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Mini Cinnamon Coffee Cheesecakes
Serves: 12
Prep Time: 15 Minutes
Freeze: 3 Hours
Ingredients
12 Ginger Thin biscuits
2 tablespoons Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup SPLENDA® Granular
226g Light Cream Cheese Spread
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1 1/2 cups Light Whipped Cream *
1 cup fresh raspberries
* Tatua Dairy Whip Lite Whipped Cream is available in major supermarkets
Directions:
1. Grease a 12-cup muffin tray. Place one biscuit in each muffin cup. Set aside.
2. Mix instant coffee and water in large bowl until coffee is dissolved.
3. Add SPLENDA® Granular, cream cheese spread, vanilla essence and cinnamon. Beat with metal whisk until well blended. Gently stir in whipped topping.
4. Spoon evenly over biscuit 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.
Amount Per Serving
| Protein | g | 2 |
| Carbohydrate | g | 11 |
| Energy | Cal | 100 |
| kj | 420 | |
| Total Fat | g | 5 |
| Fibre | g | 1 |
| Sugars | g | 5 |
