Oh my gosh, you have to try these air fryer mini pumpkin cheese tarts! They’re my go-to when I need something sweet fast—like when surprise guests show up or I just want a little treat after dinner. The air fryer works magic here, giving you golden, creamy tarts in about the time it takes to brew a pot of coffee.

I first made these last fall when my sister dropped by unannounced, and now they’re my signature “oops-I-need-dessert-now” move. That perfect blend of spiced pumpkin and tangy cream cheese? Absolute heaven. And the mini size means you can pop two (or three…no judgment) without feeling too guilty. Trust me, once you try these, you’ll keep pumpkin puree and tart shells stocked all season!

Why You’ll Love These Air Fryer Mini Pumpkin Cheese Tarts

Let me count the ways these little tarts will steal your heart:

They’re ridiculously quick—ready before your oven would even finish preheating!
The air fryer gives them this magical golden edge while keeping the centers luxuriously creamy
That perfect two-bite size means you can sample “just one” (wink) without commitment
The spiced pumpkin and tangy cream cheese combo tastes like autumn hugged your tastebuds
You probably have most ingredients sitting in your pantry right now

Seriously, these disappear faster than I can make them—every single time.

Ingredients for Air Fryer Mini Pumpkin Cheese Tarts

Here’s what you’ll need to make these little pumpkin wonders:

1 cup pumpkin puree (not pie filling – trust me, there’s a big difference!)
1/2 cup cream cheese, softened (leave it out for 30 minutes first)
1/4 cup granulated sugar (or more if you like it sweeter)
1 teaspoon cinnamon (the good stuff – it makes all the difference)
1/2 teaspoon nutmeg (freshly grated if you can)
1/4 teaspoon ginger (ground is fine, but fresh is amazing)
1 large egg (room temperature works best)
1 teaspoon vanilla extract (real stuff, not imitation)
12 mini tart shells (the pre-made ones are lifesavers)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – here’s how to improvise:

Out of cream cheese? Greek yogurt works in a pinch, but the texture will be slightly different.
Want to cut sugar? Maple syrup or honey works beautifully – just reduce other liquids slightly.
Allergic to eggs? Try 1/4 cup applesauce instead – the tarts will be softer but still delicious.
No tart shells? You can bake the filling in greased muffin tins for cute crustless cups.
For extra richness, swap half the pumpkin puree with sweet potato puree – it’s incredible!

Remember – baking is an adventure! Some of my best versions came from happy accidents.

Equipment Needed

Here’s all you’ll need to make these pumpkin tarts:

An air fryer (obviously!)
One medium mixing bowl
Measuring spoons
A spoon or spatula for mixing

That’s it – no fancy gadgets required!

How to Make Air Fryer Mini Pumpkin Cheese Tarts

Okay, let’s get these little pumpkin beauties going! The process is so simple you’ll laugh, but I’ll walk you through every step to make sure they turn out perfect:

Preheat that air fryer! Set it to 350°F (175°C) – this takes about 3 minutes in most models. Trust me, skipping this leads to sad, unevenly cooked tarts.
In your mixing bowl, combine the pumpkin puree, cream cheese, sugar, cinnamon, nutmeg, ginger, egg, and vanilla. Mix until just smooth – overmixing makes the filling dense.
Spoon the mixture into your tart shells, filling them about 3/4 full. They puff up slightly while cooking, so leave some room at the top.
Carefully place the filled tarts in your air fryer basket. Don’t crowd them! I do batches of 4-6 depending on my air fryer size.
Cook for 8 minutes first, then check. The filling should be set but still slightly jiggly in the center – it firms up as it cools. Need more time? Add 1-2 minutes max.
Let them cool for at least 10 minutes before serving. The filling sets perfectly during this time, and you won’t burn your tongue (learned that the hard way!).

