1 box refrigerated pie crusts, softened as directed on box
1 teaspoon milk
2 teaspoons sugar
1/2 cup whipping cream
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 to 2 teaspoons grated lemon peel
1 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.
Recipe shared from: http://www.bettycrocker.com/recipes/berry-lemon-cheesecake-squares/a550607e-0bee-4064-9885-6d02cc9b4268