No-sugar Lemon Cheesecake Cups

1/2 cup instant oats (42.8g)1/4 cup pecans (26.15g)1 tbsp honey16 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 lemon1 cup whipping cream, min 35% fat, chilled (251.49g)5 slices of lemon, for decorationInstructions: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.