If you’re looking for the perfect little fall dessert, these Mini Pumpkin Cheesecake Tarts are exactly what you need. They start with a crisp, buttery gingersnap crust, filled with a silky pumpkin cheesecake filling that’s perfectly spiced with warm fall flavors. Baked in muffin tins for individual servings, they’re easy to make, simple to serve, and absolutely irresistible topped with a swirl of whipped cream. Whether you’re making them for a party, Thanksgiving dessert table, or just a cozy fall treat, these tarts are as easy as they are impressive.
Ingredients Needed
- gingersnaps – you’ll need to blend or process these into crumbs
- butter
- cream cheese – softened to room temperature
- canned pumpkin
- sugar
- pumpkin pie spice
- vanilla extract
- eggs – we always recommend large for baking
- heavy whipping cream
- powdered sugar
- vanilla extract
- whole pecan halves – optional
How To Make Mini Pumpkin Cheesecake Tarts
- Preheat oven and prepare muffin tin.
- Pulse cookies to crumbs.
- Combine crumbs and butter to form a crust. Place a small amount of crust into the bottom of each pan.
- Mix the cream cheese, pumpkin, sugar, spices, and vanilla until smooth, then beat in the eggs one at a time.
- Pour into muffin tins and bake until set, then cool and chill completely. Before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
- Top each tart with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
Storage & Other Tips
- Store cooled tarts in an airtight container in the fridge for up to 2-3 days. This keeps the creamy filling smooth and fresh. If doing this, do not top with whipped cream until right before serving.
- You can fully bake and chill the tarts a day in advance. Store refrigerated until just before serving, then top with whipped cream and a sprinkle of cinnamon or pumpkin spice.
- These taste great cold or brought to room temperature for about 15–30 minutes—either way, the filling stays silky and delightful.
Frequently Asked Questions
Yes! While gingersnap crumbs add that perfect spicy-sweet crunch, you can easily swap in graham crackers or Biscoff cookies for a different flavor twist.
They’re ready when the tops look set and just slightly puffed, with maybe a tiny jiggle in the center. Overbaking can lead to cracks, so pull them out as soon as they’re set.
Absolutely. Bake and refrigerate the cheesecakes up to 2 days in advance. Add whipped cream and spices just before serving for the freshest look.
Yes! Freeze the fully baked and cooled cheesecakes without the whipped cream. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves to taste—or just use cinnamon alone in a pinch.
Mini Pumpkin Cheesecake Tarts
Equipment
Ingredients
- 15 gingersnaps blended or processed into crumbs (about ⅔ cup)
- 2 tablespoons butter melted
- 1 8-ounce package cream cheese softened to room temperature
- 1 cup canned pumpkin
- ½ cup sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional pumpkin pie spice optional
- Whole pecan halves optional
Instructions
- Preheat oven to 350℉. Line a muffin tin with 12 liners or spray well with cooking spray.
- Combine cookie crumbs and melted butter and toss until evenly combined. Gently press about 1 scant tablespoon of the cookie crumb mixture into each prepared cup and set aside.
- In a large bowl or the bowl of a stand mixer, combine the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla and mix with an electric mixer until completely smooth. Add eggs one at a time, mixing completely after each addition.
- Pour the mixture evenly into each muffin tin and bake 20-30 minutes or until they appear just barely golden and set on top. Remove from oven and cool completely, then refrigerate for at least 4 hours before serving.
- Before serving, combine heavy cream, powdered sugar, and vanilla and beat with an electric mixer on high speed until soft peaks form. Lightly dollop over each cheesecake, then sprinkle with additional pumpkin pie seasoning and top with a pecan half.
Questions & Reviews
Made as mini cakes. Was able to get 3 dozen in mini tart pans baked for 20 min. Freeze very well. Just added canned whipped cream before serving. These are a hit.
Made these in a “mini” size for a party, they were a huge hit!!
I always use a whip cream dispenser for desserts and they were perfect!!
I ended up doubling the recipe, and have filling left over I’m wondering if anyone knows if I could freeze this?
Or how long it would last in fridge to make more…
cheesecake freezes beautifully!
These were amazing. Had to sub the ginger snaps for graham crumbs. Not too cheesy or pumpkiny even pumpkin pie haters will love!
P.s. I plan to top them with a pecan praline and caramel sauce.
Yum
I think you might be my new best friend. Looks delicious.
Made these and they are delicious!
Yay!!! I’m so glad !
I love some pumpkin-spiced items, but I am not crazy about it like some people. Cheesecake is on my good list. I think I might leave the gingersnaps whole, though, and use one per mini-cheesecake as a crust. I’m all for taking the easy route!