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! 🙂

DSCN9650

ww friendly chocolate caramel cheesecake bit sitting on wooden table

Chocolate caramel cheesecake muffins

Drizzle
5PP, 5SP blue/green/purple
No ratings yet
Prep Time 10 mins
Cook Time 1 hr 18 mins
Total Time 1 hr 28 mins
Course Dessert
Servings 10

Ingredients
  

  • 1- 7.5 oz 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
  • 1/2 Tbsp flour
  • 3 Tbsp egg whites I buy the carton of "just egg whites"
  • 1 Tbsp milk
  • 1/2 tsp vanilla
  • 2 Tbsp sugar free caramel syrup I use smuckers
  • 1.5 squares of Lindt 70% dark chocolate melted

Instructions
 

  • Preheat oven to 350F, line a regular sized 12 hole muffin pan with 10 cupcake liners, lightly spray liners.
  • Cut your 10 biscuits into 8 pieces each.
  • 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.
  • In a bowl beat together your cream cheese, sugar, flour, egg whites, milk and vanilla until nice and creamy.
  • 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.
  • Bake in oven for 18 minutes, remove and let cool for 5 minutes. Refrigerate for 1 hour.
  • 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 5PP, 5SP or 3 points plus.
  • Nutritional info.. Per muffin.. Calories 130.. Fat 4.5g... saturated fat 2.3g... Carbs 19g... Fiber 0.5g... Sugars 6.7g... Protein 3.1g
Tried this recipe?Let us know how it was!

DSCN9624

DSCN9627

DSCN9637

DSCN9646

DSCN9661

DSCN9659

DSCN9689

DSCN9681

DSCN9691

Author

6 Comments

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

  2. Pingback: Chocolate Caramel Muffins – A Broken Bombshell

  3. Pingback: Favorite WW Friendly Valentine's Desserts with Freestyle SmartPoints • Simple Nourished Living

  4. Tara Knorr Reply

    Looks delicious. But you may want to edit! I think you buy the carton of egg whites, not cartoon!

Write A Comment

Recipe Rating




645 Shares
Tweet
Pin455
Share190