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Frozen Mini Cinnamon-Coffee Cheesecakes

average rating

rate/review

prep time

15 min

total time

3 hr 15 min

makes

12 servings, 1 mini cheesecake (55 g) each

photo by:

kraft

recipe by: kraft

What You Need

12 Mr. Christie's Ginger Snaps Biscuits, finely crushed (about 1/2 cup)

2 Tbsp. Maxwell House Instant Coffee Original Roast

1 Tbsp. water

1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product

1/4 cup sugar

1 tsp. vanilla

1/4 tsp. ground cinnamon

1-1/2 cups thawed Cool Whip Light Whipped Topping

1 square Baker's Semi-Sweet Chocolate

1 can (284 mL) mandarin oranges, well drained

Make It

PLACE cookie crumbs in 12 paper-lined muffin cups.

DISSOLVE coffee granules in water in large bowl. Add cream cheese product, sugar, vanilla and cinnamon; beat with whisk until well blended. Stir in Cool Whip; spoon into muffin cups.

FREEZE 3 hours or until firm. Remove cheesecakes from freezer 15 min. before serving. Melt chocolate as directed on package. Top cheesecakes with oranges; drizzle with chocolate.