So if you don’t want to heat up the oven and want a winning dessert then these are for you!
Start with:
8 ounces cream cheese at room temperature
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup fresh lemon juice
1 9 in graham cracker crust or 12 mini graham cracker tart shells (store bought)
1 cup fresh blueberries (I used raspberries also)
Whipped cream topping, if desired
In the bowl of an electric mixer cream together the cream cheese and sweetened condensed milk until smooth.
Add vanilla extract and lemon juice and beat until combined.
Pour cream cheese mixture into either graham cracker pie crust or tarts. I spooned this into each tart. Approximately 1 1/2 – 2 tbsp per tart.
Cover the tart in either your blueberries or fruit of choice. Put in the refrigerator to set up. Approximately 2 hours for the small tarts or longer. I made mine the day before and put them in two 9 x 13 in. pans covered with foil. They came out perfect. You can top with whipped cream also if you like!
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
