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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.