Caramel Chocolate Cheesecake Bites Recipe

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Caramel Chocolate Cheesecake Bites Recipe
Caramel Chocolate Cheesecake Bites Recipe photo by Taste of Home
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Caramel Chocolate Cheesecake Bites Recipe

Read Reviews
3 1 2
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The wheat germ makes getting these delicious bites a snap to get out of the pan. They're cute as can be and are always a favorite.—Barbara Nowakowski, North Tonawanda, New York
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 3/4 cup toasted wheat germ
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 36 pecan halves
  • 3 tablespoons fat-free caramel ice cream topping

Directions

Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside.
In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup.
Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.)
To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each. Yield: 3 dozen.
Originally published as Caramel Chocolate Cheesecake Bites in Country Woman November/December 2003, p36

Nutritional Facts

2 pieces: 147 calories, 8g fat (3g saturated fat), 12mg cholesterol, 136mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 3/4 cup toasted wheat germ
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 36 pecan halves
  • 3 tablespoons fat-free caramel ice cream topping
  1. Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside.
  2. In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup.
  3. Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.)
  4. To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each. Yield: 3 dozen.
Originally published as Caramel Chocolate Cheesecake Bites in Country Woman November/December 2003, p36

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smda06 User ID: 4075047 66010
Reviewed Oct. 29, 2011

"My family loves these. I use flax seed meal instead of wheat germ."

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