Frozen Mini Cinnamon Coffee Cheesecakes
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- Serves: 12
- Prep Time: 15 Minutes
- Total Time: 3 Hours 15 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 mini cheesecake
- Amount Per Serving
- Calories:
- 100
- Calories from Fat:
- 40
- Total Fat:
- 4.5g
- Saturated Fat:
- 3g
- Cholesterol:
- 10mg
- Sodium:
- 130mg
- Total Carbs:
- 11g
- Dietary Fiber:
- 1g
- Sugars:
- 5g
- Protein:
- 2g
DIRECTIONS
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated Sweetener, 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 cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
NOTE
Recipe from Maxwell House®
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 COOL WHIP® Lite Whipped Topping
- 1 cup fresh raspberries
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