Mini Cheesecake Tarts with Fruit

This has become one of those desserts I make any chance I get for a gathering. So simple, yet people will ask, you made those? People love anything tart like or individually prepared as opposed to a whole cake. If you use fresh fruit like strawberries and blueberries which has much less sugar than the canned, just cut up and toss with a little sugar and lemon juice. This will give you a little syrupy effect. I did this once and may keep doing it since I like to make 3 fruit toppings so there are 4 of each. The canned fruit is very expensive and it does not freeze well when I have leftover.

(2) 8oz pkgs cream cheese, softened
(1) cup sugar
(1) tsp vanilla extract
(2) eggs
(12) vanilla wafers
(1) can pie filling or fresh fruit, blueberry, cherry, apple
(1) pkg cupcake holders

Preheat over to 350. Line each cup of a 12 muffin pan with a cupcake liner and lay a wafer flat side down in each. Beat cream cheese with mixer until fluffy. Add sugar and vanilla. Beat well. Add eggs one at a time beating after each addition. Spoon cream cheese mixture over wafers. It should almost come up to the top. Bake for 20-25 minutes. Check with toothpick after 20. Allow to cool completely on a rack. The middle will collapse a bit and this is perfect to hold the fruit. Fill each tart with fruit. Cool in fridge until ready to serve. I like to take them out 10 minutes prior to serving just to get some of the chill out.

If making apple, you can chop up some and saute until softened. I like to sprinkle a little cinnamon on top.