Caramel Pecan S'more Cheesecake Bites

210 10 servings, 1 mini cheesecake (71 g) each
Recipe By
(2) 2 Reviews
Prep Time
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10 servings, 1 mini cheesecake (71 g) each

What You Need

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Make It

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  • 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.


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.


  • 10 servings, 1 mini cheesecake (71 g) each

Nutritional Information

Serving Size 10 servings, 1 mini cheesecake (71 g) each
Calories 300
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 37g
Dietary fibre 1g
Sugars 28g
Protein 4g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • maryrevell |

    This is an easy and fast dessert, however , you do not need to drizzle both caramel and chocolate. Very sweet.

  • crysmac17 |

    This recipe is very easy to make and everyone enjoyed it. I would make it in the mini muffin tins though. I'll be making this for my nieces wedding shower!