Frozen Mini Cinnamon Coffee Cheesecakes
These festive little cheesecakes are sure to please!
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda® Granulated No Calorie Sweetener
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.