2 Tbsp. Maxwell House Instant Coffee Original Roast
1 Tbsp. water
1 cup Philadelphia 95% Fat Free Cream Cheese Product
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
1-1/2 cups thawed Cool Whip Light Whipped Topping
1 oz. Baker's Semi-Sweet Chocolate
1 can (284 mL) mandarin oranges, well drained
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How do I make it ?
Place cookie crumbs in 12 paper-lined muffin cups.
Dissolve coffee granules in water in large bowl. Add cream cheese product, sugar, vanilla and cinnamon; beat with whisk until well blended. Stir in Cool Whip; spoon into muffin cups.
Freeze 3 hours or until firm. Remove cheesecakes from freezer 15 min. before serving. Melt chocolate as directed on package. Top cheesecakes with oranges; drizzle with chocolate.
Kraft Kitchen Tips!
Add 1 tsp. orange zest to cream cheese mixture with the Cool Whip.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 180 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 12 g
Protein 3 g
Makes 12 servings, 1 mini cheesecake (55 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.