MINI PUMPKIN CHEESECAKE TARTS
Make and share this Mini Pumpkin Cheesecake Tarts recipe from Food.com.
Provided by Karen..
Categories Cheesecake
Time 20m
Yield 45 tarts
Number Of Ingredients 5
Steps:
- Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
- Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
- Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
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MD KHAIRUL ISLAM
[email protected]Yum!
Jac Wri
[email protected]These tarts are a bit time-consuming to make, but they're worth it! The end result is a delicious and impressive dessert.
Aldoooly Max
[email protected]I'm not usually a fan of pumpkin desserts, but these tarts changed my mind! They're the perfect balance of sweet and savory.
Tina Gibson
[email protected]These are the best pumpkin cheesecake tarts I've ever had! The crust is buttery and flaky, and the cheesecake filling is creamy and smooth.
Dotun David
[email protected]I made these tarts for my family and they loved them! The recipe was easy to follow and the tarts turned out beautifully.
Dhana Thapa
[email protected]These mini pumpkin cheesecake tarts were a hit at my Thanksgiving party! The creamy cheesecake filling and the flaky crust were perfect together, and the pumpkin spice flavor was just right.