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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 egg s
  • 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)

Nutrition facts

Recipe Tips

1

Heat oven to 325ºF.

2

Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.

3

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.

4

Bake 28 min. or until center is almost set. Cool completely.

5

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.

6

Garnish with remaining whipped topping and raspberries just before serving.