Peanut Butter Chocolate Cheesecake Cups

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

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)

Recipe

• 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.
• 21 nutrition information per serving.
• 22 serving size: 1 cup.
• 23 total calories 105.
• 24 calories from fat 55.
• 25 total fat 7 g.
• 26 saturated fat 0.4 g.
• 27 cholesterol 10 mg.
• 28 sodium 80 mg.
• 29 total carbohydrate 10 g.
• 30 sugars 3 g.
• 31 dietary fiber 1 mg.
• 32 protein 4 g.
• 33 exchanges per serving: 1 starch, 1 fat.
• 34 this recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!