Diabetic Dessert of the Week – Frozen Mini Cinnamon Coffee Cheesecakes

December 24, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | 5 Comments
Tags: Cooking, Cool Whip, dessert, Diabetic Dessert of the Week, Food, Frozen Mini Cinnamon Coffee Cheesecakes, Ground Cinnamon, Maxwell House® Naturally Decaffeinated Instant Coffee, NABISCO® Ginger Snaps, PHILADELPHIA® Light Cream Cheese Spread, Raspberries, recipes, Splenda® Granulated No Calorie Sweetener, Vanilla

This week’s Diabetic Dessert of the Week is Frozen Mini Cinnamon Coffee Cheesecakes. To make these Delicious Cheesecakes you’ll be needing NABISCO® Ginger Snaps, Maxwell House® Naturally Decaffeinated Instant Coffee, Water, Splenda® Granulated No Calorie Sweetener, PHILADELPHIA® Light Cream Cheese Spread, Vanilla, Ground Cinnamon, Cool Whip, and Raspberries. These are 35 calories and 2 net carbs per Cake! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Frozen Mini Cinnamon Coffee Cheesecakes
These festive little cheesecakes are sure to please!

Recipe Ingredients:
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda® Granulated No Calorie Sweetener
1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups thawed Cool Whip® Whipped Topping
1 cup fresh raspberries

Cooking Directions:
1 – Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
2 – Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
3 – Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
4 – Remove from freezer about 10 minutes before serving to soften slightly.
Makes 12 (mini cheesecake) servings.

Nutritional Information Per Serving (1 mini cheesecake): Calories: 35; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 0mg; Total Carbs: 3g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g.
https://www.cooksrecipes.com/diabetic/frozen_mini_cinnamon_coffee_cheesecakes_recipe.html