For a special treat, we topped these mini cheesecake desserts with the lusciousness of caramel-pecan turtles and chocolate-marshmallow s'mores.
What You Need
Original recipe yields 10 servings
3/4 cup graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. sugar
3/4 cup dulce de leche (sweetened milk caramel), warmed, divided
1/2 cup coarsely chopped PLANTERS Pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (14 oz.) JET-PUFFED Marshmallow Creme
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. chocolate syrup
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Let's Make It
Mix graham crumbs, butter and sugar until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup dulce de leche evenly over crusts; sprinkle with 1/3 cup nuts.
Beat cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining dulce de leche; mix well. Spoon into muffin cups; top with marshmallows.
Drizzle with chocolate syrup and remaining dulce de leche; sprinkle with remaining nuts. Refrigerate 3 hours.
These treats with built-in portion control can be enjoyed on a special occasion.
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 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.