Pumpkin Pie Cheesecakes

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Getting ready for Bake Sale Saturday!  This is a wonderful dessert that can be a part of your Thanksgiving Day Dinner.  It’s actually pretty perfect, it’s delicious, make ahead and no-bake!


At this time of the year, you can usually find Pumpkin Pie Spice Oreo’s and I love using those for the crust.  If you can’t find them, I’m sure Golden Oreo’s would work just as well, so use what you have or can find

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Melt some butter and mix in your cookie crumbs and put them in little cups or mason jars and tamp them down, set aside.  Move onto the filling,  cream cheese, pumpkin puree, cheesecake pudding mix, sweetened condensed milk, cinnamon & Cool Whip.  Top with homemade whip cream, and your done!

Pumpkin Pie Cheesecakes

  • Servings: 9 to 10 cups or jars
  • Print

2 packages of pumpkin pie spice Oreo’s or 1 pgk. of Golden Oreo’s, crushed in a food processor or blender

4 TBSP of butter for PPS Oreo’s or 6 TBSP of butter for G. Oreo’s, melted

Mix together the butter and crushed cookie crumbs.  Line the bottom of cups or jars, tamp down and set aside.

1 8 oz. block of cream cheese, soften

1 15 oz. can of pumpkin puree

2 tsp. of cinnamon

1 4 serving package of cheesecake pudding mix

1 14 oz. can of sweetened condense milk

1 8 oz. container of Cool Whip

1/2 cup of Heavy Whipping Cream

2 TBSP. sugar

1 tsp. vanilla

In a large mixing bowl, whip cream cheese until light and fluffy. Add pumpkin puree, cinnamon, cheesecake pudding, mix well.  Add milk and mix until incorporated.  Fold in Cool Whip, refrigerate fill for an hour or so to set up.  In a cold bowl. whip cream until thick, add sugar and vanilla and whip until very thick.  Pipe filling into cups or jar and top with whipped cream.

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