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Desserts

Smart-Choice Tiramisu Mousse Cheesecake

Smart-Choice Tiramisu Mousse Cheesecake recipe
photo by:kraft
Reduced-fat wafer cookies and fat-free pudding are two smart ingredient choices that help make this tiramisu mousse cheesecake a crowd-pleasing dessert.
time
prep:
25 min
total:
5 hr 53 min
servings
total:
16 servings

What You Need

40
 reduced-fat vanilla wafers, finely crushed (about 1-1/3 cups)
3
Tbsp.  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened, divided
3/4
cup  sugar
6
Tbsp.  brewed strong MAXWELL HOUSE Coffee, cooled, divided
3
 eggs
1/3
cup  milk
1
pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
2
cups  thawed COOL WHIP LITE Whipped Topping, divided
1/2
oz.  BAKER'S Semi-Sweet Chocolate, coarsely grated
16
 fresh raspberries (about 1/2 cup)

Make It

HEAT oven to 325ºF.

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

BEAT 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until 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 Neufchatel 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.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping result in a savings of 80 calories and 8g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
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 additional 1 oz. BAKER'S 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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