At last, I am posting the recipe that goes with the photo you see below! Apologies for the delay. Am enjoying the last days of Spring Break. The Floridian in me is pretty excited about it (hint: it’s a well-loved pie!), too.
At any rate, I hope you will give these easy, tasty cheesecakes a try. You can add what ever berry you like, or perhaps get creative and drop other goodies into the unbaked filling (low carb chocolate chips? sugar-free cookie chunks?!). The gluten-free nut crust could be tweaked with finely ground dried coconut flakes and perhaps a bit of buckwheat flour to make it nut-free for those allergic, but I will leave the experimentation up to you this time!
By the way, these cheesecakes were an entry for a contest sponsored by a sugar-free retailer that occurred ages ago. I have since tested the recipe multiple times, and the results have been met with “winning” ratings by my testers, although these tasty bites did not garner accolades in the official contest. The official contest winners were, incidentally, not low carb dishes. Doesn’t the low-glycemic crowd need love too? 😉