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Caramel Pecan S'more Cheesecake Bites

Caramel Pecan S'more Cheesecake Bites recipe
average rating

4 1
rate/review
prep time
30 min
total time
3 hr 30 min
makes
10 servings, 1 mini cheesecake (71 g) each
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What You Need

3/4 cup Honey Maid Graham 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) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1/2 cup Jet-Puffed Miniature Marshmallows
2 Tbsp. chocolate syrup

Make It

MIX graham 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.

kraft kitchens 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; wrap tightly. Freeze up to 1 month. Thaw at room temperature 30 min. before serving. Refrigerate leftovers.
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