Jody’s Mini Coffee Cheesecakes

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.