Frozen Mini Cinnamon Coffee Cheesecakes

Name: Frozen Mini Cinnamon Coffee Cheesecakes
Prep time: 15 min
Total time: 195 min
Yield: 12
Ingredients: 12 NABISCO Ginger Snaps, divided; 2 Tbsp. decaffeinated instant coffee; 1 Tbsp. water; ½ cup granulated sugar substitute; 1 tub reduced-fat cream cheese spread; 1 tsp. vanilla; ¼ tsp. ground cinnamon; 1½ cups frozen lite whipped topping; 1 cup raspberries

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

Servings:

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 factsNutrition information

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.