HONEY MAID Caramel Pecan S'more Cheesecake Bites

HONEY MAID Caramel Pecan S'more Cheesecake Bites

Prep time30 min
Total time3hr 30min
ServingsMakes 12 servings, 1 mini cheesecake (60 g) each.
  • 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
  • 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. 


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 13g 
   Saturated 7g 
Cholesterol 30mg 
Sodium 210mg 
Carbohydrate 32g 
   Dietary fiber 1g 
   Sugars 16g 
Protein 3g 
Calcium3 %DV
Iron2 %DV
Potassium1 %DV

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