Desserts

Tiramisu Mousse Cheesecake

photo by:kraft

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

time

prep:

25 min

total:

5 hr 53 min

servings

total:

Makes 16 servings.

add your photo

add to shopping list

add to recipe box

send/share

What You Need

NILLA Wafers, finely crushed (about 1-1/3 cups)

Tbsp. butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

3/4

cup sugar

Tbsp. brewed strong MAXWELL HOUSE Coffee, cooled, divided

eggs

1/3

cup milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cups thawed COOL WHIP Whipped Topping, divided

1/2

oz. BAKER'S Semi-Sweet Chocolate, coarsely grated

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. 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.

Kraft Kitchens Tips

Healthy Living

Save 80 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 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 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.

Rate recipes, or edit your previous ratings and more. Sign In

juliesems

posted:11/22/2012

Perfect for entertaining! I've also split it and made two 8x8 pans to give away during the holidays! This is a definite crowd pleaser!

bec610

posted:1/11/2012

I made this for a friend's birthday. Everyone fell in love with it. We thought it was the best Tiramisu ever. I used sugar free pudding, light cool whip and reduced fat Nilla wafers. No one could tell.

rrobinson03

posted:9/25/2011

Will make the crust and cheesecake part again (easy and tastes great!) but will make changes to the top layer- maybe experiment with different flavors.)

k.slack

posted:2/14/2011

Fantastic tirimisu recipe - great mix of coffee/cheesecake flavors. Yummm!

julie91366

posted:2/11/2011

Got rave reviews at a work potluck....I didn't use the rasberries, I put chocolate covered coffee beans on top! And used a few more wafers for the crust!!! Came home with a completely empty pan! Excellent

a cook

posted:1/16/2011

This is by far the best cheesecake I had ever made. Made it for Christmas and everyone just loved it. Easy to make and even easier to eat so creamy and smooth. Will make this cheesecake many more times for all occassions.

a cook

posted:1/7/2011

Since my son-in-law is Italian, this receipe sounded perfect for Chirstmas dinner. I was able to include my two grandchildren ages 3 and 9 during the preparation. The end result was fantastic. Everyone loved the cheesecake and I will be sharing this receipe with all my friends. The hardest part was keep the raspbeerries away from the grandchildren until the cake was finished.

a cook

posted:12/29/2010

Wow, tasted fantastic! If you love Tiramisu and you love cheesecake this is a no brainer!

eve315

posted:12/28/2010

Super easy to make and it tastes amazing! Made it for a Christmas potluck and there wasn't a crumb left. Pleased even the picky eaters.

kerryannie

posted:12/17/2010

Absolutely Wonderful!! I made this for Thanksgiving and everyone raved at how good it was. There was not even one bite left. I would definitely make this again. It was so easy!