Tartletts

This is a crowd favorite. It is enormously impressive and so cheaterbug easy!

Ingredients
pre-made pie crust (or of course you can make your own) - the quantity depends on how many you are making. I believe I can get 8 tartletts out of one crust and each box contains 2 crusts.
1 jar of good lemon curd - Trader Joes has the best one I've tasted this side of the pond
1 container of no-bake, pre-made cheesecake filling (Philladelphia makes one you can find right by the pie crusts!)
Sugar
Your favorite berries - fresh only, frozen won't do for this

Take mini tartlet pains (you can find them in most cooking shops, Sur La Table and Bed Bath and Beyond both carry them) and spray with a cooking oil. Form the pie crust into the mold. I usually use a round cookie cutter to cut out the shape, form in the mold and the remove the excess. Sprinkle a light dusting of sugar over the tartlett pans. Bake in the oven per the pie crust instructions. I usually shorten the cooking time a wee bit. Once baked, cool and remove the crusts from the molds. These will store in an airtight container for a couple of days if necessary.

Gently combine the cheesecake filling with the lemon curd by folding in the cheesecake filling. Try to keep as much air in as possible to retain the fluffiness. Pour mixture into a gallon ziplock bag. This will store for a couple of days if necessary.

When ready to serve tartletts, cut a hole into the corner of the ziploc bag and pipe mixture into the tartlett cups. Top with berries and serve.

Note: These don't sit well. Try to do this last step only when they are ready to go on a platter to serve. They'll sit for 2-3 hours before they start to get soggy.

Optional: If you want your berries to be nice and shiny you can warm a few tablespoons of apricot preserves or some marmalade (or a combination of both) and toss the berries in that mixture once cooled. Then place berries on the tartletts cups.