Ingredients
Scale
- 1 (7.5 oz) package Pillsbury biscuits (or equivalent), cut into pieces
- 2 graham cracker squares (13g), crushed
- 6 oz softened light cream cheese
- 2 tablespoons sugar
- 1/2 tablespoon flour
- 3 tablespoons egg whites
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar-free caramel syrup
- 1.5 squares Lindt 70% dark chocolate, melted
Instructions
- Preheat oven to 350°F and line a 12-hole muffin pan with 10 cupcake liners; lightly spray liners.
- Cut each biscuit into 8 pieces.
- Crush graham crackers into fine crumbs and place in a small bag.
- Coat 8 biscuit pieces at a time in the graham cracker crumbs and place coated pieces into cupcake liners; repeat for all biscuits.
- In a bowl, beat together cream cheese, sugar, flour, egg whites, milk, and vanilla until creamy.
- Scoop about 1 heaping tablespoon of cream cheese mixture on top of biscuit pieces in each liner; shake pan gently to even out mixture.
- Bake for 18 minutes, then remove and let cool for 5 minutes.
- Refrigerate muffins for 1 hour before serving.
Notes
For best texture, refrigerate the muffins after baking to allow the cheesecake layer to set. Using sugar-free caramel syrup reduces sweetness without compromising flavor. Melting dark chocolate adds a rich finishing touch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 200
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 30