Frozen Mini Cinnamon-Coffee Cheesecakes Recipe

Name: Frozen Mini Cinnamon-Coffee Cheesecakes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Makes 12 servings, 1 mini cheesecake (55 g) each.
Ingredients: 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 cup 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 oz. Baker's Semi-Sweet Chocolate; 1 can (284 mL) mandarin oranges, well drained

Ingredients

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 cup 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 oz. Baker's Semi-Sweet Chocolate
1 can (284 mL) mandarin oranges, well drained

PREP TIME 15m	COOK TIME 3h	TOTAL TIME 3h15m
YIELD Makes 12 servings, 1 mini cheesecake (55 g) each.

Instructions

1. Place cookie crumbs in 12 paper-lined muffin cups.
2. 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.
3. 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.

Desserts