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Smart-Choice Tiramisu Mousse Cheesecake
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Smart-Choice Tiramisu Mousse Cheesecake

5 Hr(s) 53 Min(s)
25 Min(s) Prep
5 Hr(s) 28 Min(s) Cook
Reduced-fat wafer cookies and fat-free pudding are two smart ingredient choices that help make this tiramisu mousse cheesecake a crowd-pleasing dessert.
What You Need
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16 servings
Original recipe yields 16 servings
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 egg s
1/3 cup milk
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat 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)
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Let's Make It
1
Heat oven to 325ºF.
2
Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
3
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.
4
Bake 28 min. or until center is almost set. Cool completely.
5
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.
6
Garnish with remaining COOL WHIP and raspberries just before serving.
Kitchen Tips
Tip 1
Small Changes Add Up
Small ingredient substitutions, such as reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Sugar Free Fat 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.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 390mg
17%
Total Carbohydrates 24g
9%
Dietary Fibers 1g
4%
Sugars 16g
32%
Protein 7g
14%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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