8 oz. packages cream cheeses, softened
** Fruit filling - You may use whatever kind of filling you'd like.
Preheat oven to 350°.
Place a paper cupcake liner in each cup of a 12-cup muffin pan.
Beat cream cheese with an electric mixer until fluffy, beating well.
Add eggs, one at a time, beating well after each egg.
Lay a vanilla wafer flat side down in each muffin cup.
Spoon cream cheese mixture over wafers.
Bake 20-22 minutes.
Allow tarts to cool completely and serve with fruit filling on top, or any other pie filling.