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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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
- 0 whipped cream or caramel sauce (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Step 3
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.
Step 4
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.
Step 5
Add the pumpkin puree, vanilla extract, pumpkin pie spice, and egg to the cream cheese mixture. Beat until fully combined and smooth.
Step 6
Divide the cheesecake filling evenly among the muffin cups, spooning it over the prepared crusts.
Step 7
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.
Step 8
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.
Step 9
Refrigerate the tarts for at least 2 hours or until chilled before serving.
Step 10
Optionally, top each tart with whipped cream or drizzle with caramel sauce before serving.
Nutrition Facts
| Serving size | (801.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2804.6 |
| Total Fat 171.4g | 0% |
| Saturated Fat 95.3g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 638.1mg | 0% |
| Sodium 1953.1mg | 0% |
| Total Carbohydrate 290.1g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 183.1g | |
| Protein 35.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 415.3mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 859.9mg | 0% |
Source of Calories