Blueberry Cream Cheese Tarts

I love cheesecake (especially from The Cheesecake Factory: New York Style); how about you?

Unfortunately, cheesecakes (well, any sweet desserts) do not love me back – if I look at it wrong I gain ten pounds.

If you didn’t know or just didn’t care about the nutrition facts (sometimes it’s smart to stay dumb, so you don’t have to feel guilty about eating such bad food), each slice of cheesecake has around 1,150 calories and 74 grams of fat!!!

I think I just 20 pounds right now from thinking about the cheesecake!

Anyhow, I was lying on my couch, while my youngest was taking a quick afternoon nap, and saw Paula Deen show.

In her Quick Fix (quick and easy) episode, Paula Deen was talking about making a chicken pot pie, steak Diane, snow peas in orange liqueur, and blueberry cream cheese tarts.

I have already made her steak Diane recipe (it was alright) and blueberry cream cheese tarts — wow, the dessert is heavenly, and it in small servings so I don’t over-kill.

The recipe requires general and everyday items we usually have it in the house: such as cream cheese, vanilla extract, vanilla wafers, eggs, sugar, pie filling, and paper cupcake liners.

I have made it twice already, and my family loves it.

It is so quick and easy that while my family sits down to eat dinner, I just pop those little babies in the stove, and voila – “it’s done.”

Yes, it does require some planning though.

For instance, I have to take the cream cheese out of the refrigerator, an hour before, so it reaches room temperature.

Second, I mix all the ingredients up and insert paper liners into the muffin tray, while my dinner is cooking.  Also, don’t forget to preheat the oven when you are mixing the ingredients!

It is so easy, and I love the fact that I can provide dessert for my family after dinner – it just feels like restaurant; you know what I mean?

Try it and see if you or your family likes it.

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