Prepare the Crust:

• Crush the cereal into coarse crumbs using a baggie with a rolling pin or a food processor.
• Divide the crumbs between two small dessert cups or jars, pressing them down to form the crust.

Make the Filling:

• In a medium bowl, beat the softened cream cheese until smooth.
• Add 1/4 cup of powdered sweetener and mix until well combined.
• Stir in the key lime juice and adjust sweetness with the remaining sweetener, if needed.
• If using, add a few drops of natural green food coloring for a light green hue.

Whip the Cream:

• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assemble & Chill:

• Spoon or pipe the cheesecake filling over the prepared crusts in the dessert cups or jars.
• Refrigerate for at least 2 hours to set.

Serve & Enjoy:

• Optionally, top with whipped cream and freshly grated key lime zest before serving.