By request…

We recently served these at a banquet for Gamma, my daughter sorority. The original recipe comes from Paula Deen.

Photo courtesy

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 12 vanilla wafers
  • 1 (21-ounce) can blueberry filling, or other pie filling

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.

Note: The cakes will come out of the oven puffed up, but as they cool, the center will sink, creating a well, perfect for filling with the topping of your choice.

Just for fun, I am including some photos of the table decorations. My daughter was responsible for decorating them, and she did a great job.


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