By Lindy Van Schalkwyk, last updated on October 3, 2024
We are obsessed with these pumpkin cheesecake tartlets. They’re easy to make, loaded with fall flavors, and packed with creamy, crisp textures.
Give them a try and let us know what you think! But, don’t forget to check out our site for more wonderful fall dessert ideas.
Why We Love These Pumpkin Cheesecake Tartlets
With fall on our doorsteps, we thought that it would be the perfect time to develop an incredibly cute mini pumpkin cheesecake tartlets recipe. And let us tell you, it’s been a while since we’ve become as obsessed with a recipe as this one!
So, what goes into making these? First, you need to create a delicious crisp gingersnap crumb. It’s super easy and all you really need is the cookie crumbs and butter. The add-ins are for more flavor.
Then, we’ve developed a super tasty, rich, and creamy pumpkin cream cheese filling. It is loaded with easily customizable fall flavors.
Once your mini cheesecakes have been baked, you can leave them to set in the fridge for 4 hours or overnight.
The garnishes we chose for today’s pumpkin cheesecake tartlets are simple, We will make a sweetened whipped cream topping with some pecan nuts. But, you can also drizzle over a caramel or butterscotch sauce if you’d like.
What You Need To Make Pumpkin Cheesecake Tartlets
Ingredients for the crust
- 1 cup crushed gingersnap cookies (between 15-20)
- 2 1/2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Ingredients for the filling
- 8 ounces full-fat cream cheese, softened at room temperature
- 1/2 cup caster sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon pumpkin pie spice mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (fresh or canned)
Ingredients for the garnishes
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pecan halves
Equipment
- Muffin pan
- 12 – 15 Muffin pan liners
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the crust
Preheat your oven to 360ºF (180ºC). Line your muffin pan with the liners and set them aside.
To make the crust, pulverize the gingersnap cookies into a fine crumb. While the food processor is running slowly, add the melted butter, vanilla, and salt.
Once you have a uniform crumb, you can line the muffin cups. Only add about a tablespoon of crumb to each muffin cup. Press it in tightly using the back of a spoon.
Step 2: Pre-bake the crust
Bake your gingersnap tartlet crust for roughly 3-5 minutes. They should just start to brown when you can remove them. Leave them on a cooling rack to cool at room temperature.
Step 3: Make the cheesecake pumpkin filling
To start, beat together the cream cheese and sugar for about 5-8 minutes. The mixture should be very fluffy and the sugar should start dissolving.
Add the eggs one at a time. Beat well between the additions. Then, gently whisk in the vanilla and ground spices.
Finally, fold in the pumpkin puree until you have a completely uniform mixture.
Step 4: Assemble and bake the pumpkin cheesecake tartlets
Fill each muffin cup with your pumpkin cheesecake batter. Only fill the cups until they are almost to the brim.
Then, bake the tartlets for about 20-30 minutes, or until they have set. They should also have a golden brown color on the top.
Step 5: Set the cheesecake tartlets
Once they have been baked, switch off the oven and open the door slightly. Allow the pumpkin tartlets to cool for about 30 minutes. Then, place them at room temperature and continue cooling them completely.
Finally, wrap the entire tray with plastic or saran wrap. Leave the tartlets to set inside the fridge for at least 4 hours.
Step 6: Prepare the garnishes
Beat together teh whipping cream and powdered sugar to make a uber fluffy sweetened cream. Whisk in the vanilla at the end. Set the cream aside until you need it later.
You can use whole pecan nuts or chop them into smaller pieces.
Step 7: Assemble your pumpkin cheesecake tartlets
Once the mini cheesecakes have been set, remove them from the muffin pan. Add a generous dollop of sweetened whipped cream to each. And finally, top them off with a pecan nut or a couple of chopped pieces.
Expert Tips And Tricks
- This recipe can also be used to make a single pumpkin cheesecake tart. We recommend doubling it to ensure your cheesecake isn’t two inches tall. Use a 9 or 10-inch springform pan for a doubled recipe. The baking times will naturally also differ. You can prebake the crust for about 10-12 minutes. Once the filling has been added, you can bake the double cheesecake recipe for 40-50 minutes, potentially longer.
