Preheat the oven to 350°F. Line a muffin tin with paper liners.

In a food processor, pulse the oats until they are finely ground. Add the butter and sugar and blend until the mixture is well combined.

Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.

Wipe clean the food processor. Add cottage cheese, cream cheese, egg, sugar and lemon zest and blend until completely smooth and creamy.

Spoon the filling mixture evenly into the prepared crusts in the muffin tin.

Bake in the preheated oven for 20 minutes, or until the centers are set and slightly golden around the edges.

Allow the cheesecake cups to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best texture.