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PLACE 1 cookie 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. Stir in COOL WHIP; 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.