Marlene's Tuxedo Cheesecake Cupcakes

By pavaldez

Ingredients

• 1/2 cup crushed chocolate graham crackers (about 8 crackers)
• 2 tablespoons margarine or butter, melted
• 3/4 cup granulated no-calorie sweetener (like Splenda), divided
• 1 tablespoon unsweetened cocoa powder, preferably Dutch process
• 8 ounces light tub-style cream cheese
• 8 ounces nonfat cream cheese, room temperature
• 1 large egg
• 2 large egg whites
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract, divided
• 3/4 cup light sour cream, divided

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 325 degrees. Place cupcake liners in 12-cup muffin tin and spray with non-stick cooking spray.

2. In a small bowl, sti together the crushed graham crackers, margarine, 2 tablespoons sweetener, and cocoa powder. Sprinkle a heaping tablespoon of crust mixture into each cup. Press gently to form a compact crust. Set aside.

3. In a large bowl, using an electric mixer, beat the cream cheeses and 1/2 cup sweetener until combined. Add the egg, egg white, lemon juice and 1 teaspoon vanilla. Continue beating until all ingredients are incorporated. Stir in 1/2 cup sour cream.

4. Spoon 2 tablespoons of cheesecake mixture into each cup and gently spread until level. Bake for 13 to 15 minutes or until cheesecakes are just set. Remove from oven. Let cool slightly before topping.

5. In a small bowl, mix the sour cream, 2 tablespoons sweetener, and 1 teaspoon vanilla until combined. Spread2 teaspoons of mixture on each cheesecake. Cool to room temperature and chill at least 2 hours before serving.