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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 12 NABISCO Ginger Snaps, divided
  • 2 Tbsp. decaffeinated instant coffee
  • 1 Tbsp. water
  • ½ cup granulated sugar substitute
  • 1 tub (8 oz.) reduced-fat cream cheese spread
  • 1 tsp. vanilla
  • ¼ tsp. ground cinnamon
  • 1½ cups thawed frozen lite whipped topping
  • 1 cup fresh raspberries

Nutrition facts

Recipe Tips


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 whipped topping; 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.