Best 8 Tiramisu Cheesecake Bars Cookie Mix Recipes

TIRAMISU CHEESECAKE BARS

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.

TIRAMISU CHEESECAKE BARS

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.

TIRAMISU CHEESECAKE BARS (COOKIE MIX)

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.

TIRAMISU CHEESECAKE DESSERT

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.

TIRAMISU COOKIE BARS

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.

TIRAMISU CHEESECAKE

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.

NO-BAKE TIRAMISU CHEESECAKE

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.

TIRAMISU CHEESECAKE BARS

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.