Individual Chocolate Crusted Cheesecakes

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 1 Hour 35 Minutes


What you need:
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, Granular
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries

Topping
1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon vanilla extract


What you do:
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® Granular, 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®
Granular, and vanilla extract..

Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 45 | Calories from Fat 20 | Protein 3g | Fat 2g (sat 1g) |
Carbohydrate 4g | Fiber 0g | Cholesterol 20mg | Sodium 75mg | Sugar
1g
©2007 Splenda

Thanks to Pamela K. Kinney!