These tarts are extremely easy to make, delicious, festive and beautiful. My family loves these anytime of the year but I mostly make them in the winter months;  Instead of doing an entire cheesecake you’re making pre-portioned mini cheesecakes that taste heavenly!

Recipe courtesy Paula Deen
Makes:12 tarts .

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers ( you can use oreos or chocolate chip cookies instead of nilla wafers; I used mini chocolate chip cookies)
1 (21-ounce) can blueberry filling
Optional Toppings:
canned pie filling
fresh berries
whipped cream
chocolate sauce
caramel sauce
lemon curd
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
With an electric mixer, beat cream cheese until fluffy. Add sugar and vanilla, 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 by dividing batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top.

Bake for 20-25 minutes.
Cool completely on a cooling rack.

(While they cool, they will sink down in the center, that’s normal; it makes the perfect little well to fill up with the fruit filling). Serve with blueberry filling on top or get creative and top as desired (chocolate, caramel, lemon curd, cherry pie filling, apple pie filling, my favorite with blueberry pie filling!)