Pumpkin Cookie Cheesecake Minis

Pumpkin. Oreo. Cheesecake. Need I say more? (Editors note: yes, she does.) Allow me to elaborate… These are the perfect fall and winter dessert, whether you need something to bring to a gathering, or just want to treat yo’self. Plus, as someone with a gluten-free diet, these are super simple to make GF—just substitute your favorite gluten-free chocolate sandwich cookies and all-purpose flour—and nobody will be able to tell the difference!




  • Preparation Time: 00:35
  • Cook Time: 00:24
  • Cuisine: American
  • Servings: 18


  • 2 (8 ounce) packages of cream cheese, softened
  • 1/2 cup sugar
  • 2 Tablespoons of sour cream
  • 1 cup of canned pumpkin
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 2 Tablespoons of flour
  • 2 eggs
  • 1 teaspoon of vanilla
  • 20 chocolate sandwich cookies
  • Whipped topping


  • 1Preheat oven to 350 degrees.
  • 2Beat the cream cheese and sugar until fluffy.
  • 3Add sour cream, pumpkin, nutmeg, cinnamon and flour and beat until smooth.
  • 4Add the eggs and vanilla. Beat until mixed.
  • 5Place half of a chocolate sandwich cookie, frosting side up, in the bottom of each cupcake liner, and top with batter.
  • 6Place the other half of the cookie on top of the batter, frosting side down.
  • 7Bake for 24 minutes.
  • 8Let cool for 15 minutes, then remove and place on wire rack to finish cooling.
  • 9Keep refrigerated.
  • 10Crush the remaining two cookies. Top cheesecakes with whipped topping and cookie crumbs.