Go Back
To make No-Bake Oreo Pumpkin Cheesecake Cups, gather these key items: - 10 Oreo cookies, crushed - 2 tablespoons unsalted butter, melted - 1 cup cream cheese, softened - 1 cup pumpkin puree - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup heavy whipping cream - Extra Oreo cookies and whipped cream for topping These ingredients create a rich and creamy dessert. The Oreo cookies add crunch, while the pumpkin gives a warm flavor. You can switch some ingredients if needed: - Use gluten-free cookies instead of Oreos for a gluten-free option. - Replace cream cheese with Greek yogurt for a lighter version. - Swap pumpkin puree with sweet potato puree for a twist on flavor. - Use maple syrup in place of powdered sugar for a natural sweetener. These substitutions keep the taste great while fitting your diet. Adding toppings can make your cheesecake cups even better. Here are some fun options: - Drizzle with chocolate sauce for a sweet touch. - Sprinkle extra crushed Oreos for more texture. - Add chopped nuts like pecans or walnuts for crunch. - Top with caramel sauce for extra sweetness. Feel free to mix and match toppings to suit your taste! To make the crust, you need to crush the Oreo cookies. Place 10 Oreo cookies in a bag and use a rolling pin or your hands to crush them. You want fine crumbs. Next, mix the crushed cookies with 2 tablespoons of melted butter in a medium bowl. Stir until the crumbs are fully coated. This mix forms a tasty base for our cups. Now, take four serving cups or jars. Divide the cookie mix evenly among them. Press the mixture down firmly in each cup. This step helps to create a solid crust that holds up. Set these aside while you make the filling. For the filling, start with 1 cup of softened cream cheese in a large bowl. Beat it with a mixer until it’s smooth and creamy. Then, add 1 cup of pumpkin puree, ¾ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix everything together until it’s creamy and well blended. In another bowl, whip 1 cup of heavy cream until soft peaks form. This is key for a light texture. Now gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate the whipped cream. Stop mixing when no white streaks remain. Now it’s time to assemble the cups. Spoon the pumpkin cheesecake filling over the crust in each cup. Fill them generously, leaving a little space at the top. This step is where you see the beautiful layers. After filling the cups, place them in the fridge. Let them chill for at least 2 hours. This time helps the cheesecake set properly. Before serving, add a dollop of whipped cream on top of each cup. For extra flair, sprinkle crushed Oreo cookies over the whipped cream. Enjoy this delightful treat! To make whipped cream, start with cold heavy cream. Pour it into a chilled bowl. Beat the cream with a mixer until soft peaks form. This takes about 2-3 minutes. Add a little sugar for sweetness. For extra flavor, add a splash of vanilla. This will enhance your cheesecake cups. Use your whipped cream right away for the best texture. Setting the cheesecake cups is key for the best results. After assembling, cover the cups with plastic wrap. Place them in the fridge for at least 2 hours. This helps the filling firm up nicely. If you’re in a hurry, you can chill them for about 30 minutes in the freezer. Just don’t forget to check on them. You want them set but not frozen. Presentation adds a special touch to your dessert. Use clear cups to show off the layers. This makes them look appealing. Top each cup with a swirl of whipped cream. Crushed Oreo cookies on top add a nice crunch. For an extra flair, drizzle chocolate sauce over the whipped cream. You can also add a sprinkle of pumpkin pie spice for color and flavor. Your guests will love how they look and taste! {{image_2}} You can change the flavor of your no-bake cheesecake cups. Try using different cookies for the crust. Instead of Oreos, use graham crackers or chocolate wafer cookies. For the filling, swap pumpkin puree for chocolate or strawberry puree. You can even add peanut butter for a nutty twist. Just adjust the spices to match your new flavor. This way, you can enjoy many tasty options with the same easy recipe. If you want a lighter version, swap some ingredients. Use low-fat cream cheese instead of regular cream cheese. You can also replace heavy cream with Greek yogurt. This change keeps it creamy while lowering the fat. For sweetness, try honey or maple syrup instead of powdered sugar. These swaps make your dessert healthier but still delicious. You can enjoy a guilt-free treat without losing the fun of cheesecake. Serving your cheesecake cups can be fun and unique. Try layering different flavors in one cup. For example, make a layer of chocolate and a layer of pumpkin. Add colorful sprinkles or fresh fruit on top for a bright touch. You can also serve them in mason jars for a rustic look. If you want to impress guests, drizzle chocolate sauce or caramel on top before serving. These creative ideas make your no-bake cheesecake cups stand out at any gathering. To store leftover cheesecake cups, first cover them with plastic wrap or a lid. This keeps them fresh and prevents drying out. Place the cups in the fridge. They will stay tasty for about three days. Avoid stacking them, as this can ruin the layers. If you want to freeze the cheesecake cups, do it before topping them. Wrap each cup tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to two months in the freezer. When ready to enjoy, thaw them in the fridge overnight. These cheesecake cups taste best fresh, but they can last. In the fridge, expect them to stay good for about three days. If frozen, use them within two months for the best flavor. Be sure to check for any signs of spoilage before serving. Yes, you can! While Oreo cookies give a rich taste, other cookies work too. Try chocolate wafers, graham crackers, or even shortbread. Each cookie brings its own flavor. Just crush them to a fine crumb and mix with melted butter. This way, you can make the crust your own. These cheesecake cups need at least 2 hours to set. This time helps the flavors meld and firm up. If you can wait, letting them sit longer is even better. The texture becomes creamier and more delicious after chilling. Just cover them well in the fridge. Absolutely! You can make these cups up to two days ahead of time. Just prepare them and keep them in the fridge. This makes them a great option for parties or special events. Just add the whipped cream and Oreo topping right before serving for the best look and taste. This blog post covered all the key steps for making no-bake cheesecake cups. We explored essential ingredients, substitutions, and optional toppings. I shared easy-to-follow instructions for the crust and filling. You also learned tips for perfect whipped cream and creative presentation ideas. We discussed variations and storage info to keep your cheesecake fresh. Now, you can enjoy these delightful treats anytime. Try mixing flavors or using different toppings. Your no-bake cheesecake cups will surely impress friends and family. Happy baking!

No-Bake Oreo Pumpkin Cheesecake Cups

Delicious and easy no-bake cheesecake cups with a pumpkin twist and Oreo crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 10 pieces Oreo cookies, crushed
  • 2 tablespoons unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1 cup pumpkin puree
  • 3 quarters cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup heavy whipping cream
  • extra pieces Oreo cookies for topping
  • extra amount whipped cream for topping

Instructions
 

  • In a medium bowl, mix the crushed Oreo cookies with melted butter until well combined.
  • Divide the cookie mixture evenly among four serving cups or jars, pressing it down to form a crust layer.
  • In a large mixing 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 combined and creamy.
  • In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the pumpkin mixture until no white streaks remain.
  • Spoon the pumpkin cheesecake mixture over the Oreo crusts in each cup, filling them generously.
  • Refrigerate the cheesecake cups for at least 2 hours to set.
  • Before serving, top each cup with whipped cream and crushed Oreo cookies for garnish.

Notes

Serve in clear cups to showcase the layered ingredients, and drizzle some chocolate sauce on top for extra flair!
Keyword cheesecake, no bake, Oreo, pumpkin