In a small bowl, combine the almond flour, cinnamon, and Natvia sweetener.
Add melted butter then divide between eight 4 ounce jars or dessert cups.
Press down to form a crust at bottom of each cup.
Stabilized Whipped Cream:
In a small pan, combine gelatin and cold water; let stand to soften gelatin.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool slightly at room temperature (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, stream in the gelatin liquid to whipping cream.
Whip at high speed until stiff. Set aside.
In medium bowl, blend all filling ingredients with an electric mixer until well combined.
Fold in half of the stabilized whipped cream.
Pipe or spoon filling over crust in each jar, dividing evenly between the cups.
Top off each jar with the remaining whipped cream.
Decorate with additional lime zest and slices if desired.
A cheesecake pie can be made by pressing the crust into a 9-inch pie pan and topping it with the filling.Gelatin is used to stabilize the whipped cream so it doesn't separate or go flat after it's been whipped.