Individual Mini Chocolate Crusted Cheesecakes

Made with Splenda Granular and low-fat/fat-free ingredients, these little cheesecakes are diet-friendly plus quick to make.

• Ready In: 35 mins
• Serves: 36

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 granular
• 3  eggs, separated
• 1  teaspoon vanilla extract

• Topping

• 1⁄2 cup nonfat sour cream
• 1  tablespoon Splenda granular
• 1⁄2 teaspoon vanilla extract
•  fresh raspberry (to garnish) (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray.
3. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until creamy.
5. Gradually add 1/2 cup Splenda and beat about 2 minutes more or until light and fluffy.
6. Add egg yolks and vanilla; beat at low speed just until blended.
7. In a separate bowl, with clean beaters, beat egg whites until stiff peaks form. Gently fold into cream cheese mixture.
8. Spoon batter into prepared pans.
9. Bake 15 minutes.
10. Stir topping ingredients together.
11. Remove pans from oven and spoon about 1/2 teaspoon topping on each cheesecake.
12. Return to oven and bake 5 additional minutes.
13. Remove to wire racks to cool.
14. Chill thoroughly before removing from pan. Garnish, if desired with fresh raspberries.