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.

Mix the cream cheese and erythritol: Using a handheld whisk, mix the room temperature cream cheese and erythritol in a large bowl until fluffy.

Add lemon juice and zest: Incorporate the lemon juice and zest into the cream cheese mixture and mix well. Set aside.

Whip the cream: In another bowl, whisk the chilled whipping cream until stiff peaks form using a handheld whisk.

Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula until everything is well combined. Set aside.

Prepare the cups: Place a slice of lemon against the walls of each of the prepared cups.

Add the filling: Spoon the lemon cheesecake filling into each cup, smoothing out the top with the back of the spoon.

Chill the cheesecake cups: Chill the cups for 4 hours in the coldest part of your fridge.

Enjoy!