No Bake Lemon Cheesecake

To make the crust place all the ingredients into a large bowl and stir well to combine.
Divide the crust into 10 small jars. Press firmly into the bottom and set in the fridge to set.
While the crust chills, make the filling. Place the cream cheese into a large bowl and stir well until there are no clumps. Add the lemon collagen, sour cream, lemon juice, powdered allulose and stir well.
Place 2 tablespoons heavy cream into a small bowl and add the gelatin. Stir well to combine, then heat in 15 second increments in the microwave until the gelatin has melted. Use a spatula to combine the gelatin mixture into the cream cheese mixture.
Place the rest of the cream into a large bowl and use a hand mixture until stiff peaks form. Stir the whipped cream into the cream cheese mixture. Add the salt and stir well. Taste and adjust sweetness to your liking.
Divide the cream cheese filling evenly into the jars with the chilled crust. Place back into the fridge for 3-4 hours or until set.
Store covered in the fridge for up to 5 days. Do not freeze.