Berry Lemon Cream Tarts
These delightful lemon cheesecake tarts, topped with fresh berries, are quick and easy to prepare thanks to ready-made graham cracker tart crusts.
8 ounces cream cheese, softened
3 tablespoons light brown sugar, packed
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
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.
Makes 6 mini-tarts.
*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.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.