Frozen Mini Cinnamon-Coffee Cheesecakes

3  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 12 servings, 1 mini cheesecake (55 g) each.


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Frozen Mini Cinnamon-Coffee Cheesecakes Recipe

Ingredients

  • 12 Mr. Christie's Ginger Snaps Biscuits, finely crushed (about 1/2 cup)
  • 2 Tbsp. instant coffee
  • 1 Tbsp. water
  • 1 tub (250 g) 95%-fat-free cream cheese
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. ground cinnamon
  • 1-1/2 cups thawed Cool Whip Light Whipped Topping
  • 1 oz. semi-sweet baking chocolate
  • 1 can (284 mL) mandarin oranges, well drained

Instructions

  • 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.

Recipe Tips

Special ExtraAdd 1 tsp. orange zest to cream cheese mixture with the Cool Whip.

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Nutrition Information

Makes 12 servings, 1 mini cheesecake (55 g) each.

Nutrition per serving:

  • Calories 110 
  • Total fat 3.5 g
  • Saturated fat 2.5 g
  • Cholesterol 5 mg
  • Sodium 180 mg
  • Carbohydrate 16 g
  • Dietary fibre 1 g
  • Sugars 12 g
  • Protein 3 g
  • Vitamin A 4 %DV
  • Vitamin C 10 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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