Individual Mini Chocolate Crusted Cheesecakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 36
• 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
• 1/2 cup nonfat sour cream
• 1 tablespoon splenda granular
• 1/2 teaspoon vanilla extract
• fresh raspberry (to garnish) (optional)

Recipe

• 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.