Berry Cream Cheese Tarts

• 2 cups graham cracker crumbs
• 1 tbsp. sugar
• 1/3 cup melted butter
• 8 oz softened cream cheese
• 1 eggs
• 1/4 tsp vanilla
• 1/2 tsp lemon juice
• 1/4 cup sugar
• 1 1/2 cup chopped berries (I used strawberries and whole blueberries for patriotic pastry.)

Line muffin tins with paper baking cups. Combine crumbs, sugar and melted butter. Press about 1 tablespoon of crumbs into each cup.

Beat cream cheese with sugar, eggs, lemon juice and vanilla until smooth.

Spoon 1 teaspoon into the crumb shells.

Bake at 375°F for 10-12 minutes and let cool. Top with berries.