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Mini Chocolate Peanut Butter Cheesecakes

Name: Mini Chocolate Peanut Butter Cheesecakes
Prep time: 20 min
Total time: 50 min
Cuisine: Cakes
Ingredients: For the crust:; 36 reduced fat chocolate wafers, finely crushed; ¼ cup Splenda® Granulated Sweetener; 5 tablespoons light butter, melted; For the peanut butter filling:; ½ cup Splenda® Granulated Sweetener; 3 tablespoons reduced fat peanut butter; 3 tablespoons reduced fat cream cheese; For the chocolate filling:; 4 ounces unsweetened chocolate, chopped; 8 ounces reduced fat cream cheese; 1 ¾ cups Splenda® Granulated Sweetener; ½ cup skim milk; ½ cup egg substitute; 1 teaspoon vanilla extract; 2 ounces sugar free chocolate, melted, for finishing (optional)

Makes 24 servings Calories 120 Prep Time 20 minutes Total Time 50 minutes Made with Splenda® Original Sweetener

Ingredients

For the crust:

36 reduced fat chocolate wafers, finely crushed

¼ cup Splenda® Granulated Sweetener

5 tablespoons light butter, melted

For the peanut butter filling:

½ cup Splenda® Granulated Sweetener

3 tablespoons reduced fat peanut butter

3 tablespoons reduced fat cream cheese

For the chocolate filling:

4 ounces unsweetened chocolate, chopped

8 ounces reduced fat cream cheese

1 ¾ cups Splenda® Granulated Sweetener

½ cup skim milk

½ cup egg substitute

1 teaspoon vanilla extract

2 ounces sugar free chocolate, melted, for finishing (optional)

Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Calories	120
Total Fat	8g
Saturated Fat	4g
Cholesterol	10mg
Sodium	95mg
Total Carbs	11g
Dietary Fiber	1g
Sugars	5g
Protein	3g

Instructions

To make the crust:

In a bowl, combine crust ingredients and mix until cookie crumbs are evenly moist.

To make the peanut butter filling:

In a bowl, combine Splenda Sweetener, peanut butter, and cream cheese; mix until smooth.

To make the chocolate filling:

Place chopped chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
In a bowl, combine cream cheese and Splenda Sweetener; beat until smooth. Slowly add milk and whisk until smooth. Add melted chocolate, mixing until smooth. Add egg substitute and vanilla extract and mix to blend.

To assemble the cups:

Preheat oven to 350°F. Place 24 mini foil baking cups on a rimmed baking sheet.
Evenly divide crust mixture among baking cups, pressing firmly.
Place approx. ½ teaspoon peanut butter filling in the center of each baking cup.
Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake for 10–15 minutes, or until slightly firm to the touch. Chill for about 2 hours before serving. Drizzle optional melted chocolate over cups to finish.