Peanut Butter Chocolate Cheesecake Cups

By Stina

Ingredients

• Crust
• 36 Reduced-Fat Chocolate Wafers
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 5 tablespoons light butter, melted
• Peanut Butter Center
• 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
• 3 tablespoons reduced fat peanut butter
• 3 tablespoons reduced fat cream cheese
• Chocolate Filling
• 4 ounces unsweetened chocolate
• 8 ounces reduced fat cream cheese
• 1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
• 1/2 cup skim milk
• 1/2 cup egg substitute
• 1 teaspoon vanilla
• 2 ounces sugar-free chocolate, melted

Details

Adapted from splenda.tastebook.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutrition info (per serving)

Calories 120 | Calories from Fat 70 | Fat 8g (Saturated 4g) | Cholesterol 10mg | Sodium 95mg | Carbohydrates 11g | Fiber 1g | Sugars 5g | Protein 3g

NOTE