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    Mini Butterfinger Cheesecakes

    Source of Recipe

    Aimee's Adventures Web Site

    Recipe Introduction

    Serves: 12
    Per Serving: 137 Calories; 4g Fat (29.8% calories from fat); 8g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 272mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 3

    List of Ingredients

    12 Reduced Fat Nilla Wafers
    2 (8oz.) Packages FF Cream Cheese
    1 Cup Splenda
    1/2 Cup Egg Substitute
    1 Teaspoon Reduced Fat Peanut Butter
    2 (2.1 oz.) Butterfinger Candy
    12 Foil Cupcake Liners


    Preheat oven to 350 degrees. Place the cupcake liners into a 12 cup muffin pan and spray the insides with butter flavored non-stick cooking spray. Place 1 Nilla wafer into the bottom of each foil liner. Blend together the cream cheese, Splenda, egg substitute, peanut butter and vanilla until smooth. Place one of candy bars into a Ziploc bag and crush it using the handle of a butter knife or the palm of your hand. Mix it into the batter. Divide the batter evenly on top of each Nilla wafer. Bake for 20-25 minutes. While the cheesecakes are baking, place the second candy bar into a Ziploc bag and crush it the same way you did the first one. As soon as the cheesecakes come out of the oven, sprinkle them evenly with the crushed Butterfinger (approx. 1 1/4 teaspoons each). Allow to cool completely, and then refrigerate until chilled.
    reheat over




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