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    Frozen Mini Cinnamon Coffee Cheesecakes


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: rosiewny

    List of Ingredients




    12 NABISCO® Ginger Snaps
    2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
    1 tablespoon water
    1/2 cup SPLENDA® No Calorie Sweetener, Granulated
    1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
    1 teaspoon vanilla
    1/4 teaspoon ground cinnamon
    1 1/2 cups thawed Cool Whip® Whipped Topping
    1 cup fresh raspberries

    Recipe



    1 Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
    2 Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
    3 Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
    4 Remove from freezer about 10 minutes before serving to soften slightly.

 

 

 

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