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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4.7 230
this is an old recipe from the wives of the sons of italy cookbook , i started making them over 40 years ago , misrepresented item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made these and they were delish! I will be making these again and again! Thank you Paula! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
i really like the tarts!!! item not reviewed by moderator and published

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Spring Entertaining Guide