No Bake CHURRO Cheesecake

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.
Divide the mixture into small jars and press with your fingers to compact the crust.
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.
Add the cream cheese, vanilla and salt and combine until smooth. Taste and adjust sweetness to your liking.
Divide the filling into the small jars.
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.