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Lemon Blueberry Cheesecake Tarts
These tarts have a light, lemony flavor in the filling. More lemon in the base, which is a lemon sandwich cookie, and the bright flavor of blueberry in the topping.
- 12 lemon sandwich cookies
- 2 - 8 oz pkgs cream cheese softened
- 1 cup sugar
- 1 tsp lemon extract
- 2 tsp lemon zest
- 2 eggs
- 1 cup more or less blueberry pie filling
Preheat oven to 350 degrees. Line a regular muffin pan with paper cupcake liners. Place 1 lemon sandwich cookie in the bottom of each cupcake liner.
Beat cream cheese, sugar, extract and zest until smooth. Add eggs, one at a time, beating well after each addition.
Fill each cupcake liner with the cream cheese filling to about 1/8-inch from the top of liner. After baking, the cheesecake will fall in the center making the perfect indentation for the filling.
Bake at 350 for 20 minutes. Remove from oven and cool completely.
Spoon about 1 tbs of filling in each depression. Chill thoroughly.
Serving: 1serving | Calories: 253kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 131mg | Potassium: 79mg | Fiber: 1g | Sugar: 30g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg