Recipe

Peanut Butter Chocolate Cheesecake Cups Recipe

	Lisamariecr / All my dishes 5 months ago I found this sinfully, delicious cookie recipe on the back of a Splenda artificial sweetener bag. Your family will love them!!! Prep:15m Cook:15m Servings:24	Lisamariecr
	delicious

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Ingredients

36 Reduced-Fat Chocolate Wafers

1/4 cup Splenda

5 tablespoons light butter, melted

1/2 cup Splenda

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

1/2 cup skim milk

1/2 cup egg substitute

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees F.

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

*PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

*CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda 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.

*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.

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