Peanut Butter Chocolate Cheesecake Cups

Cooking Recipes Catalogue

A chocolate wafer crust forms the base of each peanut butter-filled chocolate cheesecake cup. Indulge - these are made with SPLENDA® No Calorie Sweetener and reduced-fat peanut butter and cream cheese.

INGREDIENTS (for 2 servings):


  • 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® Granular 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. 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.
  • 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.

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