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Berry Lemon Cream Tarts

Servings: 6


8 ounces Wisconsin cream cheese, softened
3 tablespoons packed light brown sugar
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla
6 mini graham cracker pie crusts*
1-1/3 cups berries (6 ounces)**

Cooking Directions:

Beat cream cheese in a medium bowl with an electric mixer until smooth. Add brown sugar, sour cream, lemon juice, and vanilla; mix well. Divide cream cheese filling among tart shells, spreading evenly, then top with berries.

*You may substitute one 6-ounces graham cracker crust for the mini crusts, if desired. Refrigerate at least 2 hours prior to serving for ease in cutting.

**Any fresh berry may be used.

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