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):
- Crust
- 36 Reduced-Fat Chocolate Wafers
- 1/4 cup SPLENDA® No Calorie Sweetener, Granular
- 5 tablespoons light butter, melted
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- Peanut Butter Center
- 1/2 cup SPLENDA® No Calorie Sweetener, Granular
- 3 tablespoons reduced fat peanut butter
- 3 tablespoons reduced fat cream cheese
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- Chocolate Filling
- 4 ounces unsweetened chocolate
- 8 ounces reduced fat cream cheese
- 1 3/4 cups SPLENDA® No Calorie Sweetener, Granular
- 1/2 cup skim milk
- 1/2 cup egg substitute
- 1 teaspoon vanilla
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- 2 ounces sugar-free chocolate, melted (optional)
PREPARATION:
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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