Peanut Butter Chocolate Cheesecake Cups

Makes 24 Servings



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 cream cheese

Chocolate Filling

4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted


Preheat oven to 350 degrees F.

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 FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® 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.

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.

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.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 10mg
Sodium 95mg
Carbohydrates 11g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Recipe originally appeared on Splenda.com.

The post Peanut Butter Chocolate Cheesecake Cups appeared first on Sucralose.

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