These mini pumpkin cheesecakes are a festive dessert for any gathering, especially during the winter holidays. 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.
Two-Bite Mini Pumpkin Cheesecake Tarts
Makes 24 mini cheesecakes
Active Time: 30 minutes
Total Time: 1 hour
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.
- Lightly flour a work surface; roll puff pastry dough into a 10-by-15-inch rectangle. Cut the dough into 24 (2 1/2-inch) squares using a knife or pizza wheel (you’ll end up with four rows of six squares each).
- 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.
- 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.
Tasty tip: To make ahead, refrigerate in an airtight container for up to one day.
Recipe nutrition per serving: 61 Calories, Total Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Carbohydrates: 6 g, Fiber: 0 g, Total Sugars: 3 g, Added Sugars: 2 g, Protein: 1 g, Sodium: 69 mg, Potassium: 16 mg.
Related: Check out these tips for more healthy holiday desserts.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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