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    You are in: Home / Recipes / Blueberry Cream Cheese Tarts Recipe
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    Blueberry Cream Cheese Tarts

    Blueberry Cream Cheese Tarts. Photo by ae0neal410

    1/6 Photos of Blueberry Cream Cheese Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    cookiedog's Note:

    I just watched Paula make this on TV. They look delicious! I reduced the sugar from 1 cup (personal preference) You can use other flavored pie fillings in place of the blueberry or even fresh fruit.

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    Ingredients:

    Yield:

    tarts

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
    2. 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.
    3. 3
      Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
    4. 4
      Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

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    Ratings & Reviews:

    • on June 21, 2009

      55

      Wow! Delicious! I got this recipe from Paula Deen a while back, and just got around to making them. I found that the vanilla wafers did not fit perfectly into the bottom of the cupcake liners, so I decided to crush them and layer crushed vanilla wafer crumbs across the bottom. These are delicious and oh so cute!

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    • on March 20, 2011

      55

      I followed the recipe to the T, except I subsituted pie filling with real frozen blueberries. I measured out 21 oz of blueberries, coated them with sugar to extract juices, let them thaw, then used a meat mixer (or can probably use a mash potato smasher or simply a fork) to burst blueberries until the majority of the berries were bursted. HOWEVER, do not measure out 21 oz for only 12 cups because I still had about half remaining. Start with about 10 oz and adjust as needed. Plus, the juice from the blueberries seep quickly into the treat, so either eliminate as much juice as possible or wait til ready to serve (I put mine into the freezer til ready to take with me out tonight to hopefully arrest the fluid seepage).
      Otherwise, the flavor of the cream cheese tart itself is delicious. It really lends itself to the filling flavor without an overwhelming sweetness on its own. I will definitely make this recipe again, but will experiment with the fillings.
      Thanks for such a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2010

      55

      Wow - absolutely delicious. I used cherry pie filling (I made this one: http://www.food.com/recipe/cherry-pie-filling-only-341952) but otherwise I followed the recipe word by word and it turned out perfectly :). I'll definitely make those tarts again :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Blueberry Cream Cheese Tarts

    Serving Size: 1 (1375 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.9
     
    Calories from Fat 135
    43%
    Total Fat 15.0 g
    23%
    Saturated Fat 7.8 g
    39%
    Cholesterol 72.6 mg
    24%
    Sodium 157.8 mg
    6%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.4 g
    5%
    Sugars 32.4 g
    129%
    Protein 3.7 g
    7%

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