Peanut Butter Chocolate Cheesecake Cups
Source of Recipe
Schmitty
Recipe Introduction
(Can you only eat one? These are fun treats...
List of Ingredients
Peanut Butter Chocolate Cheesecake Cups
Crust:
36 low fat chocolate wafer cookies
1/4 cup Splenda Granular
5 tablespoons light butter, melted
Peanut Butter Center:
1/2 cup Splenda Granular
3 tablespoons reduced fat peanut butter
3 tablespoons low fat cream cheese
Chocolate Filling:
4 oz unsweetened chocolate
8 oz low fat cream cheese
1 3/4 cups Splenda Granular
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla extract
2 oz sugar free dark chocolate, melted (optional)
Nutrition info per serving: cal 130, cal from fat 60, total fat 8g, sat fat 4g, chol 10mg, sodium 150mg, carb 12g, dietary fiber 1g, sugars 3g, protein 4g
Exchange per serving: 1 starch, 1 fat
Recipe
Preheat oven to 350F
Crust: Crush cookies into fine crumbs. Blend all crust ingredients in small bowl. Set aside.
Center: Place all center ingredients in small bowl. Mix well and set aside.
Filling: Melt chocolate in small saucepan over low heat. Set aside.
Place cream cheese and Splenda in small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using wire whisk, until smooth. Add melted
chocolate and stir. Add egg substitute and vanilla and mix well.
Assemble: Place 24 mini size foil baking cups on sheet pan. Divide crust evely among 24 baking cups. Press crusts into bottom of cups. Place 1/2 teaspoon peanut butter mixture in center of each crust lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove air bubbles.
Bake 10-15 minutes, or until slightly firm to touch. Chill 2 hours before serving. Drizzle melted chocolate over top of cups as garnish,
if desired. Makes 24 servings
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