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)
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.