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Frozen Mini Cinnamon Coffee Cheesecakes

Prep Time:

15 min

Total Time:

3 hr 15 min

Makes:

12 servings

What You Need!

12 NABISCO Ginger Snaps, divided

2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee

1 Tbsp. water

1/2 cup SPLENDA® No Calorie Sweetener, Granular

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 tsp. vanilla

1/4 tsp. ground cinnamon

1-1/2 cups thawed COOL WHIP LITE Whipped Topping

1 cup fresh raspberries

Make It!

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups.

MIX coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granular, 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.

SPLENDA is a trademark of McNeil Nutritionals, LLC.

Kraft Kitchens Tips

Frozen Mini Orange Cinnamon Coffee Cheesecakes

Prepare as directed, stirring in 1 tsp. orange zest with the cinnamon.

K:45941v0 :69095

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Rated

by a cook on 3/28/2006
" A little too much coffee I would suggest a 1 small tablespoon full, a little goes a long ways in this case, but otherwise was very easy to make and very good."