Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Frozen Mini Cinnamon Coffee Cheesecake

Prep Time :
15 min
Bake Time :
Makes :
12 servings
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

12 NABISCO® Ginger Snaps

2 tbsp (30 mL) MAXWELL HOUSE® Naturally Decaffeinated Instant Coffee

1 tbsp (15 mL) water

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

1 - 8 oz (225 g) container PHILADELPHIA® Light Cream Cheese Spread

1 tsp (5 mL)vanilla

1/4 tsp (1 mL) ground cinnamon

1 1/2 cups (375 mL) COOL WHIP® Lite Whipped Topping

1 cup (250mL) fresh raspberries


Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.

Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA® Granulated, 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

Nutrition Information

Amount per Serving:

Serving Size: 1 mini cheesecake (1/12 of recipe)

Calories: 100 

Calories from Fat: 40 

Total Fat: 4.5 g 

Saturated Fat: 3 g 

Cholesterol: 10 mg 

Sodium: 130 mg 

Total Carbs: 11 g 

Dietary Fiber: 1 g 

Sugars: 5 g 

Protein: 2 g 

Recently Viewed Recipes

Maple Oatmeal Hazelnut Shortb...
Ginger Noodle Salad
Nana-Nut Bread
Chocolate Chunk Banana Bread
Poor Man’s Pudding