Tiramisu Mousse Cheesecake

Name: Tiramisu Mousse Cheesecake
Prep time: 25 min
Total time: 353 min
Yield: 16
Ingredients: 40 NILLA Wafers, finely crushed (about 1-1/3 cups); 3 Tbsp. butter, melted; 4 pkg. brick cream cheese, softened, divided; ¾ cup sugar; 6 Tbsp. coffee, cooled, divided; 3 eggs; ⅓ cup milk; 1 pkg. vanilla instant pudding mix; 2 cups frozen whipped topping, divided; ½ oz. semi-sweet baking chocolate, coarsely grated; 16 raspberries (about 1/2 cup)

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

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

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 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)

Directions

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.