Photo: Blueberry Cream Cheese Tarts Recipe
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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By utahteot
on March 10, 2013
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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.
By cutie_11717059
Winchester, KY
on February 11, 2013
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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..
By leahlyn99
Grand Forks, ND
on November 22, 2012
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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
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