- 36
- 15 mins
- 35 mins
Ingredients
- 3/4 cup chocolate wafer crumbs
- 1 (8 ounce) package fat-free cream cheese, softened
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 (6 ounce) container Optional Garnish: fresh raspberries
- Topping
- 1/2 cup fat-free sour cream
- 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon vanilla extract
Preparation
Step 1
DIRECTIONS
Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1/2 cup SPLENDA® Granulated Sweetener, and beat until at medium speed with an electric mixer about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.
Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.
Bake 15 minutes; spoon about 1/2 teaspoon topping on each cheesecake. Bake 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish, if desired.
Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA® Granulated Sweetener, and vanilla extract..