HONEY MAID Caramel Pecan S'more Cheesecake Bites
Prep time30 min
Total time3hr 30min
ServingsMakes 12 servings, 1 mini cheesecake (60 g) each.
Ingredients
- ¾ cup Honey Maid Crumbs
- ¼ cup butter, melted
- ½ cup caramel sundae syrup, warmed, divided
- ⅓ cup coarsely chopped pecans, divided
- 1 pkg. (250 g) brick cream cheese, softened
- 1 jar (198 g) marshmallow creme
- ½ cup miniature marshmallows
- 2 Tbsp. chocolate syrup
Preparation
- Combine crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups.
- Spoon 2 Tbsp. caramel syrup evenly over crusts; sprinkle evenly 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-Wise
With their built-in portion control, these creamy cheesecake minis make the perfect special-occasion treats. - Make Ahead
Prepare cheesecakes as directed, then freeze wrapped cheesecakes up to 1 month. Thaw at room temperature 30 min. before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % Daily Value* | |
| Fat 13g | |
| Saturated 7g | |
| Cholesterol 30mg | |
| Sodium 210mg | |
| Carbohydrate 32g | |
| Dietary fiber 1g | |
| Sugars 16g | |
| Protein 3g | |
| Calcium | 3 %DV |
| Iron | 2 %DV |
| Potassium | 1 %DV |
