I made this cheesecake for when my parents visited us for the weekend, but we ended up eating out so much that we were never hungry for it. I didn’t want it to go to waste so I cut it up in little squares and took it to our softball game. The minute I bit into this cheesecake my eyes went wide and I was in love. The crunch from the crust, the sweetness from the caramel, and the creamy-ness from the cheesecake all went together perfectly. Happy Eating!

Sandies Pecan and Caramel Cheesecake Bites


Sandies Pecan and Caramel Cheesecake Bites

Recipe thanks to Keebler


1 cup Keepbler Sandies Pecan Shortbread Cookies

1/4 cup Keebler Sandies Pecan Shortbread cookies

1 Keebler Ready Crust Graham 2 extra servings Pie Crust

3/4 cup caramel ice cream topping, divided

1 package (8 oz.) cream cheese, softened*

1 can (14 oz.) sweetened condensed milk

1 egg

2 tablespoons lemon juice

1 teaspoon vanilla

2 cups frozen non-dairy whipped topping, thawed


Place 1 cup chopped KEEBLER PECAN SANDIES cookies in KEEBLER READY CRUST Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside.

In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla. Beat until just combined. Pour over cookies in crust.

Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.

Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.