No-sugar Lemon Cheesecake Cups

ingredient

• 1/2 cup instant oats (42.8g)
• 1/4 cup pecans (26.15g)
• 1 tbsp honey

• 16 oz full-fat plain cream cheese, room temperature (453.59g)
• 2/3 cup erythritol (140.89g)
• 1/4 cup lemon juice (64.46g)
• Zest from 1 lemon
• 1 cup whipping cream, min 35% fat, chilled (251.49g)
• 5 slices of lemon, for decoration

Directions:

• Serve cold: After setting, serve the nutritious and revitalizing lemon cheesecake cups cold.
• Mix the foundation ingredients: Process the quick oats, pecans, and honey in a food processor until they are semi-fine.
• Divide the base: Divide the mixture equally among 5 cups and reserve.
• Combine the erythritol and cream cheese: In a large bowl, combine the erythritol and cream cheese at room temperature. Using a handheld whisk, whisk until frothy.
• Add lemon juice and zest: Mix the cream cheese mixture thoroughly after adding the lemon juice and zest. Put aside.
• Whip the cream: Using a handheld whisk, beat the cold whipping cream in a separate bowl until stiff peaks form.
• Mix the ingredients: Using a spatula, gently fold the whipped cream into the cream cheese mixture until everything is thoroughly blended. Put aside.
• Assemble the cups: Press a lemon slice up against the walls of each cup.
• Put the filling in: Using the back of the spoon to smooth off the top, spoon the lemon cheesecake filling into each cup.
• Place the cheesecake cups in the coldest section of your refrigerator and chill them for four hours.
• Have fun!