Tiramisu Mousse Cheesecake
Dessert faves from France (mousse), Italy (tiramisu) and the USA (cheesecake) collide in one spectacularly creamy treat you serve up with a berry.
Prep time25 min
Total time5hr 53min
ServingsMakes 16 servings.
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
- ¾ cup sugar
- 6 Tbsp. brewed strong coffee, cooled, divided
- 3 eggs
- ⅓ cup milk
- 1 pkg. (3.4 oz.) vanilla instant pudding mix
- 2 cups thawed frozen whipped topping, divided
- ½ oz. semi-sweet baking chocolate, coarsely grated
- 16 fresh raspberries (about 1/2 cup)
Preparation
- 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 whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
- Garnish with remaining whipped topping and raspberries just before serving.
Recipe Tips
- Better For You
Save 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 frozen 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 Cups
Draw 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 26g | |
| Saturated fat 16g | |
| Cholesterol 125mg | |
| Sodium 370mg | |
| Carbohydrate 27g | |
| Dietary fiber 0g | |
| Total sugars 21g | |
| Protein 6g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 2 %DV |
