8 oz. cream cheese, softened 3 Tbsp. light brown sugar, packed 1/2 c. sour cream 2 Tbsp. lemon juice 1 tsp. vanilla 6 mini graham cracker pie crusts, or 1 ( 6 oz.) graham cracker crust 1 1/3 c. fresh berries ( 6 oz.), any kind
What to do:
1. Beat cream cheese in a medium bowl with an electric mixer until smooth. 2. Add brown sugar, sour cream, lemon juice, and vanilla; mix well. 3. Divide cream cheese filling among tart shells, spreading evenly, then top with berries. 4. Refrigerate at least 2 hrs. prior to serving for ease in cutting.