Prepare Puff Pastry Base: Seal two sheets of puff pastry together, roll into a log shape (12 inches long), wrap in plastic wrap, and chill for 30 minutes.

Shape Tarts: Slice chilled pastry log into discs (1-inch thick), preheat oven to 425°F, and press each disc into mini muffin pan.

Make Filling: Combine cream cheese, cheddar cheese, pickled jalapeños, and bacon crumbles in a bowl; stir until smooth.

Fill Tarts: Spoon filling into pastry shells, about two-thirds full.

Bake Tarts: Bake for 15-20 minutes until golden brown and bubbly.

Add Jalapeño Topping: In the last 5 minutes of baking, place jalapeño slices on tarts.

Garnish: Cool slightly, then add sweet chili sauce on top of each jalapeño slice before serving.