These tasty little lemon
'cheesecake' tarts, topped with fresh berries, are quick and
easy to prepare thanks to ready-made mini graham cracker pie
crusts.
Berry
Lemon Cream Tarts
- 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.
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