Blueberry Cream Cheese Tarts

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
12 tarts
Level:
Easy

Ingredients
  • 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
Directions

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.


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    this is an old recipe from the wives of the sons of italy cookbook , i started making them over 40 years ago , misrepresented
    Just got done baking them, they are so delicious. 20 minutes at 350 was perfect timing. I dipped the vanilla wafers in melted butter and sprinkles them with a little bit of sugar (some of the reviews said the vanilla wafers were blan. That's the only change I made. Easy perfection!!!!!
    These were so dang easy to make, but I had to cook them for 40 minutes, as I am at 4,500 ft. and I also recommend spraying the outside of the pan with non-stick spray so when they poof up they won't stick to the pan. I also just used frozen berries and a little bit of sugar and cornstarch for the berry top - Yum and just a little less sugar.
    OMG these are fantastic.. I make them all the time and so easy. Thanks Paula for a great receipe. I am making them on Friday for Ladies Nite.. could eat them all day long. Everyone always wants the receipe..
    Ok I just finished making them, now since it called for a wafer on the bottoms, I figured since the wafers are small, this recipe was intended for mini tarts and for the MINI cupcake pan! Well I guess I was wrong, it must be for full size muffin cups an pan as these really were horrible....if I had NO taste buds on a dark day....maybe, but really come on what is everyone raving about...OMG, unbelievable! Yuck :p
    I made these and they were delish! I will be making these again and again! Thank you Paula!
    These tarts are easy to make, delicious, and beautiful. I make them for potlucks, and they always are a hit. Thank you, Paula! 
     
    To make them slightly healthier, I use low-fat Nilla wafers and low-fat cream cheese. I would not recommend substituting with neufchatel cheese; the texture is not the same. 
     
    My family loves these anytime of the year but I mostly make them in the summer months great recipe easy to make and smiles after every plate.
    I made these for a church dinner but I used splenda & no sugar added cherry pie filling for the topping and they turned out great. My mother & I are diabetic & this was a great treat for us. Everybody loved them & couldn't tell that they were sugar free. Thanks Paula for an easy quick treat.
    i really like the tarts!!!
    OMG these are so good. 
    YUMMY!! Added my own twist on these,or maybe a Paula twist! Dipped 2 vanilla wafers in melted BUTTER(Land-O-Lakesfor each tart before placing them in bottom of cupcake liner.Friends and family loved them!!
    This is an old Pampered Chef recipe. If you don't like the fillers in canned pie filling, you can use macerated berries. A good quick fix when you're in the mood for cheesecake.
    THERE SO FRICKING GOO EVRYBODY LOVES THEM I LOVE THEM
     
    TXS
    EVERYONE LOVES THEM..THEY ALL LOOK FORWARD TO THEM FOR THE HOLIDAYS.
    I was disappointed with this recipe.
    Everyone that has tasted them loves them! I think they're perfect. Is there a way to make them chocolate without hurting the recipe?
    Absolutely delicious and so easy to make! Instead of canned pie filling, I use fresh berries.
    These were so delightful! I made these for a brunch and they were a big hit...They were very simple to make also.
    These are a complete hit and very easy to make! I did make a few changes to the recipe though. 2/3 cup sugar instead of 1 cup; 1 tbsp vanilla instead of 1 tsp. The vanilla wafers don't fit exactly at the bottom of the cupcake pan, if it bothers you just break them up and add a little more. Also, my cupcakes always crack, then sink down while cooling. I'm not sure how normal this is, it happens every time. But once you add the topping you cant tell! My family's favorite toppings are cherry and peach :) This recipe never fails.
    Always a BIG hit at gatherings!
    These are fun and delicious little cheesecake-like treats. My niece loves them with chocolate ganache on top (instead of the blueberries). They are easy to make and good with a number of toppings. They come out better if all of the refrigerated ingredients are allowed to come to room temperature. For some reason, they seem creamier. Although they usually fall a little in the center (perfect for putting the filling in), sometimes they do not. I use a ginger snap for the crust.
    I used low-fat cream cheese and Splenda to lighten up on calories. Whipped cream cheese might make the filling fluffier/lighter, too.
    Super great! Making it was fun, cool and easy.  
    We made this in cooking class (we are all ages 11- 14 with a toaster oven. We put fresh blueberries on our tarts.  
    - Class Y09
    These are so delicious! I thought they were mini NY cheesecakes when I first tried them! I make them for every occasion. I brought a batch to work and my co-workers actually fought over who was going to get the last one! I use 2 Nilla wafers per tart so I end up making 18 tarts instead of 12 per batch. This recipe is definitely a keeper!!!
    Very easy and simple to make. I took the other reviewers' suggestions and reduced the sugar to 3/4 cup and increased the baking time by a few minutes. Definitely a keeper!
    Awesome!!! Everytime there is a holiday or celebration I always make these with any other desert I may be making. Sooooooo good.
    This has become a favorite dessert in my family : I added 1 TB of lemon juice, to "lighten up" the batter and instead of using the blueberry filling, either left them plain or topped with a favorite flavor of jam/preserves. I actually can get around 18 tarts, if I measure using an ice cream scoop or a 1/3-1/2 cup measuring cup.And no, NanaLiv, you don't have to bake the wafers in advance. Just pour the batter on top and bake. So easy, quick, and yummy to make. I'd pit this against those fancy tarts one finds at banquets or hoity-toity functions. : LOVE THIS RECIPE...and thanks, Ms Paula!
    i can feel the yummyness just by reading the recipe ! but i have 1 little question about the wafers....do i have to bake them too ?
    Awesome! I used golden oreo's for the cookies and baked for 5 extra minutes....thanks Paula for a great recipe!
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