Best 3 Mini Pumpkin Cheesecake Tarts Recipes
Indulge in the ultimate fall dessert experience with our heavenly Mini Pumpkin Cheesecake Tarts. These bite-sized treats are a delightful symphony of flavors and textures, featuring a creamy pumpkin filling nestled in a crisp graham cracker crust. Each tart is adorned with a dollop of whipped cream and a sprinkle of cinnamon, creating an irresistible presentation that will tantalize your taste buds. Our recipe includes two additional variations to cater to your preferences: a gluten-free version for those with dietary restrictions and a chocolate swirl option for chocolate lovers. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these irresistible treats. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly captivated.
Here are our top 3 tried and tested recipes!
PUMPKIN CHEESECAKE TART OR MINI BITES
I adapted this recipe for mini tarts and turned into a 9" tart. For the TART: use a 9" tart pan with removable bottom. This tart & little pumpkin cheesecake bites are delightful! Mini Cheesecake Bites: 12 regular size muffins or 18-24 tarts if using mini tins. Recipe courtesy of Glorious Treats http://www.glorioustreats.com/2012/11/pumpkin-cheesecake-recipe.html
Provided by Chicagoland Chef du
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
- Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
- For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
- For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
- Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
- Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
- TART, bake for 25-30 minutes. Remove from oven and cool.
- MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
- When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
- Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
MINI PUMPKIN CHEESECAKE TARTS
Make and share this Mini Pumpkin Cheesecake Tarts recipe from Food.com.
Provided by Karen..
Categories Cheesecake
Time 20m
Yield 45 tarts
Number Of Ingredients 5
Steps:
- Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
- Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
- Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
Tips:
- Ensure Ingredients Are at Room Temperature: Before you start mixing, ensure your cream cheese, eggs, and sour cream are at room temperature. This will ensure they combine smoothly and create a creamy cheesecake filling.
- Use Fresh Pumpkin Puree: For the best flavor and texture, use fresh pumpkin puree. If you don't have fresh puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't Overmix the Batter: Overmixing can cause the cheesecake filling to become dense and tough. Mix just until the ingredients are combined.
- Bake in a Water Bath: Baking the cheesecakes in a water bath helps prevent cracking and ensures even baking.
- Chill Thoroughly: After the cheesecakes are baked, let them cool completely at room temperature before refrigerating for at least 4 hours or overnight. This will allow them to set properly.
Conclusion:
These mini pumpkin cheesecake tarts are the perfect fall dessert. They are creamy, flavorful, and have the perfect amount of pumpkin spice. They are also easy to make and can be made ahead of time. So next time you're looking for a delicious and festive dessert, give these mini pumpkin cheesecake tarts a try.
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