~2–3 WW Points per mini pie (depending on brands)
These tiny pies have that “I shouldn’t be eating this” energy… but the first bite proves you absolutely can. I whipped them up after craving something chocolatey but light, and honestly — they taste like a fancy bakery treat in a bite-sized cup.
🥜 Ingredients (Lightened)
Crust
- 8 sheets low-fat graham crackers, crushed
- 1 tbsp zero-cal sweetener (like monk fruit)
- 2 tbsp light butter, melted
Filling
- 1 cup fat-free cream cheese, softened
- 3 tbsp powdered peanut butter (PB2), mixed with 1 tbsp water
- 3 tbsp zero-cal powdered sweetener
- 1 tsp vanilla extract
- 1/2 cup fat-free whipped topping
Chocolate Layer
- 1/4 cup sugar-free chocolate chips
- 1/2 tbsp unsweetened cocoa
- 1 tsp sugar-free syrup (or 1 tsp water if needed)
- Extra splash of water to thin if necessary
👩🍳 Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix crushed graham crackers, sweetener, and melted light butter.
- Spray a mini muffin tin lightly. Add 1 tbsp mix per cup and press firmly.
- Bake 5–6 minutes until lightly golden. Cool completely.
2. Make the Filling
- Beat fat-free cream cheese until smooth.
- Add prepared PB2, sweetener, and vanilla. Mix well.
- Gently fold in whipped topping until fluffy.
- Spoon into cooled crusts almost to the top.
3. Add Chocolate
- Melt sugar-free chocolate chips with cocoa and a splash of water in the microwave (20–30 sec intervals).
- Stir until silky — add a drop of water if too thick.
- Drizzle over each mini pie.
4. Chill
- Refrigerate 2 hours for the perfect creamy texture.
🍫 WW Points (per mini pie)
Approx. 2–3 points
(depends on graham brand & sugar-free chocolate brand)
