8 ounces cream cheese, softened
3 tablespoons light brown sugar, packed
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)**
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.
This recipe courtesy of Wisconsin Milk Marketing Board.