Tiramisu cheesecake mousse (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
6 3/4 rectangular graham crackers, whole pieces 4 tubs (250 g each) Philadelphia 95% Fat Free Cream Cheese, softened, divided 18 packets Splenda6 Tbsp. brewed strong roasted coffee, cooled, divided 3 eggs 1/3 cup 1% milk 1 pkg. (4-serving size) Jell-O Fat Free Vanilla Instant Pudding mix2 cups thawed Cool Whip 95% Fat Free Whipped Topping, divided 1/2 square Baker's Semi-Sweet Chocolate, coarsely grated 20 fresh raspberries (about 1/2 cup)
1. Heat oven to 325ºF. Place crackers to cover the bottom of a 13x9-inch pan.
2. Beat the 3 tubs cream cheese, Splenda and 1 tablespoon 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 graham crackers.
3. Bake 28 min. or until centre is almost set. Cool completely.
4. Beat remaining cream cheese (1 tub) in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Fold in 1-1/2 cups Cool Whip. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
5. Garnish with remaining Cool Whip and raspberries on 18 portions just before serving.
Serving Size: Makes 18 servings.
KITCHEN TIP: 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 centre is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Number of Servings: 18
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Beat the 3 tubs cream cheese, Splenda and 1 tablespoon 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 graham crackers.
3. Bake 28 min. or until centre is almost set. Cool completely.
4. Beat remaining cream cheese (1 tub) in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Fold in 1-1/2 cups Cool Whip. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
5. Garnish with remaining Cool Whip and raspberries on 18 portions just before serving.
Serving Size: Makes 18 servings.
KITCHEN TIP: 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 centre is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Number of Servings: 18
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 3.5 g
- Cholesterol: 51.3 mg
- Sodium: 414.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.3 g
- Protein: 9.0 g
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