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 Frozen Mini Cinnamon Cheesecakes

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BOBBY ARYAN
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BOBBY ARYAN


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PostSubject: Frozen Mini Cinnamon Cheesecakes   Frozen Mini Cinnamon Cheesecakes Empty2008-07-11, 17:38
Frozen Mini Cinnamon Cheesecakes Hh_13510

Preparation Time: 15 Minutes
Total Time: 3 Hours 15 Minutes

12 Nabisco Ginger Snaps
2 tablespoons Maxwell House Naturally Decaffeinated Instant Coffee granules
1 tablespoon water
1/2 cup Splenda No Calorie Sweetener, Granulated
1 (8 ounce) container Philadelphia Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups Cool Whip Lite Whipped Topping
1 cup fresh raspberries


Line 12 muffin cups with paper muffin liners. Place one cookie in bottom of each muffin cup. Set aside. Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping. Spoon 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. Yields one mini cheesecake per serving.

POINTS Value: 2
Servings: 12
Level of Difficulty: Easy
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