Jody Tries Tiramisu Cheesecake Bars

For cheesecake and tiramisu lovers, try this wonderful treat with coffee and friends……

Tiramisu Cheesecake Bars

Cookie Base:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 Tbsp 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 Tbsp instant coffee granules or crystals

2 tsp vanilla

2 eggs

1 cup miniature semisweet chocolate chips


6 oz cream cheese, softened

1/2 cup whipping cream

Chocolate curls, if desired

1. Heat oven to 350 degrees F. Spray bottom and sides of 13×9-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 abut 2 hours or until chilled. To serve bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Jody’s Mini Coffee Cheesecakes

Frozen Mini Cinnamon Coffee Cheesecakes


12  Ginger Snaps, divided

2 Tbsp. Decaf Instant Coffee

1 Tbsp. water

1/2 cup ganulated No Calorie Sweetener

1 tub (8 oz.) 1/3 Less Fat Cream Cheese

1 tsp. vanilla

1/4 tsp. ground cinnamon

1-1/2 cups thawed Lite Whipped Topping

1 cup fresh raspberries


Place 1 cookie in each of 12 paper-lined muffin cups.

Dissolve coffee granules in water in large bowl. Add Granulated Sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Sir in whipped topping; spoon into muffin cups. Top with Berries.

Freeze 3 hours or until firm. Remove cheesecakes from freezer 10 min. before serving. Let stand at room temperature to soften slightly.

Jody’s Mocha Cheesecake Brownies


1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)

1/2 cup applesause

3 egg whites, divided

1/4 cup water

2 Tbsp. Instant Coffee

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

1/4 cup flour


Heat oven to 350 degrees F.

Mix instant coffee with water in medium mixing bowl. Add brownie mix, applesauce and 2 egg whites – mix until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

Beat cream cheese, sugar, flour, and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely before cutting into bars. Makes 32 servings.