Method

1. Line two 12-count muffin pans with cupcake liners.
2. For the crust: Crush the Marie biscuits in a food processor until fine. Stir in the brown sugar and melted butter until combined. Mixture should have the consistency of wet sand. Spoon about 25 ml of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
3. For the filling: Whip the cold cream until stiff. Beat the cream cheese and sugar together on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. Add the sour cream, lemon juice, and vanilla extract and beat until smooth. Lastly, fold in the whipped cream.
4. Use a spoon or piping bag to transfer the filling on top of the crusts. Refrigerate the mini cheesecakes in the pans for at least 3 hours. Keep refrigerated until ready to serve.
5. Serve with extra cream and lemon slices.
6. Top Tip: Make Ahead & Freeze: These mini cheesecakes can be prepared 1-2 days in advance. You can also freeze them: Remove them from the muffin pan (keep the liners on them) and place in a single layer in a large freezer-friendly container. Cover tightly and freeze for up to 3 months. Thaw in the fridge for at least 24 hours before serving.