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Frozen Cinnamon Coffee Cheesecakes

Frozen Cinnamon Coffee Cheesecakes

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Makes 12 cheesecakes Calories 100 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Original Sweetener

Ingredients

12 ginger snap cookies

2 tablespoons instant coffee

1 tablespoon water

½ cup Splenda® Granulated Sweetener

1 (8-ounce) package reduced fat cream cheese

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 ½ cups reduced fat frozen whipped topping, thawed

1 cup fresh raspberries

Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Calories 100
Total Fat 4.5g
Saturated Fat 3g
Cholesterol 10mg
Sodium 130mg
Total Carbs 11g
Dietary Fiber 1g
Sugars 5g
Protein 2g

Instructions

  1. Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.
  2. In a large bowl, stir together instant coffee and water until dissolved.
  3. Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.
  4. Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
  5. Remove from freezer about 10 minutes before serving to soften slightly.

Made With

Splenda Granulated Sweetener Limited Edition 25th Birthday Packaging - Front

Splenda® Granulated Sweetener

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Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Calories 100
Total Fat 4.5g
Saturated Fat 3g
Cholesterol 10mg
Sodium 130mg
Total Carbs 11g
Dietary Fiber 1g
Sugars 5g
Protein 2g

Hint: Search for a Category like "Drinks" or product, like "Stevia"