2-Bite Mini Pumpkin Cheesecake Tarts

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These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.

a photo of the 2-Bite Mini Pumpkin Cheesecake Tarts
Photo:

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Active Time:
30 mins
Total Time:
1 hr
Servings:
24 servings
the ingredients to make the 2-Bite Mini Pumpkin Cheesecake Tarts

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Ingredients

  • 4 ounces reduced-fat cream cheese

  • 1/3 cup pumpkin puree

  • 1/4 cup brown sugar

  • 1 large egg

  • 3/4 teaspoon pumpkin pie spice

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • All-purpose flour, for dusting

  • 1 sheet frozen puff pastry, thawed according to package instructions

Directions

  1. Preheat oven to 400°F.  Coat a 24-cup mini muffin tin with cooking spray.

  2. Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth.

    a step in making the 2-Bite Mini Pumpkin Cheesecake Tarts

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  3. Lightly flour a work surface; roll puff pastry dough into a 10-by-15-inch rectangle. Cut the dough into 24 (2½-inch) squares using a knife or pizza wheel (you’ll end up with 4 rows of 6 squares each).

    a step in making the 2-Bite Mini Pumpkin Cheesecake Tarts

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  4. Press a square of dough into each cup of the prepared muffin tin, making sure the dough goes completely up the sides. Divide the batter evenly among the cups, filling each about 3/4 full (1 scant tablespoon each). Bake until the dough is lightly browned and the filling is set, 15 to 20 minutes.

    a step in making the 2-Bite Mini Pumpkin Cheesecake Tarts

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  5. Let cool in the pan on a wire rack until cool enough to handle, then remove the tarts from the pan to the rack. Let cool to room temperature. Serve at room temperature or chilled.

    a step in making the 2-Bite Mini Pumpkin Cheesecake Tarts

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

To make ahead

Refrigerate in an airtight container for up to 1 day.

Equipment

24-cup mini muffin tin

Nutrition Information

Serving Size: 1 mini cheesecake

Calories 61, Fat 3g, Saturated Fat 2g, Cholesterol 10mg, Carbohydrates 6g, Total Sugars 3g, Added Sugars 2g, Protein 1g, Fiber 0g, Sodium 69mg, Potassium 16mg

EatingWell.com, November 2023

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