These Mini Pumpkin Cheesecake Tarts are an easy fall dessert made with refrigerated pie crust, smooth cream cheese, canned pumpkin purée, warm pumpkin pie spice, and a buttery pastry shell. The recipe makes 12 individual tarts, takes about 20–25 minutes to prepare, bakes at 350°F (175°C) for 20–25 minutes, and needs at least 2 hours to chill before serving.
Every tart combines the rich, creamy texture of cheesecake with the cozy flavor of pumpkin pie. The lightly golden crust adds a delicate buttery crunch, while whipped cream, cinnamon, and chopped pecans make each miniature dessert feel special enough for Thanksgiving, autumn parties, or a relaxed weekend treat.
Jump to RecipeWhy You’ll Love This Recipe
Mini Pumpkin Cheesecake Tarts offer the best parts of two classic desserts in one neat, individual serving. The filling has the silky richness of cheesecake, but the pumpkin and spices give it the familiar comfort of a traditional pumpkin pie.
Because the recipe uses refrigerated pie crust, there is no need to prepare pastry from scratch. The dough is simply rolled, cut, and pressed into a muffin pan, making this an approachable dessert for beginner bakers and busy holiday cooks.
Individual portions are also wonderfully practical. Guests can pick up a tart without slicing a full pie, and the small size makes it easy to serve a dessert table with several seasonal options.
For another pumpkin treat with a pastry-shop feel, you can also try these pumpkin pop tarts when planning your fall baking.
Ingredients You’ll Need
The crust begins with one package of refrigerated pie crust, about 14–16 ounces total, or two standard crust rounds. You will also need a little flour for rolling and 1 tablespoon of melted butter for greasing the muffin pan if needed.
For the filling, use 8 ounces of softened cream cheese, 1/2 cup of canned pumpkin purée, 1/3 cup of granulated sugar, and one large egg. Vanilla extract, pumpkin pie spice, cinnamon, and salt round out the flavor without making the filling taste overly sweet.
- Use plain pumpkin purée, not pumpkin pie filling.
- Bring the cream cheese to room temperature before mixing.
- Keep whipped cream, cinnamon, pumpkin pie spice, and chopped pecans ready if you want to decorate the finished tarts.
Canned pumpkin purée gives these tarts consistent moisture and color. If you are assembling a larger dessert spread, the creamy flavor profile also pairs nicely with this pumpkin pie custard.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then lightly grease a 12-cup muffin pan. Greasing is especially helpful if your pan is older or if the pastry tends to stick, though a well-made nonstick pan may need very little butter.
Step 2: Roll the pie dough slightly thinner on a lightly floured surface if it seems too thick for small tart shells. Cut twelve rounds approximately 3 1/2 to 4 inches wide, keeping the cuts as close together as possible so the dough is used efficiently.
Step 3: Press one dough round into each muffin cup, gently working it up the sides to create a small shell. Prick the bottoms lightly with a fork, but do not poke large holes through the dough.
Step 4: Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the pumpkin purée, egg, vanilla, pumpkin pie spice, cinnamon, and salt, mixing only until the ingredients are combined; too much mixing can add air and encourage puffing or cracks.
Step 5: Spoon the filling into the prepared pastry shells, dividing it evenly among all twelve cups. Fill each shell about three-quarters full, leaving room for the filling to settle as it bakes.
Step 6: Bake the tarts for 20–25 minutes. They are ready when the pastry is lightly golden and the centers look nearly set while retaining a slight jiggle.
Step 7: Let the tarts cool in the muffin pan for about 20 minutes. Move the pan to the refrigerator and chill the tarts for at least 2 hours, since the filling becomes noticeably firmer as it cools.
Step 8: Carefully remove the chilled tarts from the pan and arrange them on a serving platter. Add whipped cream, a light sprinkle of cinnamon or pumpkin pie spice, and chopped pecans just before serving.
