With electric mixer on high cream together cream cheese and sugar, abut 1 minute. Add sour cream, vanilla extract and lemon juice. On medium speed add the egg and beat just until combined.
Divide between the cupcake liners onto the prebaked crusts.
Bake 18-20 min until the edges are set and the center is a little jiggly. Place pan on cooling rack and cool 30 min. Transfer to refrigerator and cool at least 2 hours.