Mini delicious desserts with the fabulous tastes of caramel and chocolate.
Dice the cheesecake into 1/2-inch cubes, yielding 3 cups.
Layer the diced cheesecake in small clear shot glasses or cordial glasses.
Top with caramel sauce, chocolate syrup, toasted pecans and whipped cream.
To save time, assemble these treats several days ahead and freeze. Let them come to room temperature for 1-2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 127 | ||
Calories from Fat: 45 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 5.3mg | 2 % | |
Sodium 81.8mg | 3 % | |
Potassium 62.3mg | 2 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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