Peanut Butter Chocolate Cheesecake Cups

• 36 reduced-fat chocolate wafer cookies
• 14 cup Splenda granular
• 5 tablespoons light butter, melted
• 12 cup Splenda granular
• 3 tablespoons reduced-fat peanut butter
• 3 tablespoons low-fat cream cheese
• 4 ounces unsweetened chocolate
• 8 ounces low-fat cream cheese
• 1 34 cups Splenda granular
• 12 cup skim milk
• 12 cup egg substitute
• 1 teaspoon vanilla
• 2 ounces sugar-free chocolate, melted (optional)

1. Preheat oven to 350F.
2. Crush cookies into fine crumbs.
3. Blend all crust ingredients together in a small bowl and stir until well blended, set aside.
4. Make peanut butter center by placing all center ingredients in a small bowl and mix until well blended, set aside.
5. Chocolate filling:.
6. Melt chocolate in small saucepan over low heat, set aside.
7. Place cream cheese & SPLENDA Granular in a small mixing bowl, beat until soft.
8. Slowly add skim milk using a wire whisk, mix until smooth.
9. Add melted chocolate, stirring well.
10. Add egg substitute and vanilla, mix until well blended, set aside.
11. Assembling:.
12. Place 24 mini size foil baking cups on a sheet pan or in mini muffin tin.
13. Evenly divide crust between the 24 baking cups.
14. Firmly press crusts into the bottom of the cups.
15. Place approximately 1/2 tsp of the peanut butter center mix in each crust-lined baking cup.
16. Spoon chocolate filling into each baking cup.
17. Firmly tap pan on countertop to remove any air bubbles.
18. Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch.
19. Chill for approximately 2 hours before serving.
20. Drizzle optional melted chocolate over the top for a garnish.
21. Nutrition Information per serving.
22. Serving Size: 1 cup.
23. Total Calories 105.
24. Calories from fat 55.
25. Total fat 7 g.
26. Saturated fat 0.4 g.
27. Cholesterol 10 mg.
28. Sodium 80 mg.
29. Total Carbohydrate 10 g.
30. Sugars 3 g.
31. Dietary Fiber 1 mg.
32. Protein 4 g.
33. Exchanges Per Serving: 1 starch, 1 fat.
34. This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!

chocolate, splenda, light butter, splenda, peanut butter, lowfat cream cheese, chocolate, lowfat cream cheese, splenda, milk, egg substitute, vanilla, sugar

Taken from www.food.com/recipe/peanut-butter-chocolate-cheesecake-cups-135736 (may not work)