Preheat your oven to 325°. Spray each cavity of a 12 count mini cheesecake pan, or 12 count muffin pan with nonstick spray and/or silicone molds and set aside.

In a small bowl combine crust ingredients. Press equal amounts into each cavity making sure to press down firmly into an even layer.

Bake at 325° for five minutes, remove from the oven, and set aside to cool. Keep your oven temperature set at 325°.

To make the cheesecake filling:

In a medium size mixing bowl using an electric mixer, or a whisk, beat the cream cheese until smooth. Add in the sour cream and combine… Add your powdered natural sweetener and mix well until desired sweetness is achieved.

Add in the Keylime juice, zest, vanilla extract, and food coloring(if desired) and mix until fully combined. Scrape down the sides of your bowl as needed with a spatula. Add in your egg, either by hand or very quickly on low speed just to incorporate.

Evenly distribute the cheesecake filling between all 12 cavities of your pan and return to the oven. Bake at 325° for 15 to 18 minutes or until the top of the cheesecakes are set but still slightly jiggly. Some cheesecakes may sink. Do not be concerned.

Remove from the oven and allow to cool it room temperature for about an hour. Cover with plastic wrap and transfer to the refrigerator to chill for at least another two hours or overnight.

Once the cheesecakes are chilled remove them from the pan. Serve with whip cream and garnish with lime if desired.