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Frozen Cinnamon Coffee Cheesecakes

Name: Frozen Cinnamon Coffee Cheesecakes
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Cakes, Frozen Desserts
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

Makes 12 cheesecakes Calories 100 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Original Sweetener

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

Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Calories	100
Total Fat	4.5g
Saturated Fat	3g
Cholesterol	10mg
Sodium	130mg
Total Carbs	11g
Dietary Fiber	1g
Sugars	5g
Protein	2g

Instructions

Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.
In a large bowl, stir together instant coffee and water until dissolved.
Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.
Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.