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Caramel Chocolate Cheesecake Bites

The wheat germ makes getting these delicious bites a snap to get out of the pan. They're cute as can be and are always a favorite.—Barbara Nowakowski, North Tonawanda, New York
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    3 dozen


  • 3/4 cup toasted wheat germ
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 36 pecan halves
  • 3 tablespoons fat-free caramel ice cream topping


  • Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside.
  • In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup.
  • Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.)
  • To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each.
Nutrition Facts
2 piece: 147 calories, 8g fat (3g saturated fat), 12mg cholesterol, 136mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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  • smda06
    Oct 29, 2011

    My family loves these. I use flax seed meal instead of wheat germ.

  • cookielady57
    Nov 14, 2010

    No comment left

  • mary
    Feb 24, 2006

    No comment left