SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS
Crust
36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® Granular
5 Tbsp. Light Butter, melted
Peanut Butter Center
1/2 cup SPLENDA® Granular
3 Tbsp. Reduced-Fat Peanut Butter
3 Tbsp. Reduced-Fat Cream Cheese
Chocolate Filling
4 oz. Unsweetened Chocolate
8 oz. Reduced-Fat Cream Cheese
1 3/4 cups SPLENDA® Granular
1/2 cup Skim Milk
1/2 cup Egg Substitute
1 tsp. Vanilla
2 oz. Sugar-Free Chocolate, melted (optional)
Preheat oven to 350° 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 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.
VIEW RECIPE
