Crust
36 Reduced fat Chocolate Wafers
1/4 Cup Splenda No Calorie Sweetener Granulated
5 Tablespoons light butter, Melted

Peanut Butter Center
1/2 cup splenda no calorie sweetener granulated
3 Tablespoons reduced fat peanut butter
3 Tablespoons reduced fat ream cheese

Chocolate Filling
4 ounces unsweetened chocolate
8ounces reduced fat cream cheese
1 3/4 cups splenda no calorie sweetner granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla

2 ounces sugar-free chocolate, melted (optional)

Directions

1. Preheat oven to 350 degrees F
2. Make Crust, Crush cookies into fine crumbs. Blend all crust ingredients in a small bowl. Mix until well blended. Set aside.
3. Make Peanut Butter Center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4. Make 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 wisk until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended set aside.
5. Assemble Cups. Place 24 mini size foil baking cups on a sheet pan. evenly divide crust between them. Firmly press press crust into bottom of cups. Place approximately 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 counter top 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 approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutritional Facts

Per serving
Serving size 1 cheesecake cup
Calories 120, Calories from fat 70, Fat 8g, Cholesterol 10mg, Sodium 95mg, Carbohydrate 11g, Fiber 1g, Sugar 5g, Protein 3g

Serving Size

1