Line a standard muffin tin with 10 paper liners. Mix together graham cracker crumbs and melted butter until combined. Press into prepared muffin tin. Drizzle 2 tablespoons caramel syrup over each crust, sprinkle with 3 tablespoons nuts.
Recipe
Author
Hy-Vee Test Kitchen
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Description
With their built-in portion control, these creamy caramel cheesecake minis, featuring HONEY MAID graham crackers, make the perfect special-occasion treats.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Honey Maid graham cracker crumbs | ||
| ¼ c. Hy-Vee unsalted butter, melted | ||
| ½ c. caramel sundae syrup, warmed; divided | ||
| ⅓ c. Hy-Vee chopped pecans, divided | ||
| 1 (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| 1 (7-oz.) jar Hy-Vee marshmallow creme | ||
| ½ c. Hy-Vee miniature marshmallows | ||
| 2 tbsp. Hy-Vee chocolate-flavored syrup |
Things To Grab
- Muffin tin
- 10 paper liners
- Small bowl
- Medium bowl
- Electric mixer
Directions
In a medium bowl, beat together cream cheese and marshmallow creme until light and fluffy. Add 2 tablespoons caramel syrup; mix well. Spoon into muffin cups; top with mini marshmallows.
Drizzle with chocolate syrup and remaining 4 tablespoons caramel syrup; sprinkle with remaining nuts. Refrigerate 3 hours or until firm.
Nutrition facts
Servings
310 Calories per serving
1 cheesecake
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Courtesy of Mondelez