Frozen Cinnamon Coffee Cheesecakes

Name: Frozen Cinnamon Coffee Cheesecakes
Prep time: 15 min
Total time: 3 min
Ingredients: 12 ginger snap cookies; 2 tablespoons instant coffee; 1 tablespoon water; ½ cup Splenda® Granulated Sweetener; 1 (8-ounce) package reduced fat cream cheese; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon; 1 ½ cups reduced fat frozen whipped topping, thawed; 1 cup fresh raspberries

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Prep Time: 15 minutes

Total: 3 hours, 15 minutes

Servings: 12

Author : Splenda

frozen cinnamon coffee

Ingredients

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12 ginger snap cookies2 tablespoons instant coffee1 tablespoon water½ cup Splenda® Granulated Sweetener1 (8-ounce) package reduced fat cream cheese1 teaspoon vanilla extract¼ teaspoon ground cinnamon1 ½ cups reduced fat frozen whipped topping, thawed1 cup fresh raspberries

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Instructions

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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.

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