egg and vanilla extract until very smooth.
Place 1 Oreo in the bottom of each muffin cup. Top with approx. 1/4 cup cheesecake batter.
Bake for 16-19 minutes, until cheesecakes are set. Cool in pan.
Chill cheesecakes before serving for at least 2 hours.