Jingle Berry-Lemon Cheesecake Pots with Oat Crumb

• In a medium bowl, place cream cheese and beat, using electric beaters until smooth, 1-2 minutes. • Add light cooking cream, white sugar, lemon zest and a good squeeze of lemon juice. Beat until well combined and smooth, 1-2 minutes. • Divide the cheesecake mixture evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.

• While the cheesecake is setting, add melted butter to the measured classic oat mix and stir to combine. Tip onto a lined oven tray and spread into a single layer. • Bake until golden, 8-10 minutes. Set aside to cool then break apart the crumb. Store in an airtight container.

TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!