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HONEY MAID Caramel Pecan S'more Cheesecake Bites

Prep time

30 min

Total time

3 hr 30 min

Servings

10 servings
1 mini cheesecake (71 g) each

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    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
Preparation
  • 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.

137562

Nutrition Information

Nutrition per serving

  • Calories

    300

  • Fat

    16g

  • Saturated

    8g

  • Cholesterol

    45mg

  • Sodium

    250mg

  • Carbohydrate

    37g

  • Fibre

    1g

  • Sugars

    28g

  • Protein

    4g

  • Vitamin A

    10%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    2%DV

This recipe features:

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