Cream Cheese Tarts Paula Deen Recipes

BLUEBERRY CREAM CHEESE TARTS

Steps:

• 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.

EASY CHEESECAKE CUPCAKES...PAULA DEEN

Steps:

• HEAT oven to 350°F.
• PLACE a paper cupcake liner in each of 12 muffin cups.
• BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one 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. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

CREAM CHEESE TARTS

Steps:

• Mix first five ingredients, beat at high speed.
• Line tart pan with paper liners (small).
• Put vanilla wafers in liners bottom side down.
• Spoon 1 T batter onto wafer.
• Bake 15 minutes at 350 degrees F. Let cool.
• Top with cherry pie filling or any fruit.
• Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.