Blueberry Cream Cheese Tarts
By Paula DeenJUMP TO RECIPE
- 12 vanilla wafers
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 (8 oz) packages softened cream cheese
- 1 (21 oz) can or other pie filling blueberry pie filling
Preheat oven to 35 °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.