12 Easy Pumpkin Cheesecake Tartlets - The Perfect Fall Treat

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.

Prep Time15 mins

Baking Time35 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: mini pumpkin cheesecake tarts, pumpkin cheese cake tarts, pumpkin cheesecake tart, pumpkin cheesecake tartlets

Servings: tartlets

Author: cheesecakesworld

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 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.
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 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.
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.
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 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.
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.
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.
1 cup heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, Pecan halves
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.

Notes

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 puraeed and doesn't have any chunks.