Mini Pumpkin Cheesecake Tarts Recipe

Delightful no-bake mini pumpkin cheesecake tarts, perfect for holiday gatherings! These bite-sized treats are easy to make and guaranteed to impress. Adapted from a family favorite recipe, they combine creamy pumpkin filling with a delicious crust for a festive flavor explosion.

Prep Time 15 mins
Cook Time 20 mins
Calories 13.2 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Mini Pumpkin Cheesecake Tarts 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Pumpkin Cheesecake Tarts

  • Frozen Miniature Phyllo Tart Shells
  • 1 (15 ounce) can pumpkin puree
  • Frozen Whipped Topping
  • 1 teaspoon pumpkin pie spice
  • Cheesecake Flavor Instant Pudding And Pie Filling Mix

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How to Make Mini Pumpkin Cheesecake Tarts

  1. Remove mini tart shells from the freezer and let them thaw at room temperature for 15 minutes.
  2. In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 8 ounces whipped topping (thawed), and 1 teaspoon pumpkin pie spice. Whisk until completely smooth and creamy.
  3. Add 3.4 ounces instant vanilla pudding mix (about 1 packet) and whisk continuously until the mixture thickens.
  4. Spoon approximately 1 tablespoon of the pumpkin filling into each thawed tart shell.
  5. Top each tart with a dollop of additional whipped topping and a sprinkle of pumpkin pie spice (optional).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

3g

Fat

3g

Carbs

0g