Frozen Mini Cinnamon Coffee Cheesecakes

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

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.

Makes 12 (mini cheesecake) servings.

Nutritional Information Per Serving (1 mini cheesecake): Calories: 35; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 0mg; Total Carbs: 3g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g

Exchanges Per Serving: 1 Starch, 1/2 Fat

Recipe from Maxwell House®

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.