The original recipe was a “diet” version that was posted on the Splenda website many years ago. It can still be found by searching for the recipe name. This version uses the same basic recipe with regular, non-diet ingredients.
Ingredients
Crust
- 36 Nabisco Chocolate Wafers
- 1/4 cup Sugar
- 5 tbsp Butter (melted)
Peanut Butter Center
- 1/2 cup Sugar
- 3 tbsp Peanut Butter
- 3 tbsp Cream Cheese
Chocolate Filling
- 4 oz Semi-sweet Chocolate Chips (or German)
- 8 oz Cream Cheese
- 1 and 3/4 cups Sugar
- 1/2 cup Milk
- 2 Eggs
- 1 tsp Vanilla Extract
Step by Step Instructions
Step 1:
Preheat oven 350 degrees.
Step 2: Make The Crust
Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
Step 3: Make The Peanut Butter Center
Place all center ingredients in a small bowl. Mix until well blended. Set aside.
Step 4: Make The Chocolate Filling
Melt chocolate in a small saucepan over low heat. Set aside. Place cream cheese and sugar in a small mixing bowl. Beat until soft. Slowly add milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add eggs and vanilla. Mix until well blended. Set aside.
Step 5: Assemble The Mini Cheesecakes
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 approximately 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.
Step 6:
Bake in a preheated 350 degrees oven 10 – 15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
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