Oreo Cheesecake Pumpkins

If you love the nostalgic combination of chocolate cookies and creamy cheesecake, these Oreo Cheesecake Pumpkins are about to become your new favorite fall treat! They’re rich, creamy, chocolatey, perfectly festive, and made with wholesome ingredients you can feel good about. They are such a fun treat to make especially for spooky season!

This recipe is completely gluten-free, dairy-free, and refined-sugar-free, making it a delicious option for anyone looking for a healthier twist on a classic dessert. Instead of traditional cheesecake ingredients, these little pumpkin-shaped treats use nourishing, simple swaps to create that same indulgent flavor and creamy texture.

They’re the perfect dessert for Halloween parties, cozy fall gatherings, or whenever you’re craving something sweet and chocolatey. And the best part? No one will guess they’re made with healthier ingredients!

Why you will love this recipe

• Perfectly festive — These adorable pumpkin-shaped Oreo cheesecakes are made for fall, Halloween, and Thanksgiving gatherings.
• Made with wholesome ingredients — This recipe uses nourishing ingredients for a treat that feels a little more balanced.
• Great for entertaining — They’re cute, individual treats that are perfect for parties and gatherings.
• There are no artificial dyes because these pumpkin bites are colored naturally with black cocoa powder.
• Rich and chocolatey — You get that classic Oreo-inspired flavor in every creamy, decadent bite.
• Fun to make — The pumpkin shape makes this recipe especially fun to prepare with kids or for a festive baking day.
• Refined-sugar-free — Naturally sweetened with better-for-you alternatives instead of traditional refined sugar.

Ingredients you will need

Raw Cashew Butter – Using a creamy nut butter for the base of these bites makes them so chewy and delicious! I highly recommend using a raw cashew butter but you could also use almond butter or sunflower seed butter.

Black Cocoa Powder – This is the secret ingredient for making the pumpkin bites black naturally. Black cocoa is cocoa powder that has been heavily Dutched(treated an alkaline solution) that it has turned black. It also gives these bites an Oreo cookie like flavor.

Pumpkin Puree – This adds moisture for the texture of these bites and also is a great way to add more nutrients.

Chocolate Protein Powder – I like to add some protein to my treats to make them a little more balanced. You can substitute the protein powder with almond or cassava flour.

Dairy Free Cream Cheese – Creamy, smooth, and tangy, dairy-free cream cheese gives these cheesecake pumpkins their rich cheesecake flavor and luscious texture without using traditional dairy.

Powdered Monk Fruit – A naturally derived, refined-sugar-free sweetener that adds the perfect touch of sweetness while keeping the cheesecake filling smooth and creamy. Powdered monk fruit blends easily into the mixture without a gritty texture.

Coconut Flour – This helps absorb some of the moisture and fats from the nut butter and pumpkin puree. You will want to sift the coconut flour so there’s no clumps.

Maple Syrup – This is my preferred sweetener for these pumpkin bites. You could also use honey instead.

Vanilla Extract – This adds a nice flavor note to the pumpkin bites.

Granulated Monk Fruit – We will roll the pumpkin bites in granulated monk fruit to give them a sparkly look. This is optional but makes them look so pretty! You could use regular sugar instead.

Chocolate Chips – We will top each pumpkin bite with a chocolate chip to make the stem part.

How to make the Oreo cheesecake pumpkins

Prepare the Cheesecake Filling

First, In a bowl, mix together the cream cheese, powdered monk fruit, and 1 teaspoon vanilla extract until smooth and creamy. Then pipe the cheesecake mixture into 24 small half-circle silicone molds. Freeze for about 1 hour, or until firm.

Make the “Oreo” Cookie Dough

Meanwhile, prepare the cookie dough. In a separate bowl, combine the cashew butter, black cocoa powder, pumpkin, protein powder, coconut flour, maple syrup, and remaining 1 teaspoon vanilla extract. Mix until all the ingredients are well combined and a thick cookie dough consistency forms. Then, divide the cookie dough into 12 equal portions.

Stuff the Oreo Cookie Dough

Remove the cheesecake pieces from the freezer. Take two half-circle pieces and gently press them together to form a sphere. Place one cheesecake sphere in the center of each portion of cookie dough and carefully wrap the dough around it, completely enclosing the cheesecake center. Then, carefully roll each one into a smooth ball.

Form into Pumpkin Shapes

Add granulated monk fruit to a small bowl and roll each cocoa ball in the monk fruit until completely coated.
Next, using a piece of baking twine, gently wrap it around each ball and press lightly into the dough to create pumpkin-like grooves while carefully remove the twine. Place a chocolate chip on top of each pumpkin bite to create the stem.

Store and Enjoy

 Store the pumpkin bites in the refrigerator until ready to enjoy. They will be best enjoyed withing 3-5 days.

Tips and Tricks

• Soften the cream cheese first – Let your dairy-free cream cheese come to room temperature before mixing. This helps create a smooth, lump-free cheesecake filling.
• Pipe evenly sized cheesecake pieces – When filling the half circle molds, try to divide the mixture as evenly as possible. This ensures you’ll have consistent cheesecake centers for all 12 pumpkin bites.
• Freeze until firm – The cheesecake centers need to be firm enough to handle without sticking or breaking. If they still feel soft after an hour, give them a little more time in the freezer.
• Use a piping bag or zip-top bag – A piping bag makes filling the small silicone molds much easier and less messy. You can also snip the corner off a zip-top bag for an easy DIY piping bag.
• Adjust the cookie dough if needed – Different brands of cashew butter, pumpkin, and protein powder can vary in consistency. If your dough feels too sticky, add a tiny bit more coconut flour. If it feels too dry, add a small amount of pumpkin or maple syrup.
• Don’t skip the resting time – Letting the cookie dough sit for a few minutes after mixing gives the coconut flour time to absorb moisture and helps the dough become easier to work with.
• Keep the cheesecake centers cold – Work with only a few cheesecake pieces at a time and leave the rest in the freezer. Cold centers are much easier to wrap with the cookie dough.
• Chill before serving – Refrigerating the finished pumpkin bites helps the cookie dough firm up and keeps the cheesecake center cool and creamy.

Other recipes you will enjoy

Pumpkin Pie Protein Bliss Balls

Copycat Reese’s Pumpkins

Mummy Cosmic Brownies

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!