The Midnight Baker: Lemon Blueberry Cheesecake Tarts

Lemon Blueberry Cheesecake Tarts

If one of your resolutions this year was to eat healthier and practice portion control, but you still miss a little treat now and then--keep reading!

While no one professes that cheesecake is a healthy choice, it can certainly be part of a healthy eating plan. Portion control is the key here. Since these tarts are only the size of a smallish cupcake, you get all the taste, yet much fewer calories and fat. Not guiltless, but pretty close to it.

These tarts have a light, lemony flavor in the filling. More lemon in the base, which is a lemon sandwich cookie, and the bright flavor of blueberry in the topping.

Lemon Blueberry Cheesecake Tarts

12 lemon sandwich cookies
2 - 8 oz pkgs cream cheese, softened
1 cup sugar
1 tsp lemon extract
2 tsp lemon zest
2 eggs
1 cup (more or less) blueberry pie filling

Preheat oven to 350 degrees. Line a regular muffin pan with paper cupcake liners. Place 1 lemon sandwich cookie in the bottom of each cupcake liner.

Beat cream cheese, sugar, extract and zest until smooth. Add eggs, one at a time, beating well after each addition.

Fill each cupcake liner with the cream cheese filling to about 1/8-inch from the top of liner. After baking, the cheesecake will fall in the center making the perfect indentation for the filling.

Bake at 350 for 20 minutes. Remove from oven and cool completely.

Spoon about 1 tbs of filling in each depression. Chill thoroughly.