Prepare the crust:
To a food processor, add the lemon iced cookies and process until the cookies form finely ground crumbs. Divide the lemon iced cookie crumbs between six (6) 4 ounce dessert glasses or cups. Flatten as best you can with a shot glass or your hands. Set aside.
Prepare Lemons –n– Cream Cheesecakes:
To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese. Mix over medium/high speed for about 10 seconds to break the cream cheese brick apart and soften. Turn off the mixer and add the confectioners’ sugar. Start the mixer on low speed and mix until the sugar is combined with the cream cheese. Stop and scrape the mixer to incorporate.
Add the vanilla extract and increase the speed to medium/high and mix until the mixture is smooth and fluffy. Add the heavy cream in three additions, allowing heavy cream to thicken each time before adding more heavy cream. Whip over medium/high speed until light and fluffy, about 30 seconds or so. Gently fold in the lemon zest.
Transfer cream cheese filling to a piping bag fitted with a round or star tip. Allow it to cool for at least 30 minutes in the fridge. Remove from the refrigerator and pipe mounds of cheesecake into each dessert cup.
Garnish with a slice of lemon, if desired.