Berry-Lemon Cheesecake Squares

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.