Oreo tiramisu is a decadent no bake dessert made with espresso dipped Oreo cookies layered with creamy whipped mascarpone filling, topped with a dusting of cocoa powder. This twist on the classic tiramisu is easy to make and is perfect for any occasion.
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Why Should You Make This Recipe
My favorite dessert is tiramisu. So much so that I have several tiramisu inspired recipes on the blog. My Strawberry Tiramisu, Tiramisu Cookies, Tiramisu Ice Cream, Pumpkin Tiramisu, and Blackberry Tiramisu Ice Box Cake reimagine this classic Italian dessert in fun ways. This tiramisu oreo dessert takes all the classic flavor elements of a rich and creamy tiramisu and turns it into a wonderful new no bake treat.
- Layers of flavors and textures. From the espresso dipped cookies that take on a more cake like texture the longer the dessert chills to the rich and creamy mascarpone filling and dusting of cocoa powder, this Oreo twist on the classic tiramisu will delight all your senses.
- Easy to make. This recipe for Oreo tiramisu is no chill and can be made in just a handful of minutes. Simply brew the espresso, whip up the mascarpone filling, assemble and let the fridge to the rest. This tiramisu oreo dish is the perfect make ahead dessert for any occasion.
Ingredients
This rich and creamy latte Oreo dessert requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy cookie tiramisu.
Gather freshly brewed espresso, Oreo cookies, heavy cream, granulated sugar, mascarpone cheese, vanilla extract and cocoa powder.
Substitutions
Here are my recommended substitutions to make this Oreo filled tiramisu if you need them.
- Instant Espresso Powder: I love using freshly brewed espresso or espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. This tiramisu oreo dessert needs 4 shots or about ½ cup of espresso.
- Oreo Cookies: Feel free to use your preferred chocolate cookie in place of the Oreo cookies. Regular Oreos soften a bit in some places and remain slightly crunchy in others. To ensure a soft, almost cake like texture, use Oreo Thins or Tiramisu Oreo Thins.
- Mascarpone Cheese: This is a classic ingredient in tiramisu. There is no other substitute for mascarpone.
- Heavy Cream: This is combined with the mascarpone to cerate a creamy, rich and light filling that’s similar to a traditional mascarpone filling in a classic tiramisu.
- Granulated Sugar: Feel free to use ¾ cup (90g) powdered sugar in place of the granulated sugar. The cornstarch from the powdered sugar will stabilize the mascarpone filling even more than regular sugar.
- Vanilla Extract: This provides a lovely background flavor for the other flavors of the tiramisu Oreo parfait. Omit if you don’t have this ingredient.
- Cocoa Powder Topping: This is optional, but another nod to a classic tiramisu dessert.
Variations
Oreo Tiramisu Parfaits: Make this tiramisu Oreo dessert in individual cups by preparing the recipe components as listed in the recipe. Instead of assembling the cookie tiramisu in an 8 x 8 dish, use (4 - 6) 6 - 8 oz. glasses to layer the Oreo cookies and mascarpone filling. Cover the cups with plastic wrap, chill the tiramisu cups in the fridge for at least 4 hours, top with a dusting of cocoa powder and enjoy.
How To Make
Learn how to make Oreo tiramisu in a few easy steps.
- Prepare the brewed espresso according to the instructions on the container or according to your espresso machine. This tiramisu recipe needs about 4 shots or 8 g espresso powder mixed into 4 oz. hot water. Once the espresso is brewed, pour the espresso into a bowl which will be used to dip the Oreo cookies in. Transfer the espresso to the fridge to chill while you prepare the other ingredients.
- In a mixing bowl fitted with whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the mascarpone filling. Switch to a paddle attachment. Cream the mascarpone cheese on low until very smooth. Scrape the bowl and repeat mixing as needed until the mascarpone is smooth across the bottom of the mixing bowl. On low, cream in the sugar and vanilla until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
3. To assemble the Oreo tiramisu, dip both sides of one Oreo cookie at a time into the brewed espresso. Place each espresso dipped Oreo in single layer across the bottom of the dish. Top the Oreo layer with ½ of the mascarpone layer. Repeat dipping the Oreos into the espresso and layering them on top of the mascarpone layer. Finally, top the second Oreo cookie layer with the remaining mascarpone filling.
