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Individual Chocolate Crusted Cheesecakes
 

Individual Chocolate Crusted Cheesecakes

Fresh raspberries top these miniature cheesecakes with a chocolate wafer crust.

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  • Serves: 36
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 36

Serving Size: 1 miniature cheesecake

Amount Per Serving
 
Calories:
45 
Calories from Fat:
20 
Total Fat:
2g 
Saturated Fat:
1g 
Cholesterol:
20mg 
Sodium:
75mg 
Total Carbs:
4g 
Dietary Fiber:
0g 
Sugars:
1g 
Protein:
3g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.

  2. Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1/2 cup SPLENDA® Granulated Sweetener, and beat until at medium speed with an electric mixer about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.

  3. Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.

  4. Bake 15 minutes; spoon about 1/2 teaspoon topping on each cheesecake. Bake 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish, if desired.

  5. Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA® Granulated Sweetener, and vanilla extract..

INGREDIENTS

  • 3/4 cup chocolate wafer crumbs
  • 1 (8 ounce) package fat-free cream cheese, softened
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 (6 ounce) container Optional Garnish: fresh raspberries
  • Topping
  • 1/2 cup fat-free sour cream
  • 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 teaspoon vanilla extract

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