Cheesecake Truffle Churro Tiramisu

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Ingredients:

• Churro base:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup water
• 1/2 teaspoon vanilla extract


• Tiramisu filling:
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup brewed espresso, cooled to room temperature
• 1/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract


• Cheesecake truffle topping:
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Directions:

1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. To make the churro base, mix flour, melted butter, sugar, salt, water, and vanilla extract in a large bowl until a dough forms. Press the dough evenly into the prepared pan. Bake for 30-35 minutes or until golden brown. Let cool completely.
3. To make the tiramisu filling, beat heavy cream and mascarpone cheese in a large bowl with an electric mixer until soft peaks form. Add espresso, sugar, cocoa powder, and vanilla extract, and beat until stiff peaks form.
4. Spread the tiramisu filling over the cooled churro base, then refrigerate for 2 hours or until set.
5. To make the cheesecake truffle topping, beat cream cheese and powdered sugar in a large bowl with an electric mixer until smooth and creamy. Beat in heavy cream and vanilla extract until mixture is thick and fluffy. Fold in mini chocolate chips.
6. Spread the cheesecake truffle topping over the chilled tiramisu filling. Refrigerate for at least 1 hour or until set.
7. Serve chilled and enjoy!