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Caramel Chocolate Cheesecake Bites


  • 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.

Nutrition 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.


Average Rating: 3
  • smda06
    Oct 29, 2011

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

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