![a photo of the 2-Bite Mini Pumpkin Cheesecake Tarts](https://cdn.statically.io/img/www.eatingwell.com/thmb/4y1n9T_rJjEInEWDUnpqi3YCWO8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2-bite-mini-pumpkin-cheesecake-tarts-3x2-12285-0a50c722ec26438bb53326db5169e2ea.jpg)
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
![the ingredients to make the 2-Bite Mini Pumpkin Cheesecake Tarts](https://www.eatingwell.com/thmb/MwFbtzDOOzy7qPvDxBSLSfcJuu0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2-bite-mini-pumpkin-cheesecake-tarts-ingredients-3x2-12252-f6cf2a3ee4a5481db82b248ec55b695f.jpg)
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Ingredients
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4 ounces reduced-fat cream cheese
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1/3 cup pumpkin puree
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1/4 cup brown sugar
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1 large egg
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3/4 teaspoon pumpkin pie spice
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1/2 teaspoon vanilla extract
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1/8 teaspoon salt
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All-purpose flour, for dusting
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1 sheet frozen puff pastry, thawed according to package instructions
Directions
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Preheat oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
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Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
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Lightly flour a work surface; roll puff pastry dough into a 10-by-15-inch rectangle. Cut the dough into 24 (2½-inch) squares using a knife or pizza wheel (you’ll end up with 4 rows of 6 squares each).
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
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Press a square of dough into each cup of the prepared muffin tin, making sure the dough goes completely up the sides. Divide the batter evenly among the cups, filling each about 3/4 full (1 scant tablespoon each). Bake until the dough is lightly browned and the filling is set, 15 to 20 minutes.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
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Let cool in the pan on a wire rack until cool enough to handle, then remove the tarts from the pan to the rack. Let cool to room temperature. Serve at room temperature or chilled.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
To make ahead
Refrigerate in an airtight container for up to 1 day.
Equipment
24-cup mini muffin tin
Nutrition Information
Serving Size: 1 mini cheesecake
Calories 61, Fat 3g, Saturated Fat 2g, Cholesterol 10mg, Carbohydrates 6g, Total Sugars 3g, Added Sugars 2g, Protein 1g, Fiber 0g, Sodium 69mg, Potassium 16mg
EatingWell.com, November 2023