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Caramel Chocolate Cheesecake Bites Recipe

Caramel Chocolate Cheesecake Bites Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling YIELD:18 servings

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

  • 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.

Nutritional Facts

Nutritional Analysis: One serving (two mini cheesecakes) equals 147 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 136 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.