Mini Pumpkin Cheesecake Tarts

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Total Time
20mins
Prep
20 mins
Cook
0 mins

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

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Ingredients

Nutrition

Directions

  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.