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Frozen Mini Cinnamon Coffee Cheesecakes

Coffee and cheesecake, the go-to combo for ladies who lunch, just got way cooler. These chilled minis are the perfect meld of the two flavors, and they're better-for-you, too.

Prep time

15 min

Total time

3 hr 15 min

Servings

Makes 12 servings.

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    Ingredients
    • 12 NABISCO Ginger Snaps, divided
    • 2 Tbsp. decaffeinated instant coffee
    • 1 Tbsp. water
    • 1/2 cup granulated sugar substitute
    • 1 tub (8 oz.) reduced-fat cream cheese spread
    • 1 tsp. vanilla
    • 1/4 tsp. ground cinnamon
    • 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
    • 1 cup fresh raspberries
Preparation
  • Place 1 cookie each of 12 paper-lined muffin cups.
  • Dissolve coffee granules in water in large bowl. Add sugar substitute, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Stir in COOL WHIP; spoon into muffin cups. Top with berries.
  • Freeze 3 hours or until firm. Remove cheesecakes from freezer 10 min. before serving. Let stand at room temperature to soften slightly.

Nutrition Notes

If you like coffee, you're sure to enjoy these mini desserts that can be part of a healthful meal plan.

Recipe Tips

Frozen Mini Orange-Cinnamon Coffee CheesecakesPrepare as directed, adding 1 tsp. orange zest to cream cheese mixture with the COOL WHIP.

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