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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
Instructions:
Serve chilled: Once set, serve the refreshing and healthy lemon cheesecake cups chilled.
Blend the base ingredients: In a food processor, blend the instant oats, pecans, and honey into a semi-fine mixture.
Divide the base: Evenly distribute the mixture into 5 cups and set aside.
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