Recipe: Mini Blueberry Cheesecake Tarts

It was National Cheesecake Day, and since I wasn't able to go out and buy a cheesecake dessert from one of my favorite local bakeries in town, I decided to make some at home. Luckily I had one box of cream cheese and some leftover lemons, so I browsed the internet for a cheesecake recipe that I could make using the ingredients that I had on hand.  I came across this one that I decided to try, with a few modifications, and they turned out great!

First I made the crust using Keebler Graham Cracker Crumbs, following this recipe from the Kellog's website. I cut the recipe in half since I knew I would be making only half of the cheesecake tart recipe (since I only had one box of cream cheese), and also added a dash of cinnamon. 

After making my crust mixture, I put a spoonful of the mixture in each muffin liner, then used the spoon to packed it down.  

Then I made the cheesecake part by combining one box of 1/3 fat cream cheese, 1/4 cup of sugar, one egg, 1/2 teaspoon vanilla extract, and fresh lemon juice from 1/2 of a lemon.  I used my hand mixer to mix these ingredients together.

I filled each muffin liner (with the crust) to the top, and baked them in the oven at 350 degrees for 30 minutes. After removing them from the oven, I topped each tart with a dollop of blueberry pie filling (the recipe called for Cherry Pie filling, but I only had blueberry) and placed the tarts in the refrigerator for a couple of hours.