Coffee and cheesecake, the go-to combo for ladies who lunch, just got way cooler. These chilled minis are the perfect meld of the two flavors, and they're better-for-you, too.
What You Need
Original recipe yields 12 servings
12 gingersnaps, divided
2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. water
1/2 cup granular no-calorie sweetener
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 tsp. vanilla
1/4 tsp. ground cinnamon
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 cup fresh raspberries
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Let's Make It
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.
Frozen Mini Orange-Cinnamon Coffee Cheesecakes
Prepare as directed, adding 1 tsp. orange zest to cream cheese mixture with the COOL WHIP.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.