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Peanut Butter Chocolate Cheesecake Cups Recipe

   
 

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     Peanut Butter Chocolate Cheesecake Cups

Category   Desserts - Breads
Sub Category   None
Preptime   25 mins

Ingredients
Crust
36 reduced-fat chocolate wafers
1/4 c. SPLENDA No Calorie Sweetner, Granulated
5 tbsp. light butter, melted
Peanut Butter Center
1/2 c. Splenda No Calorie Sweetner, Granulated
3 tbsp. reduced-fat peanut butter
3 tbsp. reduced-fat cream cheese
Chcolate filling
 
4 oz. unsweetned chocolate
8 oz. reduced-fat cream cheese
1 3/4 c. Splenda No Calorie Sweetner, Granulated
1/2 c. skim milk
1/2 c. egg substitute
1 tsp. vanilla
2 oz. sugar-free chocolate, melted (optional)

Instructions
Preheat Oven to 350 degrees. 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 pudding. Melt chocolate in a 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.
Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly rpess 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 degree oven for 10-15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish. Nutrition information Serving size, 1 cup Calories, 120 Calories from fat, 70 Total fat, 8g Saturated fat, 4g Cholesterol, 10mg Sodium, 95mg Total carbs, 11g Dietary fiber, 1g Sugars, 5g Protein, 3g


Originally Submitted
2/26/2009





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