Peanut Butter Chocolate Cheesecake Cups

Peanut Butter Chocolate Cheesecake Cups

"A chocolate wafer crust forms the base of each peanut butter-filled chocolate cheesecake cup. Indulge a little - these are made with SPLENDA® No Calorie Sweetener and reduced-fat peanut butter and cream cheese."
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Ingredients

40 m servings 119 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F.
  2. Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir 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(R) Granulated Sweetener 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. 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.
  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. Drizzle optional melted chocolate over the top for a garnish.

Footnotes

  • Note
  • Serving Size: 1 cheesecake cup

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Reviews

Read all reviews 4
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I don't think I will try this one again. It came out way too sweet and just did not have a very good "cheesecake" taste. There was also a pool of butter under each cup when I picked them up. ...

Delicious

This had entirely too much chocolate taste. I would not make it again.

These are pretty good considering they are sugar free. I will make again.

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