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Frozen Mini Cinnamon Coffee Cheesecakes Recipe

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This recipe for Frozen Mini Cinnamon Coffee Cheesecakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008
Category:
Category:
Ingredients:  
Ingredients:  
12 Ginger Snaps
2 T Instant Coffee granules
1 T water
1/2 cup SPLENDA
1 - 8 oz Light Cream Cheese Spread
1 ttp vanilla
1/4 tsp ground cinnamon
1 1/2 cups Cool Whip
1 cup fresh raspberries
Directions:
Directions:
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, 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.

 

 

 

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