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.
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Rishi Persaud
[email protected]These tarts are delicious! The crust is flaky and the filling is creamy and flavorful.
Shakib Ahemmed Chowdhury
[email protected]These tarts are so cute and festive! I love the way they look on a dessert table.
Jannat binte Jamal
[email protected]I've made these tarts several times and they're always perfect. They're a great way to use up leftover pumpkin puree.
Murad Baloch
[email protected]I made these tarts for a party and they were a huge success! Everyone loved them.
Arjun Banjara
[email protected]These tarts are the perfect fall dessert. They're easy to make and they're always a hit with my friends and family.
Giban Don
[email protected]I'm not a baker, but these tarts were easy to make and they turned out great! I'll definitely be making them again.
Jeremane Mokhatla
[email protected]I made these tarts for my family and they loved them! The crust was flaky and the filling was creamy and flavorful.
Dukellmi Agyekum
[email protected]These tarts are beautiful and delicious! I love the graham cracker crust and the creamy cheesecake filling. The pumpkin flavor is subtle, but it's there.
Mariyam Safwat
[email protected]I've made these tarts several times and they're always perfect. I love the way the pumpkin and cheesecake flavors complement each other.
Nuno Gomes
[email protected]I followed the recipe exactly, but my tarts turned out too dry. I'm not sure what I did wrong.
Paullette Garcia
[email protected]These tarts are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve them.
Lydia Ezeh
[email protected]I'm not a huge fan of pumpkin, but these tarts were surprisingly delicious. The cheesecake filling was smooth and creamy, and the crust was perfectly crispy.
Jennifer Moore
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them.
Sourov Roy
[email protected]These mini pumpkin cheesecake tarts were a hit at my Thanksgiving gathering! The creamy cheesecake filling and the flaky crust were perfect together, and the pumpkin flavor was just right.