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3/4 cup graham crumbs
1/4 cup butter, melted
1/2 cup caramel syrup, warmed, divided
1/3 cup coarsely chopped pecans, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1/2 cup Jet-Puffed Miniature Marshmallows
2 Tbsp. chocolate syrup
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How do I make it ?
Mix graham crumbs and butter until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 2 Tbsp. caramel syrup evenly over crusts; sprinkle with 3 Tbsp. nuts.
Beat cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining caramel syrup; mix well. Spoon into muffin cups; top with marshmallows.
Drizzle with chocolate syrup and remaining caramel syrup; sprinkle with remaining nuts. Refrigerate 3 hours.
Kraft Kitchen Tips!
With their built-in portion control, these creamy cheesecake minis make the perfect special-occasion treats.
Prepare cheesecakes as directed; wrap tightly. Freeze up to 1 month. Thaw at room temperature 30 min. before serving. Refrigerate leftovers.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 8 g
Cholesterol 45 mg
Sodium 250 mg
Total carbohydrate 37 g
Dietary fibre 1 g
Sugars 28 g
Protein 4 g
10 servings, 1 mini cheesecake (71 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.