These easy individual cheesecakes look like cupcakes! They have a nutty base will make any friends or family members who can only eat gluten-free desserts delighted!
awesome recipe. definitely a Keeper. next time I'll probably grind the nuts finer. - 08 Aug 2017 (Review from Allrecipes US | Canada)
These were simply amazing! A keeper for sure! - 07 Aug 2017 (Review from Allrecipes US | Canada)
My rating is based solely on the crust. It is delicious! I followed the recipe exactly but cooked it a little differently. I used chopped pecans, but put them in the food processor anyway and chopped until the pieces were pretty small, but not floury. I placed cupcake liners in the muffin pans and patted down the crust mixture into the bottom of the liner. I probably used a little less than a tablespoon per liner. There was plenty to make 24 individual cheesecakes. I cooked them at the same temperature, but added a few minutes to the time. For the cheesecake part I used the old recipe that has vanilla wafers as a crust except I used half a teaspoon vanilla and half a teaspoon lemon extract (got the idea from this recipe). I also used dairy free cream cheese. People could not believe that it was a gluten free, dairy free dessert because it was so good. - 22 Jul 2017 (Review from Allrecipes US | Canada)