Description
These blueberry cream cheese mini tarts are a tasty dessert anytime of year, for any occasion!
Ingredients
- Frozen Mini Pie Shells: 15
- Cream Cheese, softened/room temperature: 1 package (8 ounces)
- Powdered Sugar: 2 cups
- Cool Whip: 1 cup
- Fresh Blueberries: 1 cup
Instructions
- Bake the pie shells: Distribute the pie shells on baking sheets and bake them per the directions on the package.
- Make the filling: To a large mixing bowl, mix the softened cream cheese and powdered sugar together with an electric hand mixer on high. Add the Cool Whip and mix again.
- Assemble the tarts: Evenly distribute the filling (about 1 tablespoon) in each of the pie shells (ensure the pie shells are completely cooled before filling). Top each tart with a few blueberries and chill for at least 1 hour before serving.
Notes
It's important to wait for the pie shells to be completely cooled before filling them with the filling because if they're warm, the filling will melt.
It's not neceesary to chill them long before serving, but chilling them for at least an hour will allow the ingredients in the tart filling time to meld their flavours together and be a lot more tasty.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American