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| 12 | Nabisco Ginger Snaps |
| 2 Tbsp. | Maxwell House Naturally Decaffeinated Instant Coffee |
| 1 Tbsp. | Water |
| 1 Tsp. | Vanilla |
| 1/2 Cup | Splenda No Calorie Sweetener, Granulated |
| 1 | container (8 oz) Philadelphia Light Cream Cheese |
| 1/4 Tsp. | ground cinnamon |
| 1 1/2 Cup | Lite Cool Whip |
| 1 Cup | Fresh Raspberries |
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| 1. |
Line 12 muffin cups with paper liners.Place one cookie in each paper cup.Set aside. |
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| 2. |
Mix the coffe granules and water in large bowl until the coffee is dissolved.Add Splenda, cream cheese, vanilla, and cinnamon.Beat with a wire whisk until the mixture is well-blended.Gently stir in the whipped topping. |
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Recipe Submitted By: Renee Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 12
Prep. Time: 15 Minutes
Utensils:
Notes: |
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