Peanut Butter Chocolate Cheesecake Cups



Peanut Butter Chocolate Cheesecake Cups

Servings: Makes 24 cups (24 servings)
Preparation time: 25 minutes
Bake time: 10-15 minutes

INGREDIENTS:
Crust:
36 reduced fat chocolate wafers
1/4 cup SPLENDA® No Calorie Sweetener, Granular
5 tablespoons light butter, melted

Peanut Butter Center:
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 tablespoons reduced fat peanut butter
3 tablespoons reduced fat cream cheese

Chocolate Filling:
4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granular
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted (optional)
DIRECTIONS:
PREHEAT oven to 350ºF.

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® Granular 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 350ºF 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.
NUTRITIONAL INFORMATION (per serving):
Serving Size: 1 cup
Exchanges per Serving: 1 Starch, 1 fat
Total Calories:  105
Calories from Fat:  55
Total Fat:  7g
Saturated Fat:   4g
Cholesterol:  10mg
Sodium:  80mg
Total Carbohydrate:  10g
Dietary Fiber:  1g
Sugars:  3g
Protien:  4g
This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, a 81% reduction in carbohydrates, and an 88% reduction in sugar!
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