Peanut Butter Chocolate Cheesecake Cups  

Friday, July 17, 2009


INGREDIENTS:

-36 Reduced-Fat Chocolate Wafers
-1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
-5 tablespoons light butter, melted
-1/2 cup SPLENDA(R) No Calorie Sweetener, Granulated
-3 tablespoons reduced fat peanut butter
-3 tablespoons reduced fat cream cheese
-4 ounces unsweetened chocolate
-8 ounces reduced fat cream cheese
-1 3/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
-1/2 cup skim milk
-1/2 cup egg substitute
-1 teaspoon vanilla
-2 ounces sugar-free chocolate, melted (optional)

NUTRITION INFORMATION:

-Calories: 110 kcal
-Carbohydrates: 8 g
-Dietary Fiber: 0 g
-Fat: 7 g
-Protein: 3 g
-Sugars: 2 g

COOKING DIRECTIONS:

-Preheat oven to 350 degrees 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(R) Granulated Sweetener 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 350 degrees F 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.

Yield: 24 servings

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