Friday, November 7, 2008
cream cheese tarts: revisited
i posted pictures of these before but forgot to share the recipe. i made adjustments to the crust and topping (gingersnap cookies) for a more fall feel, but the basic recipe is the same.
3 (8 oz.) packages cream cheese
1 c. sugar
1 1/2 T. lemon juice
2 t. vanilla
cookie wafers (nillas, oreos, this time i used a gingersnap - gluten free for a co-worker)
(could garnish with cherries or fruit if made with a nilla wafer or something like that)
beat all but wafers and chosen garnish until well-blended. line cupcake pans with foil-lined cupcake papers. place a wafer in bottom of each. fill with cream cheese mixture 2/3 full. bake in 350° oven for 20 minutes; cool. garnish with crushed leftover cookies or fruit filling. makes 30 cakes.