Peanut Butter Cup Cheesecakes
These individual desserts are perfect for holiday parties and so easy to make! To add holiday flair, melt colored chocolate chips and drizzle lightly after baking!
Ingredients
CRUST
- 1-1/4 cups vanilla wafer crumbs
- 4 tablespoons stick butter or margarine, melted
CHEESECAKE
- 3 packages (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup granulated no calorie sweetener, like Equal Spoonful
- 2 eggs
- 2 egg white
- 2 tablespoons cornstarch
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla
- 16 sugar-free miniature peanut butter cups
Instructions
- Preheat the oven to 325° F. Place a cup liner in each cup of your muffin pan (16 total).
- For the crust, combine vanilla wafer crumbs and butter or margarine. Press the crust into the bottom of each cup- about a tablespoon per cup.
- Remove the wrappers from the peanut butter cups and place in the center of the crust in each cup.
- For Cheesecake, beat cream cheese and sweetener in mixing bowl until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until well combined. Spoon the cream cheese mixture over the peanut butter cups, evenly dividing among the 16 cups- about ¼ cup of the mixture for each cup.
- Bake in the preheated oven 20-25 minutes or until center of each cup almost set. Remove from the oven and cool on wire rack.
Notes
Nutritional Information:
Serves 16
Calories 196
Fat 12.6g
Cholesterol 58mg
Sodium 232mg
Carbohydrates 15.4g
Protein 7.6g