Step 1

Place mini paper baking cups into 24 mini-muffin pan cups; set aside.

Step 2

Combine all crust ingredients in bowl; mix well. Spoon about 1 teaspoon crust mixture into each prepared mini muffin cup; press onto bottom. Cover; refrigerate 15 minutes.

Step 3

Place cream cheese into bowl; beat at medium speed until light and fluffy. Add sweetened condensed milk gradually; continue beating until well mixed. Add lemon juice, lemon zest and vanilla; continue beating until well mixed.

Step 4

Divide among prepared mini-muffin cups. Refrigerate 2-3 hours or until filling is set. Garnish each with strawberry slice.