Place berries in a small saucepan over medium heat. Cook until berries soften and begin releasing juices, about 5 minutes. Stir occasionally while cooking.

Transfer berries and juices into a strainer over a bowl. Press berries using a silicone spatula or spoon to release juices. Discard pulp.

You should have between 1/3 to 1/2 cup of berry juice. Place juice in refrigerator to cool to room temperature or cooler (I do this while cream cheese is coming to room temperature).

Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy. Add sugar and beat to combine.

Add whipping cream and vanilla and beat to combine (make sure there are no lumps). Add berry juice and beat to combine.

Spoon filling evenly into pie crusts. Chill for at least 2 hours or overnight. Cover if chilling overnight.

Garnish with fresh berries if desired. Keep tarts covered and chilled when not serving.