All recipes, Baking, Dessert

Chocolate caramel cheesecake muffins

October 6, 2015

My first recipe in my new home….and it’s a keeper!! 🙂 Despite my life being a little chaotic these last few weeks I still had all these crazy recipe creations running through my head, like these chocolate caramel cheesecake muffins. I promise they are so easy to make, its a cheesecake and also a delicious muffin at 5sp or 3pp each. Your family will love you for this one and you get to dive in as well, a win win! 🙂

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Chocolate caramel cheesecake muffins
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
5sp or 3pp each
Ingredients
  • 1- 7.5oz package Pillsbury biscuits (in the 4 value pack, or buy a bigger pack and weigh out)
  • 2 graham cracker squares (13g) crushed, you can also use some pre-made graham crumbs
  • 6 oz softened light cream cheese
  • 2 Tbsp sugar
  • ½ Tbsp flour
  • 3 Tbsp egg whites (I buy the cartoon of "just egg whites")
  • 1 Tbsp milk
  • ½ tsp vanilla
  • 2 Tbsp sugar free caramel syrup, I use smuckers
  • 1.5 squares of Lindt 70% dark chocolate, melted
Instructions
  1. Preheat oven to 350F, line a regular sized 12 hole muffin pan with 10 cupcake liners, lightly spray liners.
  2. Cut your 10 biscuits into 8 pieces each.
  3. Crush up your graham crackers into a fine crumb and place into a small zip lock type bag, place 8 pieces of biscuits at a time in the crumbs and coat, place coated pieces into cupcake liner. Repeat with all 10 biscuits.
  4. In a bowl beat together your cream cheese, sugar, flour, egg whites, milk and vanilla until nice and creamy.
  5. Scoop cream cheese mixture on top of biscuit pieces, about 1 heaping tablespoon on each, shake your pan out a bit to even out the cream cheese mixture and let it settle.
  6. Bake in oven for 18 minutes, remove and let cool for 5 minutes. Refrigerate for 1 hour.
  7. Melt your chocolate in the microwave for 35 second intervals, turning each time until melted. Place your caramel sauce in a small zip lock and cut a tiny hole in corner of the bag, I find this helps drizzle better than coming out of the container. Drizzle caramel over the muffins, then using a small spoon drizzle your chocolate. Store in fridge, each muffin is 5sp or 3pp.
  8. Nutritional info.. Per muffin.. Calories 130.. Fat 4.5g... saturated fat 2.3g... Carbs 19g... Fiber 0.5g... Sugars 6.7g... Protein 3.1g

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3 Comments

  • Reply Jordan October 6, 2015 at 7:26 pm

    These look ahhhhmazing!! I can’t wait to try ’em!! Your website is awesome…so many great recipes!

    • Drizzle
      Reply Drizzle October 7, 2015 at 5:57 pm

      Thanks Jordan..Enjoy the muffins 🙂

  • Reply Chocolate Caramel Muffins – A Broken Bombshell March 18, 2016 at 7:37 pm

    […] recently tried a recipe from drizzlemeskinny  for chocolate caramel muffins and the were wonderful. The each come in at 5 […]

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