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Caramel Chocolate Cheesecake Bites

 Caramel Chocolate Cheesecake Bites
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
18 ServingsPrep: 15 min. Bake: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 36 pecan halves
  • 3 tablespoons fat-free caramel ice cream topping


  • 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.

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Caramel Chocolate Cheesecake Bites (continued)

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.