Hello friends! Today we are making these super easy and fun Chocolate Pumpkin Mini Cheesecakes.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk. But all opinions are my own.
I made these Chocolate Pumpkin Mini Cheesecakes to celebrate upcoming Halloween! Which is why I made those cute little spiders to decorate the cheesecakes.
You can watch a video of how I made these Chocolate Pumpkin Mini Cheesecakes here on this page, or on my YouTube channel. I also show you how to make the cute spiders out of fondant.
I figured this would be a great Halloween cheesecake idea. The fondant spiders are super easy to make, and so are the Chocolate Pumpkin Mini Cheesecakes.
For the crust, I used a simple Oreo crust, straight forward. Oreo crumbs mixed with melted butter, pressed onto the bottom of a cupcake pan lined with cupcake papers. I chose to bake my crust, it helps the crust firm up and not be so crumbly, but you could just place it in the freezer if you don’t want to bake it.
Once the crust is made, baked, and cooled down, you can make the cheesecake.
First, we beat the cream cheese until very creamy. It’s important that the cream cheese is at room temperature.
Then we add dissolved gelatin, and Eagle Brand® Sweetened Condensed Milk.
And cream until incorporated.
Next step would be to divide the batter between two different bowls.
To one bowl, add melted chocolate. And to the other, add pumpkin puree, and pumpkin spice.
Mix both batters until incorporated.
And now it’s time to assemble the cheesecakes.
Pour a spoonful of the pumpkin cheesecake batter on the bottom of the pan. Then top it off with a spoonful of the chocolate batter.
Use a spoon or a toothpick to swirl the batter around gently.
Place it in the fridge and let it set overnight.
You can make this recipe in silicone pans, and then you will have to place the pan in the freezer for a few hours before removing the cheesecakes from the molds, but they should pop out easily.
Tips on how to make the Chocolate Pumpkin Mini Cheesecakes
- Make sure the cream cheese is softened.
- If not baking the crust, it’s best to place the cheesecakes in the freezer.
- Use whatever kind of chocolate you prefer, I like to use semi-sweet or dark.
- If you don’t have pumpkin spice, use a combination of cinnamon, nutmeg, ginger, allspice, and cloves. You can leave any of the spices out, and use whatever combination you would prefer, but I recommend keeping a higher ratio of cinnamon, and adding less of the remaining spices.
- In place of the gelatin, you could use 4 tablespoons of lemon juice, but the cheesecake won’t firm up as well. It will firm up and it will be creamy, but as firm. I also recommend freezing before removing from the pan if using lemon instead.
- You can use a silicone pan, and in that case, you won’t need the cupcake liners. But make sure to insert the pan in the freezer for a few hours to help remove the cheesecakes from the pan. They should pop right out.
And if you have been following my blog for a while, you know that my favorite sweetened condensed milk brand in the whole world is Eagle Brand®. The consistency of their sweetened condensed milk is the best, also the flavor, and the color! You can definitely tell the difference from other brands!
It’s very important to me to use high quality ingredients in my kitchen, as I am sure it is to you! As a sweetened condensed milk lover, my go-to is always Eagle Brand®.
Here are just a few of my sweetened condensed milk recipes, and like I said, I have a lot of them since I am a huge fan!
- Matcha Pie
- No-bake Chocolate Cheesecake Pie
- No-Bake Blueberry Cheesecake
- Apple Dulce de Leche Cheesecake
- Nutella Brigadeiros
- Churros Truffles
- Pumpkin Chocoflan
- Chocolate Flan
- Flan Cake
- Cookie Dough Fudge
- Coconut Fudge
- Brigadeiro Recipe
To name a few!
I hope you enjoyed today’s recipe for these delightful Chocolate Pumpkin Mini Cheesecakes! Because I had the best time making them, and the spiders too!
If you make them, tag me on instagram, I love seeing your creations. Also please leave a comment below!
Thank you for reading!
Chocolate Pumpkin Mini Cheesecakes
- 4 tbsp butter melted 56 grams, 1.98 oz
- 2 1/2 cups oreo crumbs 250 grams, 8.8 oz
Chocolate Pumpkin Cheesecakes
- 1 cup chopped chocolate or chocolate chips (170 grams, 6 oz)
- 2 1/2 teaspoons of gelatin powder 7 grams, 0.25 oz
- 2 tbsp cold water
- 2 tbsp hot water
- 2 8 oz. cream cheese softened (453 grams)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
- 3/4 cup pumpkin puree
- 2 tsp pumpkin spice
- Pre-heat the oven to 350ºF.
- Mix the Oreo crumbs and melted butter in a bowl. It helps if the Oreo crumbs are very fine.
- Divide the mixture between 20 cupcake tins lined with a cupcake paper, and then press it tightly with your fingers on the bottom.
- Bake the crust for 10 minutes in the pre-heated oven.
- Remove and let it cool down before putting the filling in.
Chocolate Pumpkin Cheesecakes
- Place the chocolate in a microwave-safe bowl, microwave it for 15 second intervals, stirring in between, until melted.
- Set it aside to cool slightly, for at least 15 minutes while you put the other ingredients together.
- Sprinkle the gelatin over the cold water, mix and let it sit for 5 minutes to hydrate.
- Pour the hot water over the gelatin and stir until melted completely.
- Sit aside.
- Beat the cream cheese for 4 minutes, until creamy and fluffy.
- Add the Eagle Brand® Sweetened Condensed Milk and the dissolved gelatin to the bowl. Cream until combined. Scrape the bowl to incorporate.
- Divide the batter between two bowls.
- Add the melted chocolate to one of the bowls, cream until incorporated.
- To the other bowl add the pumpkin puree and the pumpkin spice. Mix until smooth.
- Pour one spoonful of pumpkin batter on top of the crust of each cupcake tin. Top with a spoonful of chocolate batter. You can top it off with more pumpkin batter if you need more to fill it up to the top.
- Use a toothpick or a knife to swirl the batter gently.
- Place the cupcake pan in the fridge overnight.
- Top with whipped cream and Oreo crumbs if desired.
- Store the cheesecakes in the fridge for up to 5 days, or in the freezer for up to 1 month.
Chocolate- I like to use dark or semi-sweet chocolate. Use whatever chocolate you prefer.
Silicone pan- You can also use a silicone cupcake pan to assemble the cheesecakes. In that case you won’t need a cupcake wrapper on the bottom, however, I recommend placing the pan in the freezer for a few hours before removing the cheesecakes.
Pumpkin spice- If you don’t have or can’t find pumpkin spice, you can use a combination of cinnamon, nutmeg, ginger, allspice, and cloves. You can customize it to your liking, and add as much and as little of the spices mentioned, or leave some out.
Gelatin- In place of the gelatin, you can use 4 tbsp of lemon juice, but have in mind that the cheesecake won’t be as firm. I recommend freezing the cheesecakes before removing from the pan if using lemon instead of gelatin.