Pumpkin Cheesecake “Oreo” Bites (Vegan)


Pumpkin Cheesecake “Oreo” Bites (Vegan)

These pumpkin cheesecake “oreo” bites do not need much of an introduction because they are just so beautiful and delicious! This recipe is adapted from here and thought the outcome came a bit different, as I subbed the egg and used vegan cream cheese. Regardless, these came out better than I had expected because 1. it’s my first time making cheesecake 2. they were addicting and so creamy and delicious  3. i had to do a lot of squats in order to get these out of my system, because #2 🙂

That string looking thing in the corner is actually NOT a string, it’s frozen chocolate I placed on the edge! *swipes forehead*

The only thing I would change in this recipe is the amount of pumpkin puree. There was just a faint taste of pumpkin in every bite so I would definitely add in more puree to get the pumpkin taste. Even without the added pumpkin, these are worth trying. The recipe I’m posting is absolutely delicious, and so easy to make that you’ll probably want to make a double batch just for the heck of it! 
Note: Once you take them out of the oven, do not touch them and let them cool for 10 minutes. They will look undone, which is fine. Place them into the freezer for 2 hours and they should be solid and ready to eat. Trust me when I say THE WAIT IS WORTH IT!

Pumpkin Cheesecake Oreo Bites (Vegan)

yields 12 cheesecake bites


  • 1- 8 oz. tofutti cream cheese
  • 1/3 cup coconut sugar
  • 3/4 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspooon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 2 1/2 tablespoons flour (your choice, I used all purpose)
  • pinch of salt
  • 12 Newman Cookie sandwiches (Oreo brand no longer vegan, says here)
  • extra oreos for topping, crumbled


  1. Preheat oven at 325 degrees. 
  2. Mix sugar with cream cheese in a bowl until creamy.
  3. Mix the rest of the ingredients, except Oreos, until there are no lumps.
  4. Line a muffin pan with 12 paper liners and place your cookie sandwiches at the bottom of each liner.
  5. Spoon mixture over the cookie sandwiches. You want to make sure they evenly cover each cookie sandwich.
  6. Bake in the oven for 25-30 minutes.
  7. Once done, set aside and let cool for 10 minutes. Place inside freezer for 2 hours.
  8. When ready to serve, top with crumbled cookie sandwiches. Enjoy!

About the author
Unapologetic food lover and photographer.


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