Mini Pumpkin Cheesecake

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Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, these Mini Pumpkin Cheesecakes are the perfect Halloween inspired treat! Based on my classic Mini Cheesecakes, these are so great for Fall and spooky season.

Perfect for Halloween!

This recipe is not only just adorable but really easy to make! If you are short on time but need to make something for your kids’ Halloween parties at school or bring something to work, these Mini Pumpkin Cheesecakes would be a good option! So, get your Halloween baking groove on and whip some of these babies up! You’ll be glad you did! 🙂

Looking for more Halloween Recipes? Here are a couple: Mummy Dogs, Halloween Boo-Cuterie Board, Spider Halloween Cookies, Halloween Oreo Frozen Hot Chocolate, Monster Munch (Halloween Snack Mix), Monster Blood and Guts (Raspberry Cinnamon Roll Monkey Bread), and Halloween Oreo White Chocolate Brownie Loaf.

How to Make Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes are made up of three simple parts, the Oreo bottom, the pumpkin cheesecake, and the chocolate spiderweb top! For full recipe details, including measurements and baking time, see the recipe card down below. Here is what you can expect when making this recipe:

A Note About Cream Cheese:  

When making any cheesecake, I always use Philadelphia Cream Cheese! That brand just has something about it that makes for the perfect cheesecakes. Be sure to leave it out for a couple of hours to soften.

Preheat + Prep

Preheat the oven and line a muffin tin with cupcake paper liner. Drop an Oreo in the bottom of each liner.

Make Cheesecake Batter + Bake

In large bowl, whip cream cheese and sugar together until smooth.

Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined.

Scrape sides of bowl and whip mixture until completely smooth.

Spoon mixture evenly over Oreos. Bake until cheesecakes have set. Remove from oven to cool.

Allow to Cool

Transfer warm cheesecakes out of tin and finish cooling on cooling racks. Gently remove paper wrappers.

Decorate the Cupcakes

I did a fun spiderweb design on the top with melted chocolate but that is optional. See below on how I made the design. If you opt out of the spiderweb design, consider topping these with homemade whipped cream.

Keep them in the fridge until you are ready to serve!  Told you it was easy!

How to Make the Chocolate Spiderweb Design

This fancy design is actually quite easy to achieve! But if you are still worried about it, I’ve got step-by-step instructions down below 🙂

1. Once the cheesecakes are completely cooled remove from the muffin tins and the paper liners.
2. Microwave chocolate chips and vegetable oil until smooth and completely melted.
3. Spoon melted chocolate into a piping bag with a small round tip or into a plastic baggy with one of the bottom corners snipped off.
4. Pipe in a spiral on top of cheesecakes. Drag the end of a toothpick through the chocolate (from the center to the edges) to create a spiderweb look.
5. Repeat with remaining cheesecakes. Refrigerate until ready to serve.

Storage + Make Ahead Directions

Since we have cream cheese in these, they need to be stored in the fridge. Store in an airtight container large enough to not disturb the spiderweb design. These will stay fresh for 1-2 days.

Make Ahead – These are great to make ahead. I would suggest making the mini cheesecakes, allow them to cool completely and then store in the fridge until ready to add the spiderweb design or frosting, etc.

More Mini Cheesecake Recipes to Try!

• Mini Chocolate Peppermint Cheesecakes
• Red Velvet Cheesecakes
• Mini Turtle Cheesecakes
• Cookie Dough Cheesecakes
• Mini Tie Dye Cheesecakes

Make Halloween extra special this year by making these Mini Pumpkin Cheesecakes for your kids!

The printable recipe card is below. Happy Halloween, friends! 🙂