Thursday, October 27, 2011

Blueberry Cream Cheese Tarts

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.


1 comment:

  1. I've made these a few times and I cut back on the sugar a bit.. I also crumble the vanilla wafers so it resembles a cheesecake crust a bit more. I've topped them with chopped berries tossed in a bit of sugar just because I'm not crazy about pie filling. I read in the Paula Deen recipe comments that you can make a cookies and cream one with crumbled Oreos under and whipped cream on top.. These are so yummy, I always have to make two batches since my family devours them so quickly..