Step 1

Place the pork rinds into a food processor. Pulse until fine crumbs. Add the coconut oil/butter, cinnamon and stevia. Scrape the sides to combine the mixture well.

Step 2

Divide the mixture into small jars and press with your fingers to compact the crust.

Step 3

To make the filling, place the heavy cream into a large bowl and use a hand mixture to combine until the cream whips to medium peaks. Add the natural sweetener and combine until well mixed.

Step 4

Add the cream cheese, vanilla and salt and combine until smooth. Taste and adjust sweetness to your liking.

Step 5

Divide the filling into the small jars.

Step 6

Place the topping ingredients into a small bowl and combine well. Divide onto each cheesecake. Cover and refrigerate for at least 4 hours or up to 5 days.