Mini Pumpkin Cheesecake Tarts

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Total Time
20 mins
0 mins

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

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  1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
  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. 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.
Most Helpful

5 5

These are great! I made them for a reception, and had several requests for the recipe. They are so quick and easy to make!