Description
A delicious and easy-to-make dessert featuring creamy pumpkin cheesecake layered over an Oreo crust, perfect for fall celebrations.
Ingredients
Scale
- 12 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream (store-bought or homemade)
- Additional crushed Oreos for topping
Instructions
- In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
- Divide the Oreo mixture evenly among serving cups, pressing the crumbs down firmly to form a base layer.
- In another large bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix until fully incorporated and smooth.
- Gently fold in the whipped cream until no white streaks remain, creating a light and airy filling.
- Spoon the pumpkin cheesecake mixture over the Oreo crust in each cup, filling them about three-quarters full.
- Refrigerate the cups for at least 2-4 hours to allow them to set.
- Before serving, top each cheesecake cup with additional crushed Oreos for garnish.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Let the cheesecake cups chill longer for a firmer texture if desired.
- Feel free to adjust the pumpkin pie spice according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg