Peanut Butter Chocolate Cheesecake Cups

By idocakes

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

Crust
36 Reduced-Fat Chocolate Wafers
1/4 ¼ cup SPLENDA® No Calorie Sweetener, Granulated
5 tablespoons light butter, melted
Peanut Butter Center
1/2 ½ 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 1¾ cups SPLENDA® No Calorie Sweetener, Granulated
1/2 ½ cup skim milk
1/2 ½ cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted

Details

Servings 1
Adapted from splenda.tastebook.com

Preparation

Step 1

DIRECTIONS

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. ½ 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