Mini Pumpkin Cheesecake Tarts
Delight your taste buds this fall with these irresistible Mini Pumpkin Cheesecake Tarts, the perfect blend of creamy cheesecake and spiced pumpkin pie flavors. Featuring a buttery graham cracker crust and a luscious pumpkin cream cheese filling scented with vanilla and pumpkin pie spice, these bite-sized desserts are as festive as they are decadent. Ready in just 40 minutes, these tarts make an ideal treat for holiday gatherings or anytime you crave an autumn-inspired indulgence. Serve them chilled with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of sweetness. Perfectly portioned and packed with seasonal flavors, these mini tarts are a must-try addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.5 cups granulated sugar (for filling)
- 0.5 cups pumpkin puree
- 1 teaspoons vanilla extract
- 1 teaspoons pumpkin pie spice
- 1 large egg
- whipped cream or caramel sauce (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup. Use the back of a spoon or your fingers to pack it down tightly.
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together with a hand mixer or stand mixer until smooth and creamy.
Add the pumpkin puree, vanilla extract, pumpkin pie spice, and egg to the cream cheese mixture. Beat until fully combined and smooth.
Divide the cheesecake filling evenly among the muffin cups, spooning it over the prepared crusts.
Bake in the preheated oven for 18-20 minutes, or until the centers of the tarts are set and do not jiggle when gently shaken.
Remove the tarts from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the tarts for at least 2 hours or until chilled before serving.
Optionally, top each tart with whipped cream or drizzle with caramel sauce before serving.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 604 mg | 202% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 187.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 399 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
