Mini Chocolate Peanut Butter Cheesecakes

Instructions

To make the crust:

1. In a bowl, combine crust ingredients and mix until cookie crumbs are evenly moist.

To make the peanut butter filling:

1. In a bowl, combine Splenda Sweetener, peanut butter, and cream cheese; mix until smooth.

To make the chocolate filling:

1. 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.
2. 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:

1. Preheat oven to 350°F (177°C) . Place 24 mini foil baking cups on a rimmed baking sheet.
2. Evenly divide crust mixture among baking cups, pressing firmly.
3. Place approx. ½ teaspoon (2.5 ml) peanut butter filling in the center of each baking cup.
4. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
5. 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.