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.