Lemon Cheesecake Tarts

• 2 sheets refrigerated pie crust
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 jar (10 ounces) lemon curd, divided
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 cup fresh blueberries
• Confectioners' sugar, optional

1. Preheat oven to 450u0b0. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
2. Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
4. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

crust, cream cheese, vanilla, lemon curd, frozen whipped topping, fresh blueberries, confectioners

Taken from www.tasteofhome.com/recipes/lemon-cheesecake-tarts/ (may not work)