Blueberry Cream Cheese Tarts

This is another one of those recipes I have had in my file quite some time. I thought they would be a perfect compliment to my lunch menu and a bonus, easy to make. The name is a little deceiving, these are mini cheesecakes. I was really surprised a what a perfect crust the vanilla wafer made on the bottom. I can just imagine all the possibilities for other cookie crusts-chocolate wafer, ginger snap, crushed Oreos. These only took me about 10 minutes to make. I was also able to make them the night before and they held up perfectly. I wanted to use the blueberry pie filling as suggested but the store bought pie fillings have artificial colors in them which I try to avoid. Who would have thought? I looked in Whole Foods and didn't find any canned or jarred pie fillings. So, I decided to use a jar of St. Dalfour Wild Blueberry Fruit Spread that I have had in my pantry for a while. It worked perfectly. Its made of 100% fruit and had nice petite little blueberries nestled in the spread. This recipe is a keeper not only because it was delicious but because it is really versatile and can be made in a snap.

Blueberry Cream Cheese Tarts
Source: Paula Deen/Foodnetwork.com

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract (I used 1 tsp vanilla bean paste)
2 eggs
12 vanilla wafers (I found organic at Whole Foods)
1 (21-ounce) can blueberry filling, or other pie filling (I used a Natural Fruit Spread)

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.