Categories: Dessert, not tried

Ingredients

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

Directions

1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

2. 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 fresh blueberries on top or canned blueberry filling, or pie filling of your choice.

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