Crush the digestive biscuits in a food processor until fine crumbs. Melt the unsalted butter, pour into crumbs, and mix until resembling wet sand. Press into mini cheesecake molds. Chill for 30 minutes.

Beat room temperature cream cheese with sugar until smooth and creamy. Add in vanilla extract and lemon juice, mixing well.

Whip the thickened cream in a separate bowl until soft peaks form, being careful not to over-whip.

Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

Spoon the creamy filling onto the chilled crusts, smoothing the tops with a spatula.

Cover with plastic wrap and chill for at least 3 hours until set.

Once set, remove from molds, decorate with fresh berries, and serve.