Tiny Peanut Butter Cheesecakes
- Number of Servings: 12
Ingredients
3/4 cup finely crushed chocolate wafers 2 country crock + calcium, melted 1 Tbsp splenda12 chocolate kisses 2 8oz pkg fat free cream cheese, softened 1/3 cup splenda 1/2 cup all whites egg substitute1/2 tsp vanilla 1/2 cup reduced fat peanut butter 1/4 cup semisweet chocolate pieces 1 tsp shortening
Preheat oven to 325°F. Line twelve 2-1/2-inch muffin cups with foil bake cups; set aside. In a small bowl, combine crushed wafers, melted margarine, and 1 tablespoon splenda. Press crumb mixture onto the bottoms of prepared muffin cups. Place a chocolate kiss, point up, in each cup.
For filling, in a medium mixing bowl, beat cream cheese and 1/3 cup splenda with an electric mixer on medium to high speed until smooth. Beat in egg substitute and vanilla just until combined. Beat in peanut butter until combined. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool in pan on a wire rack for 30 minutes.
In a small saucepan, cook and stir chocolate pieces and shortening over low heat until melted. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill about 1 hour or until chocolate is set. Makes 12 tiny cheesecakes.
To Make Ahead: Bake and cool cheesecakes, but do not remove from foil cups. Place in a freezer container and freeze for up to 1 month. Let thaw in the refrigerator. Drizzle with melted chocolate about 1 hour before serving; chill.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
For filling, in a medium mixing bowl, beat cream cheese and 1/3 cup splenda with an electric mixer on medium to high speed until smooth. Beat in egg substitute and vanilla just until combined. Beat in peanut butter until combined. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool in pan on a wire rack for 30 minutes.
In a small saucepan, cook and stir chocolate pieces and shortening over low heat until melted. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill about 1 hour or until chocolate is set. Makes 12 tiny cheesecakes.
To Make Ahead: Bake and cool cheesecakes, but do not remove from foil cups. Place in a freezer container and freeze for up to 1 month. Let thaw in the refrigerator. Drizzle with melted chocolate about 1 hour before serving; chill.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 9.0 g
- Cholesterol: 7.0 mg
- Sodium: 380.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.9 g
- Protein: 9.1 g
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