Preheat oven to 350°F. Line a mini muffin pan with paper liners.
Place the digestive biscuits and butter in the food processor and process until smooth crumbs form. Divide the crust evenly in the muffin pan, about 1 tsp per muffin. Place the muffin pan in the fridge to chill while you make the cheesecake batter.
Mash the bananas really well with a fork. Add lemon juice and set aside until ready to use.
Wipe down the food processor and process the cream cheese until smooth. Add the eggs and sugar. Finally add the mashed banana mixture. Process until the batter is smooth - scrape the sides of the processor to get everything incorporated.
Divide the batter evenly between the cavities of the mini muffin pan - about 1tbsp of batter each. Bake for 12~14 minutes or until the tops of the cheesecake look set.
Remove from the oven and after about 5 minutes, gently remove the cheesecakes onto a wire rack to cool. Once they are completely cooled, chill them in the fridge for at least 2~4 hours before serving.
Drizzle generously with chocolate sauce before serving. Optionally top the cheesecakes with fresh berries and Enjoy!!