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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 of chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
Beat cream cheeses 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 for about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.
Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.
Bake for 15 minutes in preheated oven. Spoon about 1/2 teaspoon topping on each cheesecake. Bake for 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish with fresh raspberries, if desired.
Topping directions: COMBINE sour cream, 1 tablespoons of SPLENDA® Granulated Sweetener, and vanilla extract.