4. When it’s time to serve the Oreo tiramisu dust the top mascarpone layer with cocoa powder, slice and serve.
How To Store, Freeze and Thaw
- Store: Keep this tiramisu Oreo dessert covered in the fridge for up to 5 days.
- Freeze: Chill the prepared Oreo tiramisu for at least 4 hours. Do not top with cocoa powder. Wrap the entire dish in plastic wrap and foil. Store it in the freezer for up to 2 months.
- Thaw: Transfer the frozen chocolate cookie tiramisu to the fridge to thaw overnight. Once thawed, dust with cocoa powder right before serving.
M’s Expert Tips
- Bring the mascarpone to room temperature. This allows the mascarpone to mix together more evenly with the sugar and without needing to overmix which can lead to the cheese breaking.
- Helpful tip. If the mascarpone is too cold to easily cream into a smooth even texture after sitting out for 1 hour, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the mascarpone on low. The heat from the towel will soften the cheese while it’s mixing.
- Go low and slow. Mix the mascarpone at the lowest speed and just until they are mixed well. This is not an issue when whipping the heavy cream. However, it is important to keep an eye on the heavy cream as it’s mixing once you start to see some soft peaks forming while the cream is mixing.
- Dipping the Oreo cookies. Make sure to fully dip both sides of the Oreo cookies. The chocolate sandwich cookie doesn’t absorb the espresso as easily as ladyfingers.
- Make sure to chill the espresso Oreo dessert for at least 4 - 6 hours. The longer the dessert has time to chill and soften, the tastier the results will be.
FAQs
This tiramisu and Oreo dessert takes the classic flavors of tiramisu such as the rich and creamy mascarpone filling and a cookie dipped in espresso, but adds a flavor of Oreo cookies in place of ladyfingers.
If you would like to make this no bake oreo dessert without espresso, you can use milk instead. Just keep in mind that the flavor will be more in line with a no bake oreo parfait or other ice box cake recipe, not tiramisu.
Yes, feel free to top this Oreo dessert with chocolate shavings, whipped cream or just enjoy as is.
Other Oreo Recipes to Try
If you try this Oreo Tiramisu recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Oreo Tiramisu Recipe
Equipment
- 1 stand mixer with paddle attachment and whisk attachment or electric hand mixer with beaters
- 1 8 x 8 (20 cm) pan
- 1 heat safe bowl for the espresso
Ingredients
- ½ cup (120 ml) brewed espresso
- 1½ cups (360 ml) cold heavy cream
- 8 oz. mascarpone cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 32 Oreo cookies
- 2 tablespoons cocoa powder for dusting, optional
Instructions
- Prepare the brewed espresso according to the instructions on the container or according to your espresso machine. This tiramisu recipe needs about 4 shots or 8 g espresso powder mixed into 4 oz. hot water. Once the espresso is brewed, pour the espresso into a bowl which will be used to dip the Oreo cookies in. Transfer the espresso to the fridge to chill while you prepare the other ingredients.½ cup (120 ml) brewed espresso
- In a mixing bowl fitted with whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the mascarpone filling.1½ cups (360 ml) cold heavy cream
- Switch to a paddle attachment. Cream the mascarpone cheese on low until very smooth. Scrape the bowl and repeat mixing as needed until the mascarpone is smooth across the bottom of the mixing bowl. On low, cream in the sugar and vanilla until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.8 oz. mascarpone cheese, room temperature, ½ cup (100 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract
- To assemble the Oreo tiramisu, dip both sides of one Oreo cookie at a time into the brewed espresso. Place each espresso dipped Oreo in single layer across the bottom of the dish. Top the Oreo layer with ½ of the mascarpone layer. Repeat dipping the Oreos into the espresso and layering them on top of the mascarpone layer. Finally, top the second Oreo cookie layer with the remaining mascarpone filling.32 Oreo cookies
- When it’s time to serve the Oreo tiramisu dust the top mascarpone layer with cocoa powder, slice and serve.2 tablespoons cocoa powder for dusting, optional
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