Caramel Pecan S'more Cheesecake Bites

9  Ratings
  • 30 min prep
  • 3 hr 30 min total
  • 10 servings, 1 mini cheesecake (71 g) each


Caramel Pecan S'more Cheesecake Bites Recipe

Ingredients

  • 3/4 cup Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 1/2 cup caramel sundae syrup, warmed, divided
  • 1/3 cup coarsely chopped pecans, divided
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1 jar (198 g) marshmallow creme
  • 1/2 cup miniature marshmallows
  • 2 Tbsp. chocolate syrup

Instructions

  • Mix  crumbs and butter until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 2 Tbsp. caramel syrup evenly over crusts; sprinkle with 3 Tbsp. nuts.
  • Beat  cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining caramel syrup; mix well. Spoon into muffin cups; top with marshmallows.
  • Drizzle  with chocolate syrup and remaining caramel syrup; sprinkle with remaining nuts. Refrigerate 3 hours.

Recipe Tips

Size-WiseWith their built-in portion control, these creamy cheesecake minis make the perfect special-occasion treats.

Make AheadPrepare cheesecakes as directed; wrap tightly. Freeze up to 1 month. Thaw at room temperature 30 min. before serving. Refrigerate leftovers.

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Nutrition Information

10 servings, 1 mini cheesecake (71 g) each

Nutrition per serving:

  • Calories 300 
  • Total fat 16 g
  • Saturated fat 8 g
  • Cholesterol 45 mg
  • Sodium 250 mg
  • Carbohydrate 37 g
  • Dietary fibre 1 g
  • Sugars 28 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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