For some reason dessert is extra-fun and extra-delicious when it comes in individual cups. These little single-serve cheesecakes are low in sugar, low on carbs and crustless to boot. Vary the berries with the season: strawberries in spring, blackberries or blueberries in summer, and raspberries in fall...well, that’s just the beginning.
Kids especially love the mini-size cups—not just eating them, but making them. The main ingredients—eggs, dairy, fruit—are all organic, so get them in on the preparation and use it as a teaching moment to help your children understand the health, environmental and community benefits of good food habits.
1. Heat oven to 325 degrees. Place 4 six-ounce custard cups in a roasting pan.
2. Process all of the cheesecake ingredients in a food processor until smooth, stopping two or three times to scrape down sides of processor. Alternatively, use a hand-held electric mixer to whip cheesecake ingredients until smooth and light.
3. Divide batter into cups. Add enough boiling water to the roasting pan to come halfway up the sides of the custard cups. Cover with foil; bake for 30 minutes. Turn oven off and let cups stand in the oven 20 minutes. Remove from oven, uncover and cool completely. Cover cups with plastic wrap; transfer to refrigerator to chill.
4. When ready to serve, toss berries with maple syrup (or save on the carbs and avoid the sweetener). Portion berries on top of cheesecake cups. For maximum cheesecake creaminess and flavor, let the cups stand at room temperature for 15 minutes before serving.
Each serving of Low Carb Berry Cheesecake has just 11 grams of net carbs. Without the maple syrup, each serving is just 5 grams net carbs!