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    You are in: Home / Recipes / Mini Pumpkin Cheesecake Tarts Recipe
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    Mini Pumpkin Cheesecake Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Karen=^..^='s Note:

    Adapted from familyfun.com, no-bake bite size treats for the holidays!

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    Ingredients:

    Yield:

    tarts

    Units: US | Metric

    Directions:

    1. 1
      Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
    2. 2
      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.
    3. 3
      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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    Nutritional Facts for Mini Pumpkin Cheesecake Tarts

    Serving Size: 1 (577 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 13.1
     
    Calories from Fat 7
    58%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 0.9 mg
    0%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    frozen miniature phyllo tart shells

    cheesecake flavor instant pudding and pie filling mix

    Detailed Nutrition Values About Nutrition Info

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