Chocolate caramel cheesecake
PREP TIME
10minutes mins
COOK TIME
1hour hr. 18minutes mins
TOTAL TIME
1hour hr. 28minutes mins
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 tablespoon sugar
½ tablespoon flour
3 tablespoon egg whites I buy the carton of “just egg whites”
1 tablespoon milk
½ teaspoon vanilla
2 tablespoon sugar free caramel syrup I use smacker’s
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