Pro Tips for Smooth, Creamy Tarts
Room-temperature cream cheese is one of the most important details in this recipe. Softened cream cheese blends smoothly with the sugar, while cold cream cheese can leave small lumps that remain visible in the finished filling.
Mixing gently is just as important. Once the egg and flavorings are incorporated, stop mixing; excess air can cause the cheesecake centers to puff in the oven and crack as they cool.
Do not judge doneness by waiting for the centers to become completely firm. A slight jiggle is expected when the tarts come out of the oven, and the filling will continue setting during cooling and refrigeration.
If you enjoy petite savory bakes as much as sweet ones, the same muffin-pan format can be used for these mini quiches at brunch or during a holiday gathering.
Optional Crust Variation
The refrigerated pie crust creates a flaky, buttery shell, but a graham-cracker crust is a delicious alternative. To make it, combine 1 1/2 cups graham-cracker crumbs with 5 tablespoons melted butter and 2 tablespoons sugar.
Press the mixture firmly into twelve muffin cups, then prebake the crusts for 5 minutes before adding the pumpkin cheesecake filling. This variation has a crisp, lightly caramelized flavor that resembles a classic cheesecake base.
The filling quantities in this recipe are intentionally sized for twelve mini tarts. Larger versions often use 16 ounces of cream cheese, 1 cup of pumpkin purée, 1/2 cup sugar, and 2 eggs, but that richer mixture is not the formula used here.
Serving Suggestions
Serve the tarts cold or cool from the refrigerator for the firmest cheesecake texture. A small swirl of whipped cream softens the spices, while cinnamon adds fragrance and chopped pecans provide a pleasant contrast to the creamy filling.
For a pretty dessert platter, arrange the tarts in rows and garnish them just before guests arrive. Keep the decorations light so the orange pumpkin filling and golden pastry remain the focus.
These tarts pair beautifully with coffee, chai, black tea, or a glass of cold milk. For a breakfast-style pumpkin spread, consider adding pumpkin doughnut muffins alongside the dessert tray.
Storage and Make-Ahead Advice
Chill the tarts for at least 2 hours before removing them from the pan, even if they appear firm sooner. This resting time helps the filling set and makes the pastry shells less likely to break during removal.
Store finished tarts covered in the refrigerator. Add whipped cream and pecans close to serving time for the freshest appearance and best texture.
For a mixed mini-dessert table, these tarts can be served beside mini banana muffins, especially when you want both a creamy dessert and a small cake-like bite.
Mini Pumpkin Cheesecake Tarts
Ingredients
Method
- Heat the oven to 350°F (175°C) and lightly grease a 12-cup muffin pan with the melted butter if needed.
- Roll the pie dough slightly thinner on a lightly floured surface if necessary. Cut twelve rounds approximately 3 1/2 to 4 inches wide.
- Press each dough round into a muffin cup to form a small tart shell. Prick the bottom of each shell lightly with a fork.
- Beat the softened cream cheese and sugar until smooth. Add the pumpkin purée, egg, vanilla, pumpkin pie spice, cinnamon, and salt, then mix just until combined.
- Divide the filling among the tart shells, filling each about three-quarters full.
- Bake for 20–25 minutes, until the pastry is lightly golden and the centers are nearly set with a slight jiggle.
- Cool the tarts in the pan for about 20 minutes, then refrigerate for at least 2 hours before removing and serving.
- Top with whipped cream and a light dusting of cinnamon or pumpkin pie spice. Add chopped pecans if desired.
Notes
Final Thoughts
These Mini Pumpkin Cheesecake Tarts are a charming way to serve a classic fall flavor without the work of slicing a full cheesecake or pie. With a ready-made crust, a short ingredient list, and a simple muffin-pan method, they are suitable for holiday dinners, potlucks, bake sales, and cozy evenings at home.
Give the cream cheese time to soften, mix the filling only until smooth, and allow the baked tarts to chill completely. Once topped with whipped cream, cinnamon, and perhaps a few pecans, each bite delivers creamy pumpkin spice flavor inside a crisp, golden shell.
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