Splenda Peanut Butter Chocolate Cheesecake Cups Recipes

MINI CHOCOLATE PEANUT BUTTER CHEESECAKES

Steps:

• To make the crust:
• In a bowl, combine crust ingredients and mix until cookie crumbs are evenly moist.
• To make the peanut butter filling:
• In a bowl, combine Splenda Sweetener, peanut butter, and cream cheese; mix until smooth.
• To make the chocolate filling:
• Place chopped chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
• In a bowl, combine cream cheese and Splenda Sweetener; beat until smooth. Slowly add milk and whisk until smooth. Add melted chocolate, mixing until smooth. Add egg substitute and vanilla extract and mix to blend.
• To assemble the cups:
• Preheat oven to 350°F. Place 24 mini foil baking cups on a rimmed baking sheet.
• Evenly divide crust mixture among baking cups, pressing firmly.
• Place approx. ½ teaspoon peanut butter filling in the center of each baking cup.
• Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
• Bake for 10-15 minutes, or until slightly firm to the touch. Chill for about 2 hours before serving. Drizzle optional melted chocolate over cups to finish.

SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS

Steps:

• Preheat oven to 350 degress.
• Prepare Crust: Crush cookies into fine crumbs, Blend all crust ingredients together in a small bow. Stir until well blended,. Set aside.
• Prepare peanut butter filling: Place center ingredients in a small bowl. Mix until well blended. set aside,
• Chocolate filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and splenda in small xixing bowl. Beat until soft. Slowly add milk Mix using a whisk until smooth,
• Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
• Assemble Cups: Place 24 minisize foil baking cups on a sheet pan,. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of cups., Place approximately. 1/2 teaspoon of 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 10 to 15 minutes or until slightly frim to the touch Chill approximately 2 hours before serving. Drizzle optional melted chocolate over the tiop for a garnish,

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

LOW CARB PEANUT BUTTER CUP CHEESECAKE SQUARES

Steps:

• Preheat oven to 350°F.
• For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
• Evenly press mixture into the bottom of a 9x13" baking dish.
• Bake at 350°F for 12 minutes, or until golden brown.
• Cool on rack completely.
• Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
• In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
• Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
• Spread over cooled chocolate layer on crust.
• In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
• Drizzle over top of cream cheese mixture.
• Chill for one hour until set; cut into squares and serve.