Frozen Mini Cinnamon Coffee Cheesecakes
12 Ginger Snaps, divided
2 Tbsp. Decaf Instant Coffee
1 Tbsp. water
1/2 cup ganulated No Calorie Sweetener
1 tub (8 oz.) 1/3 Less Fat Cream Cheese
1 tsp. vanilla
1/4 tsp. ground cinnamon
1-1/2 cups thawed Lite Whipped Topping
1 cup fresh raspberries
Place 1 cookie in each of 12 paper-lined muffin cups.
Dissolve coffee granules in water in large bowl. Add Granulated Sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Sir 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.