Great Groceries: Lemon Cheesecake Tarts

Lemon Cheesecake Tarts
2 sheets refrigerated pie crust
1 (8 oz.) package cream cheese, softened
1 tsp. vanilla
2 Tbsp. powdered sugar
1 (10 oz.) jar lemon curd, divided
1 (8 oz.) container whipped topping
1 cup fresh blueberries
Powdered sugar, for garnish
Preheat oven to 450°.
Roll out pie crusts and use a 3-inch round cookie cutter to cut 24 circles. Press circles into the bottoms and partway up sides of ungreased muffin cups. Prick bottoms with a fork. Bake about 5 to 7 minutes, then let cool completely.
In a large bowl, beat cream cheese, vanilla and powdered sugar until smooth. Mix in 1/4 cup lemon curd. With a spatula, fold in whipped topping. Spoon
2 tablespoons of filling mixture into each tart shell. Top each with 1 teaspoon lemon curd, blueberries and powdered sugar. Refrigerate at least 1 hour before serving.