- Fresh pumpkin works better than canned pumpkin. It has a more natural, authentic, and rich flavor. And nutritionally it’s a lot better too. But obviously, it takes longer to make from scratch. Each option has its pros and cons. Whichever you choose, always ensure it is completely pureed and doesn’t have any chunks.
- These mini pumpkin cheesecake tartlets are best served fresh. But, if you do have any leftovers, you should store them in the fridge. Remember to place them inside an airtight container.
- This tartlet recipe also freezes very well. They can be stored effectively for up to 6 months. We don’t recommend keeping them for longer because their flavor and texture will not be as good. When you want to freeze them, first place them in an airtight container. Then, wrap teh container with aluminum foil. The foil will prevent freezer burn from ruining the tartlets. Finally, label the container and store it in the fridge.
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 15 minutes | 25-35 minutes | 12-15 |
The Best Mini Pumpkin Cheesecake Tartlets – Wrapping Things Up
Give these pumpkin cheesecake tartlets a try! We know you won’t regret it. They make the perfect sweet treat for any occasion and pair well with a variety of other pastries.
Don’t forget to let us know how they came out in the comments below. And, if you have any questions or recipe suggestions, don’t hesitate to reach out.
12 Easy Pumpkin Cheesecake Tartlets - The Perfect Fall Treat
Equipment
- Muffin pan
- 12 - 15 Muffin pan liners
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 1 cup crushed gingersnap cookies (between 15-20)
- 2 1/2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Ingredients for the filling
- 8 ounces full-fat cream cheese, softened at room temperature
- 1/2 cup caster sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon pumpkin pie spice mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (fresh or canned)
Ingredients for the garnishes
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pecan halves
Instructions
- Make the crustPreheat your oven to 360ºF (180ºC). Line your muffin pan with the liners and set them aside.To make the crust, pulverize the gingersnap cookies into a fine crumb. While the food processor is running slowly, add the melted butter, vanilla, and salt.Once you have a uniform crumb, you can line the muffin cups. Only add about a tablespoon of crumb to each muffin cup. Press it in tightly using the back of a spoon.1 cup crushed gingersnap cookies (between 15-20), 2 1/2 tablespoons unsalted butter, melted and cooled, 1/2 teaspoon vanilla extract, Pinch of fine salt
- Pre-bake the crustBake your gingersnap tartlet crust for roughly 3-5 minutes. They should just start to brown when you can remove them. Leave them on a cooling rack to cool at room temperature.
- Make the cheesecake pumpkin fillingTo start, beat together the cream cheese and sugar for about 5-8 minutes. The mixture should be very fluffy and the sugar should start dissolving.Add the eggs one at a time. Beat well between the additions. Then, gently whisk in the vanilla and ground spices.Finally, fold in the pumpkin puree until you have a completely uniform mixture.8 ounces full-fat cream cheese, softened at room temperature, 1/2 cup caster sugar, 2 large eggs, room temperature, 1 1/2 teaspoons vanilla extract, 3/4 teaspoon pumpkin pie spice mix, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 cup pumpkin puree (fresh or canned)
- Assemble and bake the pumpkin cheesecake tartletsFill each muffin cup with your pumpkin cheesecake batter. Only fill the cups until they are almost to the brim.Then, bake the tartlets for about 20-30 minutes, or until they have set. They should also have a golden brown color on the top.
- Set the cheesecake tartletsOnce they have been baked, switch off the oven and open the door slightly. Allow the pumpkin tartlets to cool for about 30 minutes. Then, place them at room temperature and continue cooling them completely.Finally, wrap the entire tray with plastic or saran wrap. Leave the tartlets to set inside the fridge for at least 4 hours.
- Prepare the garnishesBeat together teh whipping cream and powdered sugar to make a uber fluffy sweetened cream. Whisk in the vanilla at the end. Set the cream aside until you need it later.You can use whole pecan nuts or chop them into smaller pieces.1 cup heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, Pecan halves
- Assemble your pumpkin cheesecake tartletsOnce the mini cheesecakes have been set, remove them from the muffin pan. Add a generous dollop of sweetened whipped cream to each. And finally, top them off with a pecan nut or a couple of chopped pieces.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.