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.

Recipe Tips

Better For YouSave 80 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, Neufchatel cheese, vanilla fat-free sugar-free instant pudding mix and frozen 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 CupsDraw 1-1/2 inch-wide coffee-cup shapes on piece of paper. Place paper on baking sheet; cover with waxed paper. Melt 1 oz. 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.