Combine room temperature cream cheese with sweetened condensed milk using a mixer. Mix until smooth.

Zest your lemon and add to mixture. Cut lemon in half and juice your lemon into the mixture.

Add vanilla and stir until incorporated

Place mixture covered in fridge for about 2 hours + or until firm.

Preheat your iven to 425. Thaw your pie crusts and spread them out on a flat surface. Using a cookie cutter or just the rim of a glass cut small circles out and place them into a muffin pan.

Pat them down as you would a pie crust and poke holes in the bottom with a fork.

Bake 5 to 7 min or until slightly golden brown.

Remove from pan and cool. Take your mixture out and put it in a plastic or piping bag. With a nozzle or a hole in the corner pipe the mixture into each cup evenly. Add black berries and mint leaves.

Enjoy