Cream Cheese Tart with Raspberries

By Paula Deen

6 reviews • 0 questions

Difficulty: Easy

Ingredients

12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2 8-ounce packages softened cream cheese
1 jar of raspberry preserve
(enough to top tarts) raspberries

Directions

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay 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 raspberry filling on top, or pie filling of your choice.

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Reviews (6)Questions (0)

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Brenda White

August 29, 2011

This is a lovely recipe. Easy and delicious. My granddaughter made these for a church function and received rave reviews. Wonderful recipe. Thanks.

Jan O'Neal

August 18, 2011

I saw it when you were on Rachel Ray show. Didn't have paper cupcake holders, used my muffin tins, (6) lined the sides with the wafers along with putting one in the bottom, had to bake a little longer. Used Rasberry pie filling. OMG Yummyyyy Thanks

sue moore

May 29, 2011

I was at your resturant a week ago at Horse Shoe in Indiana and had a piece of cheese cake that was to die for. I have been searching for the recipe ever since. I thought it had a layer of raspberry mixed with the filling and then a layer of basic cheese cake on top of that then baked. This is my take on what the recipe basics may be. I hope you review these comments and you can help me get this recipe. Thank You!!!! Ps. The crablegs and seafood are to die for too. I make your crockpot mac & cheese real often. Sue Moore - Salem, In.

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