Toss the cannoli shells and sugar in a food processor and pulse until they combine and the cannoli shells become the texture of fine crumbs.

Add the melted butter to the food processor and pulse until the ingredients are mixed thoroughly.

Press the crumbs into 6 mini springform pans that you've sprayed with non-stick spray. You can use the bottom of a glass or the blunt edge of a honey dripped to tamp down the crumbs to form the crust. I love using my honey dripper for this. Gets into the corners really well.

Set the pans aside.

Make sure you put one can of lemon pie filling aside. You will be using one inside the cheesecake filling, and then another to top the cheesecake.

In a stand mixer, using the whisk attachment, combine the heavy cream and sugar. Turn the mixer on low speed, then gradually increase to high speed. You want to mix the heavy cream until it's fluffy. It helps to make sure the bowl, whisk attachment and measuring cup are super cold before mixing if it's hot in your house. This will ensure fluffy whipped cream.

In a separate bowl combine the cream cheese, and vanilla. Mix until the cream cheese is fluffy and free of any clumps. Then add 1 can of the lemon pie filling. Mix until well combined.

Now combine the lemon cheesecake portion with the whipped cream portion, mix until it's perfectly combined.

Pour the lemon cheesecake filling into the mini springform pans, over top of the crumb base. Pour an equal amount into each one and smooth the top with a spoon.

Now spread the other can of lemon pie filling evenly over each pan. Spread with a spoon.

Place in the fridge for about 4 hours, or overnight for the best results. You want it to have enough time to firm up.

When you remove them from the fridge run a knife around the inside edges of all the pans before releasing them. This will help keep them pretty.

Top with crushed cannoli shells and then sprinkle some confectioners sugar over top.

Serve with a big old lemon-loving smile!