Frozen Mini Cinnamon Coffee Cheesecakes

Frozen Mini Cinnamon Coffee Cheesecakes

While on a quest to eating better, I've had fun trying new recipes. The challenge is satisfying Anthony's sweet tooth. The man has to have a dessert every night...and during the day...haha!

I found this recipe on the Weight Watchers website. They're made with Splenda and surprisingly, they're pretty good! So good, Anthony ate two of them the first time I made them. I've made them twice and they've been a hit both times. The second time I made them, I didn't quite put the full amount of Splenda it calls for. Also, in half the mix I added cocoa powder to make them chocolaty. The chocolate ones were topped with half of a maraschino cherry and the regular ones were topped with pineapple tidbits. I'm not a fan of raspberries so I picked something else. Yum!

Frozen Mini Cinnamon Coffee Cheesecakes

Weight Watcher Points Value: 2

Servings: 12

Level of Difficulty: Easy

Preparation Time: 15 Minutes

Total Time: 3 Hours 15 Minutes

Ingredients:

12 Ginger Snaps

2 Tablespoons Decaffeinated Instant Coffee granules

1 Tablespoon Water

½ Cup Splenda No Calorie Sweetener, Granulated

1 (8 ounce) package Light Cream Cheese Spread

1 teaspoon vanilla

¼ teaspoon ground cinnamon

1 ½ cups Lite Cool Whip Whipped Topping

1 cup fresh raspberries

Instructions:

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

2. Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda, cream cheese, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.

3. Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

4. Remove from freezer about 10 minutes before serving to soften slightly. Yields one mini cheesecake per serving.

**I can't wait to try making them with pumpkin puree and adding pumpkin pie spice and nutmeg with the cinnamon instead of the coffee!