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Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

Course: Dessert
Cuisine: American
Keyword: pumpkin tarts, nobake dessert, pumpkin
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 24
Calories: 83kcal
Author: Laureen King
Pumpkin Cheesecake Tarts are a great no bake pumpkin recipe with layers of cream cheese and pumpkin.
Print Recipe


  • 24 tart shells baked
  • 1 pkg (8oz) cream cheese room temperature
  • 1 cup plus 2 tbsp half and half cream
  • 2 tbsp sugar
  • 5 cups Cool Whip topping thawed
  • 2 pkgs vanilla flavor instant pudding 4 oz size
  • 1 can (16oz) pure pumpkin puree I use ED Smith brand, some brands are too watery
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves


  • Bake tarts shells as per instructions.
  • Beat together cream cheese, 2 tbsp. half and half cream and sugar.
  • Fold in 3 cups of the cool whip topping.
  • Spread on bottom of tart shells.
  • In large mixing bowl pour 1 cup half and half cream, add both pkgs. of pudding mix, with wire whisk well blended 1 minute. Do not use electric mixer or it will get lumpy.
  • Let stand 3 minutes.
  • Stir pumpkin and spices into pudding and mix well.
  • Spread over cream cheese layer.
  • Top with remaining Cool Whip topping.
  • Refrigerate at least 2 hours prior to serving.


Be sure to use a pumpkin puree that is thick and not watery or pumpkin layer won't set properly. I necessary place puree in strainer to remove excess water.


Calories: 83kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 67mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg