Ingredients Healthy Vegetable Recipes Healthy Pumpkin Recipes Healthy Pumpkin Dessert Recipes 2-Bite Mini Pumpkin Cheesecake Tarts 4.0 (1) 1 Review 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Published on November 6, 2023 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Active Time: 30 mins Total Time: 1 hr Servings: 24 servings Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Heart-Healthy Vegetarian 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 Preheat oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray. Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth. Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco 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). Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco 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. Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco 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. 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 cheesecakeCalories 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 Rate It Print