Frozen Mini Cinnamon Coffee Cheesecakes

Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 12 servings, 1 mini cheesecake each

12 Ginger Snaps, divided
2 Tbsp. Instant Coffee
1 Tbsp. Water
1/2 cup Sugar
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1 tsp. vanilla
1/4 tsp. ground cinnamon
1-1/2 cups Whipped Cream
1 cup fresh raspberries

PLACE 1 cookie in bottom of each of 12 paper-lined medium muffin cups; set aside.

MIX coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granular, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.

SPOON evenly over cookies in muffin pan. Top each dessert evenly with raspberries. Freeze 3 hours or overnight. Remove from freezer about 10 minutes before serving to soften slightly. Tightly cover any leftover cheesecakes and store in the freezer.


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