Peanut Butter Chocolate Cheesecake Cups

By SPLENDA®

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This recipe makes 24 servings

Nutritional Info
Per cup: about	-
cal	105105 cal
pro	4 g4g pro
total fat	7 g7g total fat
sat. fat	0 g0g sat. fat
carb	10 g10g carb
fibre	1 mg1mg fibre
chol	10 mg10mg chol
sodium	80 mg80mg sodium
Sugars	3 g3g Sugars

Preparation time: 25 minutes
Cook time : 10 to 15 minutes
Total time : PT25M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

Crust:
36 reduced-fat chocolate wafers 36 36reduced-fat chocolate waferchocolate wafers
1/4 cup Splenda® No Calorie Sweetener, Granular 1/4 1/4cup cupSplenda® No calorie Sweetener, Granular
5 tbsp light butter , melted5 5tbsp tbsplight butter, melted
Peanut Butter Centre:
1/2 cup Splenda® No Calorie Sweetener, Granular 1/2 1/2cup cupSplenda® No calorie Sweetener, Granular
3 tbsp reduced-fat peanut butter 3 3tbsp tbspreduced-fat peanut butter
3 tbsp reduced-fat cream cheese 3 3tbsp tbspreduced-fat cream cheese
Chocolate Filling:
4 oz unsweetened chocolate 4 4oz ozunsweetened chocolate
8 oz reduced-fat cream cheese 8 8oz ozreduced-fat cream cheese
1-3/4 cups Splenda® No Calorie Sweetener, Granular 1-3/4 1-3/4cups cupsSplenda® No calorie Sweetener, Granular
1/2 cup skim milk 1/2 1/2cup cupskim milk
1/2 cup egg substitute 1/2 1/2cup cupegg substitute
1 tsp vanilla 1 1tsp tspvanilla
2 oz sugar-free chocolate , melted (optional)2 2oz ozsugar-free chocolate, melted (optional)

Preparation

1. Preheat oven to 350° F.

2. Make crust. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

3. Make peanut butter center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

4. Make chocolate filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated 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.

5. 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.

6. 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.

Additional information :

Source : SPLENDA®