Preheat oven to 375°F.

Place the vanilla wafers, almonds and sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a medium bowl.

Stir in the melted butter and then press 1½ Tbsp of mixture into bottom of mini-muffin tins. (Note: A silicone mini-muffin tin or a mini-tart pan with removable bottoms is ideal for this step.)

Bake at 375°F for 10 minutes.

Remove pan from oven and set aside to cool.

Once cool, carefully remove each crust and place on a large plate.

Whisk together cream cheese and sugar until well combined; set aside.

In a separate bowl, beat heavy cream with lemon juice, vanilla extract and lemon zest until stiff peaks form (~3-5 minutes on high speed of electric mixer).

Gently fold whipped cream mixture until cream cheese mixture until well blended.

Using a pastry bag fitted with a large round tip, pipe a large dallop of Lemon Topping onto each crust.

(Optional) Prior to serving, garnish with lemon slices, blueberry and mint.

Keep refrigerated until ready to serve.