Peanut Butter Chocolate Cheesecake Cups |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Hey, PB lovers! Just got this recipe from the Splenda site. You can also use regular sugar instead. This seemed like a really great cheesecake treat, thought I'd share. Ingredients:
36 reduced-fat chocolate wafer cookies |
1/4 cup splenda granular |
5 tablespoons light butter, melted |
1/2 cup splenda granular |
3 tablespoons reduced-fat peanut butter |
3 tablespoons low-fat cream cheese |
4 ounces unsweetened chocolate |
8 ounces low-fat cream cheese |
1 3/4 cups splenda granular |
1/2 cup skim milk |
1/2 cup egg substitute |
1 teaspoon vanilla |
2 ounces sugar-free chocolate, melted (optional) |
Directions:
1. Preheat oven to 350°F.
2. Crush cookies into fine crumbs.
3. Blend all crust ingredients together in a small bowl and stir until well blended, set aside.
4. Make peanut butter center by placing all center ingredients in a small bowl and mix until well blended, set aside.
5. Chocolate filling:.
6. Melt chocolate in small saucepan over low heat, set aside.
7. Place cream cheese & SPLENDA® Granular in a small mixing bowl, beat until soft.
8. Slowly add skim milk using a wire whisk, mix until smooth.
9. Add melted chocolate, stirring well.
10. Add egg substitute and vanilla, mix until well blended, set aside.
11. Assembling:.
12. Place 24 mini size foil baking cups on a sheet pan or in mini muffin tin.
13. Evenly divide crust between the 24 baking cups.
14. Firmly press crusts into the bottom of the cups.
15. Place approximately 1/2 tsp of the peanut butter center mix in each crust-lined baking cup.
16. Spoon chocolate filling into each baking cup.
17. Firmly tap pan on countertop to remove any air bubbles.
18. Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch.
19. Chill for approximately 2 hours before serving.
20. Drizzle optional melted chocolate over the top for a garnish.
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