Frozen Mini Cinnamon Coffee Cheesecakes

Ingredients

• 12  gingersnaps divided
• 0.3 tsp ground cinnamon 
• 2 Tbsp maxwell house naturally decaffeinated coffee instant
• 0.5 cup granular no-calorie sweetener 
• 1 cup raspberries fresh
• 1 tsp vanilla 
• 1 Tbsp water 
• 1.5 cups cool whip lite whipped topping thawed
• 8 oz philadelphia 

Equipment

• bowl
• whisk
• muffin liners

Directions

1. Place 1 cookie each of 12 paper-lined muffin cups.
2. Dissolve coffee granules in water in large bowl.
3. Add granulated sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Stir in COOL WHIP; spoon into muffin cups. Top with berries.
4. Freeze 3 hours or until firm.
5. Remove cheesecakes from freezer 10 min. before serving.
6. Let stand at room temperature to soften slightly.