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- 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 For this No Bake Oreo Pumpkin Cheesecake Cups recipe, I use simple ingredients. First, I crush 12 Oreo cookies to create a delicious base. The crushed cookies mix with melted butter to form a crust. This crust gives the cups a rich chocolate flavor. Next, I use 8 ounces of softened cream cheese. This makes the filling creamy and smooth. I add 1 cup of pumpkin puree for that warm, autumn taste. To sweeten it, I mix in 1/2 cup of powdered sugar. Adding 1 teaspoon of vanilla extract brightens the flavor. I also use 1 teaspoon of pumpkin pie spice. This spice mix brings warmth and depth to the cheesecake. I finish the filling with 1 cup of whipped cream. This makes the mixture light and fluffy. For decoration, I sprinkle additional crushed Oreos on top. This adds a crunchy texture and a fun look to the cups. With these ingredients, you can make a treat that everyone will love. The mix of Oreo, pumpkin, and cream cheese creates a delightful dessert perfect for any occasion. Get ready to wow your family and friends! To start, crush 12 Oreo cookies into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin. Next, melt 4 tablespoons of unsalted butter. Combine the crushed Oreos and melted butter in a bowl. Mix until every crumb is coated in butter. This mixture will form a tasty crust. Take your serving cups and divide the Oreo mix evenly. Press the crumbs down firmly in each cup. This will create a solid base for your cheesecake. In a large bowl, add 8 oz of softened cream cheese. Beat it until it is smooth and creamy. This step is key for a great texture. Next, add 1 cup of pumpkin puree, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix everything until it is well combined and smooth. Gently fold in 1 cup of whipped cream. This makes the filling light and airy. Make sure there are no white streaks left. Your filling should look creamy and delicious! Spoon the pumpkin cheesecake filling over the Oreo crust in each cup. Fill them about three-quarters full. This allows room for toppings later. Once filled, place the cups in the refrigerator. Let them chill for at least 2-4 hours. This helps the cheesecake set properly. Before serving, sprinkle additional crushed Oreos on top for garnish. This adds a nice crunch. Enjoy your No Bake Oreo Pumpkin Cheesecake Cups! To get a smooth and creamy cheesecake, start with soft cream cheese. Microwave it for 10-15 seconds if needed. Mix it well before adding other ingredients. This helps avoid lumps. When you add the pumpkin puree and sugar, mix until it’s all smooth. Finally, fold in the whipped cream gently. This keeps the filling light and fluffy. Use clear cups for a fun look. This lets you see the layers, which is part of the charm. When pressing the Oreo crust into the cups, use a small glass or your fingers to pack it down firmly. This keeps the crust from crumbling when you serve it. For the filling, use a piping bag for a neat look. Just fill it with the cheesecake mixture and pipe it in. Add a dollop of whipped cream on top of each cup for a creamy touch. You can also sprinkle more crushed Oreos on top for crunch. A light dusting of pumpkin pie spice adds a warm flavor. For a fun twist, add chocolate shavings or a drizzle of caramel. These little touches make your dessert even more special. {{image_2}} You can change up the flavors in your No Bake Oreo Pumpkin Cheesecake Cups. Here are some tasty ideas: - Chocolate Mint: Swap out the Oreo cookies for mint chocolate cookies. The mint flavor adds a fresh twist. - Peanut Butter: Add a layer of peanut butter to the cream cheese mixture. This gives a rich, nutty taste. - Spiced Apple: Mix in some apple pie spice instead of pumpkin pie spice. It’s a fun fall flavor. - Maple Pecan: Use maple extract in your filling. Top it with crushed pecans for a crunchy bite. You can make these cups fit your diet easily. Here’s how: - Gluten-Free: Use gluten-free Oreo cookies or any gluten-free cookies for the crust. This keeps the dessert safe for those with gluten issues. - Dairy-Free: Replace cream cheese with a dairy-free cream cheese. Use coconut whipped cream instead of regular whipped cream. - Sugar-Free: Choose sugar-free cookies and use a sugar substitute in the filling. This makes it a better option for those watching their sugar intake. These cheesecake cups are great for many events. Here are some ideas for when to serve them: - Halloween Parties: They look festive with their orange color and crushed Oreo topping. Kids and adults will love them! - Thanksgiving: Offer these as a sweet treat after the big meal. They are easy to serve and fun to eat. - Summer Gatherings: Chill them well, and serve as a cool dessert. They are light and refreshing on warm days. - Date Night: Make a special dinner at home and finish with these cups. They add a nice touch to a romantic meal. To keep your No Bake Oreo Pumpkin Cheesecake Cups fresh, cover them tightly. Use plastic wrap or store them in an airtight container. This helps prevent them from drying out or picking up other flavors from your fridge. These cheesecake cups last for about 3 to 5 days in the refrigerator. After that, the texture may change, and they might not taste as good. Always check for any signs of spoilage before eating. You can freeze these cups for longer storage. Just make sure to wrap them well in plastic wrap and then in aluminum foil. This prevents freezer burn. They can last about 1 to 2 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Enjoy your treats without losing flavor! Yes, you can use other cookies. Graham crackers work well for a classic taste. You can also try chocolate cookies for a richer flavor. Just crush them and mix with melted butter. Press them firmly in your cups like you would with Oreos. This gives you a tasty base for your cheesecake. The cheesecake cups need to chill for at least 2-4 hours. This helps them set properly and enhances the flavors. If you can wait longer, let them chill overnight. This gives the layers time to blend, making each bite even better. Just keep them covered in the fridge until you're ready to serve. If you don’t have pumpkin puree, you can use sweet potato puree. It has a similar texture and flavor. Applesauce is another option, but it will change the taste. If you want a lighter flavor, try a mix of yogurt and pumpkin spice. This can give you a fun twist on your cheesecake cups. In this blog post, we explored a tasty pumpkin cheesecake recipe with an Oreo crust. We covered key ingredients, easy steps for making it, and tips for perfect texture. We also discussed fun flavor variations, storage tips, and common questions. Making this dessert is simple and enjoyable, perfect for any occasion. With these guides, you can impress anyone with your cheesecake cups. Dive in and share your delicious creations!

No Bake Oreo Pumpkin Cheesecake Cups

Indulge in the perfect fall dessert with these No Bake Oreo Pumpkin Cheesecake Cups! Made with creamy pumpkin filling and a crunchy Oreo crust, they’re a delightful treat that’s incredibly easy to whip up. Just mix, chill, and enjoy! Perfect for gatherings or satisfying your sweet tooth. Click through to explore this irresistible and simple recipe, and treat yourself to a cozy autumn dessert experience!
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Ingredients
  

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.

                  Prep Time: 20 minutes | Total Time: 2-4 hours (including chilling) | Servings: 6-8 cups