No Bake Pumpkin Cheesecake Pecan Tarts - The tart shell is made of ground pecans, maple syrup and dates with a pumpkin cheesecake filling. All no bake! This makes enough for 24 mini tarts. I used the leftover pumpkin cheesecake purée to make 4 of these Pumpkin Cheesecake Parfaits.
Place the pecans in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Remove the pits from the dates and discard. Add the dates, maple syrup and kosher salt and pulse again for a minute or two until the dough comes together.
I use non-stick mini muffin tin, but if you don't, grease the mini muffin tin with a little oil or vegetable spray. Divide the nut dough into each tart shell and form the shell, pressing down and up the sides to completely cover the tart pan. Pop the shells in the freezer for 30 minutes to firm up.
In the bowl of a electric mixer or mixing bowl, whip the heavy cream until stiff. Remove 1/3 for topping and set aside, covered in refrigerator.
In a separate bowl, beat the cream cheese until fluffy. Add the brown sugar and pumpkin purée and continue to mix until creamy. Add the vanilla, cinnamon, ginger, nutmeg, cloves and salt and beat again for 2 minutes.
Fold the pumpkin purée in with the whipped cream using a rubber spatula. Take the shells out of the freezer. Remove shells from muffin tin by inverting and tapping and place on serving platter.
Scoop the mixture into a piping bag or into a Ziploc bag (cut the corner) and pipe into the pecan shells. Top each with a dollop of whipped cream and a drizzle of caramel sauce if desired. Keep refrigerated until serving.