Step 1

Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.

Step 2

In a large bowl, stir together instant coffee and water until dissolved.

Step 3

Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.

Step 4

Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

Step 5

Remove from freezer about 10 minutes before serving to soften slightly.