Individual Chocolate Crusted Cheesecakes

By ldelmas

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

Details

Servings 36
Preparation time 15mins
Cooking time 35mins
Adapted from recipes.splenda.com

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..