Turtle S’more Cheesecake Minis

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Turtle S’more Cheesecake Minis

Ingredients

  • ¾ cup Honey Maid graham cracker crumbs
  • ¼ cup butter, melted
  • 1 tablespoon sugar
  • ¾ cup Mexican caramel spread (dulce de leche), warmed slightly, divided
  • ½ cup coarsely chopped Planters pecans, divided
  • 1 package (8 ounce) Philadelphia cream cheese, softened
  • 1 jar (14 ounce) Jet-Puffed marshmallow creme
  • ½ cup Jet-Puffed miniature marshmallows
  • 2 tablespoons Hershey’s chocolate syrup

Directions

  1. Mix graham cracker crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon ½ cup caramel spread evenly over crusts; sprinkle with ⅓ cup nuts.

  2. Beat cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 tablespoons of the remaining caramel spread; mix well. Spoon into muffin cups; top with marshmallows.

  3. Drizzle with chocolate syrup and remaining caramel spread; sprinkle with remaining nuts. Refrigerate 3 hours.

Recipe courtesy of

Kraft Foods

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