Turtle S'More Cheesecake Minis
Courtesy of www.kraftfoods.com
total time
3 hr 30 min
prep
30 min
servings
10 servings
What You Need
3/4 cup HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1 Tbsp. sugar
3/4 cup Mexican caramel spread (dulce de leche), warmed slightly, divided
1/2 cup coarsely chopped PLANTERS Pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (14 oz.) JET-PUFFED Marshmallow Creme
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. HERSHEY'S Chocolate Syrup
Make It
MIX graham crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup caramel spread evenly over crusts; sprinkle with 1/3 cup nuts.
BEAT cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 Tbsp. of the remaining caramel spread; mix well. Spoon into muffin cups; top with marshmallows.
DRIZZLE with chocolate syrup and remaining caramel spread; sprinkle with remaining nuts. Refrigerate 3 hours.
HERSHEY'SŪ trademark and trade dress are used with permission from The Hershey Company.
Kraft Kitchens Tips
Size-Wise
These treats with built-in portion control can be enjoyed on a special occasion.
Make Ahead
Prepare cheesecakes as directed; wrap tightly. Freeze up to 1 month. Thaw at room temperature 30 min. before serving. Refrigerate leftovers.
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