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Results 1 - 10 of 12 for blueberry cheesecake tarts
Melt butter and mix all crust ingredients. Bake in 9 x 13 inch pan for 15 minutes at 400 degrees.
Preheat oven to 375 degrees. ... 375 degrees for 15 minutes. Cool. Top each tart with canned pie filling or fresh fruit. Yields: 16 to 20 tarts.
In medium bowl beat cream ... lemon juice and vanilla until well mixed. Pour into pie shell or tart shells. Chill 3 hours. Top with pie filling.
Beat together eggs and sugar. Add cream cheese and beat 10 minutes with electric mixer. Add vanilla. Put 16 cupcake liners in muffin tins ...
Place one cookie each in ... of the pie filling on each tart. Keep refrigerated. Make sure you use foil cups, regular paper cups will collapse.
Line cupcake tins with paper or foil cases. Place 1 vanilla wafer in each, round side up. Cream together cream cheese, eggs, sugar and ...
Place paper or foil baking cups in approximately 21 openings of muffin tins. Place 1 vanilla wafer in each baking cup. Mix first 4 ...
Beat together cream cheese, sugar, eggs and lemon. Put one vanilla wafer in bottom of cupcake papers. Fill 3/4 full with cheese mixture. ...
Serves 6. Preheat oven to ... well. Place individual tart crusts on baking sheet. Pour ... refrigerator two hours. Top with summer fruit. Serve.
Heat oven to 350 degrees. ... Loosen edge of cheesecake with knife before removing side ... just before serving. Blueberry Glaze: Drain 1 can (16 ... Stir in blueberries; cool.
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