Cherry Cream Cheese Tarts – AKA Blueberry


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

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of 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.

Lay 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 cherry or blueberry filling on top.

By:  Paula Deen

12 tarts

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