Recipe

Peanut Butter Chocolate Cheesecake Cups Recipe


Peanut Butter Chocolate Cheesecake Cups Recipe
I found this sinfully, delicious cookie recipe on the back of a Splenda artificial sweetener bag. Your family will love them!!!

Lisamariecr

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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
  1. Preheat oven to 350 degrees F.
  2. *CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
  3. *PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
  4. *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.
  5. *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 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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Comments


Thanks for posting! I love pb & chocolate!!


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