Mini Pumpkin Cheesecake Tarts

Mini pumpkin cheesecake tarts turn a beloved American autumn dessert into neat handheld bites. Spiced pumpkin puree folds into silky cream cheese filling, baked in crisp tart shells and crowned with whipped cream.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 32g carbs
• 22g fat
• 3g fiber

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Ingredients

• 6 store-bought or homemade tart shells, 4-inch
• 12 oz cream cheese, softened
• 3/4 cup pumpkin puree
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• pinch salt
• 1 cup whipped cream for topping
• 1/2 tsp ground cinnamon for dusting

Instructions

1. 1Preheat oven to 325°F. Arrange the tart shells on a rimmed baking sheet. If using frozen shells, thaw just until pliable according to package cues.
2. 2In a mixing bowl beat the cream cheese until completely smooth and fluffy. Add the sugar and continue beating until light.
3. 3Mix in the pumpkin puree until the color is uniform and no white streaks remain. Beat in the egg on low just until incorporated.
4. 4Stir in the sour cream, vanilla, cinnamon, ginger, allspice, and salt until the filling is silky, aromatic, and evenly spiced.
5. 5Divide the pumpkin cheesecake filling evenly among the tart shells, filling each almost to the rim and smoothing the tops gently.
6. 6Bake 18 to 22 minutes until the centers are just set with a slight jiggle and the edges look puffed and matte. Do not overbake or the texture will crack.
7. 7Cool the tarts on the baking sheet for 20 minutes, then transfer to a rack to cool completely. Refrigerate at least 2 hours until thoroughly chilled and firm.
8. 8Just before serving, pipe or spoon a generous swirl of whipped cream onto each tart. Dust lightly with cinnamon.
9. 9Serve cold so the creamy spiced pumpkin filling contrasts with the crisp tart shell and airy cream topping.