Tiramisu Mousse Cheesecake

24  Ratings
  • 25 min prep
  • 5 hr 53 min total
  • Makes 16 servings.

Dessert faves from France (mousse), Italy (tiramisu) and the USA (cheesecake) collide in one spectacularly creamy treat you serve up with a berry.

Tiramisu Mousse Cheesecake Recipe

Ingredients

  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 3 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened, divided
  • 3/4 cup sugar
  • 6 Tbsp. brewed strong coffee, cooled, divided
  • 3 eggs
  • 1/3 cup milk
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1/2 oz. semi-sweet baking chocolate, coarsely grated
  • 16 fresh raspberries (about 1/2 cup)

Instructions

  • Heat  oven to 325ºF.
  • Mix  wafer crumbs and butter; press onto bottom of 13x9-inch pan.
  • Beat  3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  28 min. or until center is almost set. Cool completely.
  • Beat  remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
  • Garnish  with remaining COOL WHIP and raspberries just before serving.

Recipe Tips

Better For YouSave 80 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, Neufchatel cheese, vanilla fat-free sugar-free instant pudding mix and COOL WHIP LITE Whipped Topping.

Variation Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.

Garnish with Chocolate Coffee CupsDraw 1-1/2 inch-wide coffee-cup shapes on piece of paper. Place paper on baking sheet; cover with waxed paper. Melt 1 oz. chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from bottom corner of bag. Pipe chocolate over coffee cup shapes. Refrigerate until firm. Use to garnish cheesecake.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 360 
  • Total fat 26 g
  • Saturated fat 16 g
  • Cholesterol 125 mg
  • Sodium 370 mg
  • Carbohydrate 27 g
  • Dietary fiber 0 g
  • Sugars 21 g
  • Protein 6 g
  • Vitamin A 15 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 2 %DV

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