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Chocolate caramel cheesecake muffins

5SP blue/green/purple or 3PP each
Prep Time 10 mins
Cook Time 1 hr 18 mins
Total Time 1 hr 28 mins
Course Dessert
Servings 10


  • 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 cartoon 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


  • 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 5sp or 3pp.
  • Nutritional info.. Per muffin.. Calories 130.. Fat 4.5g... saturated fat 2.3g... Carbs 19g... Fiber 0.5g... Sugars 6.7g... Protein 3.1g