Pro Tips for Perfect Tarts

After making these dozens of times (okay, maybe hundreds), here’s what I’ve learned:

Don’t overfill! That tempting extra spoonful will bubble over and make a mess in your air fryer.
Space tarts evenly so hot air can circulate properly – uneven spacing means uneven cooking.
If your shells seem extra fragile, pre-bake them empty for 2 minutes first to crisp up.
The filling should look matte, not shiny, when done – that’s your visual cue they’re ready.

Follow these, and you’ll get perfect tarts every single time!

Serving Suggestions for Air Fryer Mini Pumpkin Cheese Tarts

These little tarts shine all on their own, but oh boy – wait till you try them with toppings! My absolute favorite is a dollop of fresh whipped cream and a drizzle of salted caramel. The sweet-salty combo with the spiced pumpkin? Chef’s kiss!

Other winning pairings:

A scoop of vanilla ice cream melting over the warm tart
A dusting of powdered sugar for simple elegance
Crushed pecans for that perfect crunch
A light sprinkle of cinnamon sugar right after baking

Serve them at room temperature or slightly warm – either way, they disappear fast!

Storing and Reheating

These pumpkin tarts keep beautifully in the fridge for up to 3 days – just pop them in an airtight container. When that craving hits, revive them in the air fryer at 300°F for 2 minutes and they’ll taste freshly baked! The shells stay crisp while the filling gets gloriously warm again.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on these pumpkin tarts (based on standard ingredients – your exact numbers might wiggle a bit):

Per tart: About 120 calories
6g fat (3g saturated)
14g carbs (1g fiber, 8g sugar)
2g protein

Remember – these are just estimates! Different brands of cream cheese or pumpkin puree can change things slightly. But hey, with portion sizes this sensible, you can totally enjoy two (or three) without guilt!

FAQs About Air Fryer Mini Pumpkin Cheese Tarts

I get so many questions about these little pumpkin wonders – here are the ones that pop up most often:

Can I freeze these tarts? Absolutely! They freeze beautifully for up to a month. Just wrap them individually in plastic wrap before freezing. When the craving hits, thaw overnight in the fridge or pop them frozen right into the air fryer at 300°F for 4-5 minutes.

Can I use homemade pumpkin puree? Yes, but here’s my trick – spread it on paper towels first to soak up excess moisture. Wet puree makes soggy shells (and nobody wants that). I learned this the messy way when my first batch turned into soup!

How do I prevent soggy shells? Two words: pre-bake magic! Just 2 minutes in the air fryer before filling creates a protective crisp layer. Also, let baked tarts cool completely on a wire rack – that steam needs to escape!

Can I make these ahead? The filling keeps 2 days in the fridge, but bake shells fresh for best texture. Or assemble unbaked tarts and refrigerate up to 12 hours before air frying – add 1-2 extra minutes if baking cold.

Now quit reading and go make these already! Tag me when you do – I love seeing your creations!

Irresistible Air Fryer Mini Pumpkin Cheese Tarts in 15 Minutes

Author: Ella Parker
Total Time: 20 minutes
Yield: 12 tarts 1x
Diet: Vegetarian

Print Recipe

Description

Delicious mini pumpkin cheese tarts made in an air fryer. Perfect for a quick dessert or snack.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup cream cheese
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 egg
1 tsp vanilla extract
12 mini tart shells

Instructions

Preheat air fryer to 350°F (175°C).
Mix pumpkin puree, cream cheese, sugar, cinnamon, nutmeg, ginger, egg, and vanilla in a bowl.
Fill tart shells with the mixture.
Place tarts in the air fryer basket.
Cook for 8-10 minutes until set.
Let cool before serving.

Notes

Use pre-made tart shells for convenience.
Adjust sweetness to taste.
Store leftovers in the fridge.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Air Fryer
Cuisine: American

Nutrition

Serving Size: 1 tart
Calories: 120
Sugar: 8g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: air fryer, pumpkin, cheese tarts, dessert, snack