In a mixing bowl, combine the almond flour, flax meal, natvia and nutmeg. Mix well.
Add the melted butter and egg and mix well.
Evenly spoon the mixture between 12 silicon cupcake cups and press into a flat base layer.
Bake in the oven for 10-12 minutes until golden brown. Set aside to cool.
Place the cream cheese, Natvia, vanilla, nutmeg and rum essence into your stand mixer, with whisk attachment, and mix on medium speed until the cream cheese is smooth. Scrape down the sides with a silicon spatula to ensure everything is combined.
Add the cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth.
Evenly spoon the mixture on top of the cooled bases.
Bake in the oven for 15-18 minutes, until the edges are set and the center is slightly jiggly.
Allow to cool at room temperature for 20 minutes, before setting in the fridge for at least 2 hours.
Add the whipped cream to a piping bag with a star nozzle and pipe a tablespoon sized amount of cream onto each cheesecake. We recommend using disposable piping bags.