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Frozen Cinnamon Coffee Cheesecakes

Frozen Cinnamon Coffee Cheesecakes

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Makes 12 cheesecakes Kilojoules 418.4 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Original Sweetener


  1. Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.
  2. In a large bowl, stir together instant coffee and water until dissolved.
  3. Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.
  4. Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
  5. Remove from freezer about 10 minutes before serving to soften slightly.

Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Energy 100
Protein 2g
Total Fat 4.5g
- of which saturates 3g
Cholesterol 10mg
Carbohydrate 11g
- of which sugars 5g
Dietary Fibre 1g
Sodium 130mg