Perfect Fall Treat: Mini Pumpkin Cheesecake Tarts

Name: Perfect Fall Treat: Mini Pumpkin Cheesecake Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box pie crust premade; 1 1/3 cups heavy whipping cream; 1/4 cup powder sugar; 8 ounces cream cheese soften; 1 teaspoon vanilla extract; 1/4 teaspoon maple extract optional; 3/4 cup pumpkin Solid, not pumpkin pie mix; 1 cup powdered sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 3 tablespoons orange juice

Servings: persons

1
["Lightly spray the back side of a mini cupcake pan lightly with cooking spray.", "Roll pie crust out on a floured surface. Use rolling pin to straighten edges but do not over roll. Cut into 2 1/2"" circles. Place circles on a flipped over mini pie tray. Make two indention's into each cup", "Bake for 11-13 minute till light brown.. Remove from oven and place on cooling tray. They should slide right off.", "As crust is cooling, whip cream until it forms soft peals (approx 2-3 minutes)
2
Add 1/4 cup of powdered sugar. Mix until peaks are stiff. Transfer to a bowl and refrigerate.", "Place the cream cheese, vanilla and maple extracts in the same bowl (no need to clean out) that was used to whip the cream and mix until creamy.", "Add remaining ingredients and mix until well combined. Filling will be nice and smooth. (I know you'll want to eat with a spoon right there and then!)", "Fold in Whipped cream that you had in the refrigerator", "Add mixture to piping bag and fill each of the individual tarts. Refrigerate tarts for 1 hour.", "ENJOY!!!!!", "Fun stuff!
3
1. I took the leftover pie crust and made little cookie hearts. Just cut pie dough into shapes, brush with butter and sprinkle sugar and cinnamon. bake at 350f or 10 minutes", "Fun Stuff #2
4
2. You will have some leftover mousse. I just made little mousse cups. Just as good without the calories of the crust :-)!", "check out www.livebakelove.blogspot.com for anymore of my recipes :-)"]

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box pie crust premade, 1 1/3 cups heavy whipping cream, 1/4 cup powder sugar, 8 ounces cream cheese soften, and more.

Yes, Perfect Fall Treat: Mini Pumpkin Cheesecake Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!