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Caramel Chocolate Cheesecake Bites

  • 3/4 cup toasted wheat germ
  • 2 (8 oz) packages cream cheese
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 4 egg whites
  • 1 tsp vanilla extract
  • 36 pecan halves
  • 3 Tbsp caramel topping
  1. Preheat oven to 350
  2. In well coated mini muffin tines, generously coat each with wheat germ.
  3. In mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and mix well.
  4. Beat in egg whites and vanilla until just combined.
  5. Spoon 4 teaspoons into each muffin cup.
  6. Bake for 13-16 minutes or until set.
  7. Cool in pan for 10 minutes and then place on wire racks.
  8. Cool for 30 minutes and refrigerate.
  9. When ready to serve top each with a pecan half.
  10. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each.
Published: Friday, August 12th, 2011 by Kelly
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