Lemon Cheesecake pots

For Base:

1. Pour 120g of oats into a mixing bowl
2. Weigh out 50g of butter, melt it and add to the bowl of oats
3. Now add 30g of brown sugar to the mix
4. Mix well and add to the cheesecake pots and compress until evenly spread out
5. Now place in fridge while you make the topping

For Topping:

1. Weigh out 350g of crème fresh and add to a mixing bowl
2. Add the remaining 75g of brown sugar
3. Add the 4 tbsp's of lemon juice to the mix
4. Now pour the topping onto the base and place in the fridge for up to 12 hours to set
5. Grate lemon zest on top for decoration and extra flavour

Makes 6 pots, calorie information based on 1 serving