Peanut Butter Chocolate Cheesecake Cups |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I found this sinfully, delicious cookie recipe on the back of a Splenda artificial sweetener bag. Your family will love them!!! Ingredients:
36 reduced-fat chocolate wafers |
1/4 cup splenda |
5 tablespoons light butter, melted |
1/2 cup splenda |
3 tablespoons reduced fat peanut butter |
3 tablespoons reduced fat cream cheese |
4 ounces unsweetened chocolate |
8 ounces reduced fat cream cheese |
1 3/4 cups splenda |
1/2 cup skim milk |
1/2 cup egg substitute |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees F.
2. *CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
3. *PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4. *CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda 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.
5. *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. 1/2 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.
6. 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.
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