Pumpkin Cheesecake Tartlets with Cookie Crust

Pumpkin Cheesecake Tartlets with a Cookie Crust

Looking for something a little out of the ordinary for your Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back!

Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I’d rewritten and remade my great grandmother’s recipe for Fence Cake (aka applesauce cake)

Since the cookie crust for great grandma Patterson’s Fence Cake is ‘almost’ my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Pumpkin Cheesecake Tartlets with a Cookie Crust is available near the end of this post. 

Looking for something a little out of the ordinary for a Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back! - kudoskitchenbyrenee.com

The ingredient list for the cookie crust;

  • butter
  • sugar
  • egg
  • vanilla
  • flour
  • salt
  • cinnamon

The ingredient list for the pumpkin cheesecake filling;

  • canned pumpkin purée
  • cream cheese
  • vanilla
  • nutmeg
  • cinnamon
  • brown sugar
  • Greek yogurt
  • salt

The easy instructions for making Pumpkin Cheesecake Tartlets with a Cookie Crust;

  • To make the crust, blend the butter, sugar, egg, and cinnamon in a large bowl.
  • Add the flour and blend until just combined.
  • Scoop the cookie dough into mini muffin tins OR regular sized muffin tins (both shown) that have been sprayed liberally with baking spray.

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

  • Use a pastry tamper (or fingers) to work the cookie dough into cookie cups in the tin. *Note – twisting and lifting the tamper after pressing it into the dough is the best way to release the tool from the sticky dough.

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

  • Bake the cookie cups in a preheated 350-degree oven for 18-20 minutes.
  • Remove the cookie cups from the oven and press again with the tamper (if needed) to redefine the cups.
  • Cool the cookie cups completely on a baking rack.
  • In a large bowl, blend together the softened cream cheese, vanilla, cinnamon, and nutmeg until creamy.

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

  • Blend in the pumpkin purée and Greek yogurt until completely incorporated.

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

  • Spoon the pumpkin cheesecake filling into a large zip-top bag and work the filling into one of the bottom corners.
  • Snip the corner off of the bottom of the bag and carefully squeeze the pumpkin cheesecake filling into the baked and cooled cookie cups.

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

How to make Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

  • Dust the tops of the Pumpkin Cheesecake Tartlets with ground cinnamon or freshly grated nutmeg before serving.

Pumpkin Cheesecake Tartlets with Cookie Crust - kudoskitchenbyrenee.com

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com.  As an Amazon Associate, I earn from qualifying purchases.

For other Thanksgiving dessert recipe suggestions I’ve shared in the past which feature pumpkin, please click on the following titles for;

Below is the printable recipe card for today’s Pumpkin Cheesecake Tartlets with a Cookie Crust. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 2 votes
Pumpkin Cheesecake Tartlets with Cookie Crust
Pumpkin Cheesecake Tartlets with Cookie Crust
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Looking for something a little out of the ordinary for a Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back!
Course: Dessert, dessert tarts, Thanksgiving dessert
Cuisine: American Comfort Food
Keyword: pumpkin cheesecake tartlets, pumpkin pie tarts
Servings: 12
Calories: 319 kcal
Ingredients
For the cookie crust;
  • 3/4 cup butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
For the pumpkin cheesecake filling;
  • 1 can (15 ounces) pumpkin purée
  • 8 ounces cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg plus additional for garnish
  • 1 teaspoon ground cinnamon
  • ½ cup brown sugar packed
  • 2 tablespoons Greek yogurt
  • 1/8 teaspoon salt
Instructions
To make the cookie crust cups;
  1. Blend the butter, sugar, egg, and cinnamon in a large bowl. Add the flour and blend until just combined.

  2. Scoop the cookie dough into mini muffin tins OR regular sized muffin tins (both shown) that have been sprayed liberally with baking spray.

  3. Use a pastry tamper (or fingers) to work the cookie dough into cookie cups in the tin. *Note - twisting and lifting the tamper after pressing it into the dough is the best way to release the tool from the sticky dough.

  4. Bake the cookie cups in a preheated 350-degree oven for 18-20 minutes.  

  5. Remove the cookie cups from the oven and press again with the tamper (if needed) to redefine the cups.
  6. Cool the cookie cups completely on a baking rack.
To make the pumpkin cheesecake filling;
  1. In a large bowl, blend together the softened cream cheese, vanilla, cinnamon, and nutmeg until creamy.

  2. Blend in the pumpkin purée and Greek yogurt until completely incorporated.
  3. Spoon the pumpkin cheesecake filling into a large zip-top bag and work the filling into one of the bottom corners.

  4. Snip a small corner off of the bottom of the bag and carefully squeeze the pumpkin cheesecake filling into the baked and cooled cookie cups.

  5. Dust the tops of the Pumpkin Cheesecake Tartlets with ground cinnamon or freshly grated nutmeg before serving.

Recipe Notes

This recipe makes 12 regular size muffin tartlets OR 24 mini size muffin tartlets. The calories and nutrition label for this recipe is for regular size tartlets.

Nutrition Facts
Pumpkin Cheesecake Tartlets with Cookie Crust
Amount Per Serving (1 g)
Calories 319 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 66mg 22%
Sodium 389mg 16%
Potassium 73mg 2%
Total Carbohydrates 34g 11%
Sugars 18g
Protein 4g 8%
Vitamin A 12.9%
Calcium 3.9%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust as much as I’ve enjoyed bringing it to you!

Looking for something a little out of the ordinary for a Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back! - kudoskitchenbyrenee.com

Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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*Note – The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations.  As always, I thank you for your support!

 

4 Comments

  1. Melissa Belanger

    I served these at my book club last night and they were a hit! So delicious! Thanks for the recipe!

  2. Tayler Ross

    I can’t wait to make these tarts for Thanksgiving!

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