12 servings 1 pt
12 ginger snaps
2 Tbsp Decaffeinated Instant Coffee
1 Tbsp Water
1/2 cup splenda
8 oz light cream cheese
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups thawed cool whip
1 cup fresh raspberries
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add splenda, cream cheese, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in cool whip.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
