Tiramisu Cheesecake Bars Cookie Mix Recipes

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TIRAMISU CHEESECAKE BARS



Tiramisu Cheesecake Bars image

Prize-Winning Recipe 2008! Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 36

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
  • Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
  • In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
  • Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g

TIRAMISU CHEESECAKE BARS



Tiramisu Cheesecake Bars image

Make and share this Tiramisu Cheesecake Bars recipe from Food.com.

Provided by nonnie4sj

Categories     Bar Cookie

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 13

1 1/2 cups vanilla wafer crumbs (about 40 cookies)
1 teaspoon instant espresso coffee powder, dry
2 tablespoons butter, melted
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup heavy cream
1/4 cup rum or 1/4 teaspoon rum extract, mixed with
1/4 cup water
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
2 tablespoons shortening
1 teaspoon instant espresso coffee powder, dry

Steps:

  • Heat oven to 350°.
  • Grease 9x9 pan.
  • Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
  • Press evenly in bottom of pan.
  • Refrigerate while preparing cream cheese mixture.
  • Beat cream cheese until smooth and fluffy.
  • Beat in sugar, eggs, heavy cream, rum, and vanilla.
  • Spread mixture over crust.
  • Bake 20-25 mins or just until center is set.
  • Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
  • Pour over hot cheesecake and spread evenly.
  • Cool 30 mins at room temperature.
  • Cover loosely and refrigerate about 1 hour or until firm.
  • Store covered in refrigerator.

Nutrition Facts : Calories 567.9, Fat 39.1, SaturatedFat 20.3, Cholesterol 127.3, Sodium 304.9, Carbohydrate 45.7, Fiber 1.3, Sugar 16.4, Protein 7.5

TIRAMISU CHEESECAKE BARS (COOKIE MIX)



Tiramisu Cheesecake Bars (Cookie Mix) image

Source: Betty Crocker "Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix."

Provided by Mom2Rose

Categories     Cheesecake

Time 1h10m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) package betty crocker sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter or 1/3 cup margarine, softened
1 egg, slightly beaten
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips
6 ounces cream cheese, softened
1/2 cup whipping cream
chocolate curls, if desired

Steps:

  • Heat oven to 350°F
  • Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms.
  • Press dough in bottom of pan.
  • Bake 15 to 18 minutes or until light golden brown.
  • Cool 15 minutes.
  • Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth.
  • Add milk; beat until well blended.
  • Add coffee, vanilla and eggs; beat until well blended.
  • Stir in chocolate chips.
  • Pour over cookie base.
  • Bake 35 to 40 minutes or until set.
  • Cool at room temperature 30 minutes.
  • Refrigerate 30 minutes to cool completely.
  • In small bowl, beat 6 oz cream cheese on medium speed until smooth.
  • Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy.
  • Spread mixture over cooled bars.
  • Sprinkle chocolate curls over topping.
  • Refrigerate about 2 hours or until chilled.
  • For bars, cut into 9 rows by 4 rows.
  • Store covered in refrigerator.

Nutrition Facts : Calories 154, Fat 11.8, SaturatedFat 7.2, Cholesterol 49.5, Sodium 85.1, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 3

TIRAMISU CHEESECAKE DESSERT



Tiramisu Cheesecake Dessert image

Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. -Christie Nelson, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 package (12 ounces) vanilla wafers
5 teaspoons instant coffee granules, divided
3 tablespoons hot water, divided
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 large eggs, room temperature, lightly beaten
1 cup whipped topping
1 tablespoon baking cocoa

Steps:

  • Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.

Nutrition Facts : Calories 536 calories, Fat 37g fat (21g saturated fat), Cholesterol 171mg cholesterol, Sodium 343mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 10g protein.

TIRAMISU COOKIE BARS



Tiramisu Cookie Bars image

Our scrumptiousness cup runneth over with this delightful take on the classic Italian dessert. It's everything you love about tiramisu-in cookie bar form.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 20 servings, 1 bar per serving

Number Of Ingredients 15

For the Cookie Base
1/2 cup unsalted butter, softened
1/2 cup granulated or raw sugar
1-1/2 tablespoons beaten egg
1-1/2 tablespoons pure vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
For the Tiramisu Topping
1/4 cup extra strong brewed coffee or espresso
1/4 cup dark rum
1 cup mascarpone
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened to room temperature
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
semi-sweet or bittersweet chocolatebar

Steps:

  • For the Cookie Base:
  • BEAT together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
  • PREHEAT the oven to 400˚F.
  • BAKE the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
  • To Make the Topping and Prepare the Tiramisu Bar Cookies:
  • STIR together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy.
  • BRUSH the remaining coffee or espresso and rum mixture onto the cooled cookie base. Spread cream cheese mixture evenly over cookie base.
  • GRATE the chocolate bar with a fine grater over the cream topping.
  • CUT into 20 servings.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TIRAMISU CHEESECAKE



Tiramisu Cheesecake image

Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

Provided by Marty Fries

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 5h

Yield 12

Number Of Ingredients 9

1 (12 ounce) package ladyfingers
¼ cup butter, melted
¼ cup coffee-flavored liqueur, divided
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
¼ cup all-purpose flour
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
  • Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
  • In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
  • Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
  • Grate semisweet chocolate over the top right before serving.

Nutrition Facts : Calories 528 calories, Carbohydrate 40.2 g, Cholesterol 188 mg, Fat 36.2 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 21 g, Sodium 256.4 mg, Sugar 20 g

NO-BAKE TIRAMISU CHEESECAKE



No-Bake Tiramisu Cheesecake image

Delicious, simple, quick, and easy tiramisu cheesecake! Sprinkle entire cake with shaved chocolate or cocoa powder. Cut individual servings and and top off each piece with whipped cream and raspberries or toffee bits.

Provided by Liv

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 3h32m

Yield 12

Number Of Ingredients 8

2 ¼ cups crushed chocolate graham crackers
¼ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
½ cup sour cream
¼ cup lemon juice
1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
½ cup cold, brewed coffee

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
  • Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
  • Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
  • Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
  • Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
  • Refrigerate until center is set, 2 1/2 to 3 hours.

Nutrition Facts : Calories 467.2 calories, Carbohydrate 47.5 g, Cholesterol 66.6 mg, Fat 28.3 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 15.1 g, Sodium 348.7 mg, Sugar 20.8 g

TIRAMISU CHEESECAKE BARS



Tiramisu Cheesecake Bars image

Provided by My Food and Family

Categories     Recipes

Time 5h

Number Of Ingredients 16

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling
2 package s (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoon s vanilla
2 eggs
1 cup miniature semi-sweet chocolate chips
Topping
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired

Steps:

  • 1. Preheat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
  • 3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
  • 4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
  • 5. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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