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Mini Pumpkin Cheesecake Tarts Recipe

Mini Pumpkin Cheesecake Tarts

These individual pumpkin cheesecake tarts feature a flaky pie crust and a creamy, warmly spiced pumpkin filling. They are simple to prepare, easy to portion, and perfect for fall entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 package, about 14–16 ounces total, or 2 standard crust rounds Refrigerated pie crust
  • as needed for rolling Flour
  • 1 tablespoon, for greasing the pan if needed Melted butter
Pumpkin Cheesecake Filling
  • 8 ounces Cream cheese, softened
  • 1/2 cup Canned pumpkin purée
  • 1/3 cup Granulated sugar
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin pie spice
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Salt
Optional Topping
  • as desired Whipped cream
  • as desired Ground cinnamon or pumpkin pie spice
  • as desired Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 12-cup muffin pan with the melted butter if needed.
  2. Roll the pie dough slightly thinner on a lightly floured surface if necessary. Cut twelve rounds approximately 3 1/2 to 4 inches wide.
  3. Press each dough round into a muffin cup to form a small tart shell. Prick the bottom of each shell lightly with a fork.
  4. 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.
  5. Divide the filling among the tart shells, filling each about three-quarters full.
  6. Bake for 20–25 minutes, until the pastry is lightly golden and the centers are nearly set with a slight jiggle.
  7. Cool the tarts in the pan for about 20 minutes, then refrigerate for at least 2 hours before removing and serving.
  8. Top with whipped cream and a light dusting of cinnamon or pumpkin pie spice. Add chopped pecans if desired.

Notes

Use room-temperature cream cheese and avoid overmixing the filling. Chill the tarts completely so the cheesecake firms and releases cleanly from the pan.