Oreo Tiramisu

This Oreo Tiramisu is a creamy no-bake dessert layered with espresso-dipped Oreos and smooth mascarpone filling. An easy twist on classic tiramisu that’s perfect for entertaining or indulging.

Prep Time15

Chill Time6

Total Time6 15

Servings:

Calories: 265kcal

Author: Karin and Ken

Ingredients

32 Oreo cookies regular, not Double Stuff *plus extra for topping
1 cup heavy whipping cream cold
8 oz mascarpone cheese cold
⅓ cup granulated sugar
1 teaspoon vanilla extract
¾ cup brewed espresso or strong coffee cooled
2 tablespoon coffee liqueur optional
Crushed Oreos for topping
Cocoa powder for dusting (optional)

Instructions

In a large bowl, whip the heavy cream with sugar and vanilla extract until medium-stiff peaks form. Add mascarpone and mix on low until just combined and smooth.
Combine espresso and coffee liqueur (if using) in a shallow bowl. Briefly dip each Oreo into the coffee mixture, about 1 second per side.
Arrange a single layer of dipped Oreos in an 8x8-inch baking dish (about 16 cookies). Spread half the cream mixture over the cookies and smooth the top. Repeat with another layer of dipped Oreos and the remaining cream.
Cover and refrigerate for at least 6 hours, or overnight, until set.
Before serving, top with a light dusting of cocoa powder and crushed Oreos, if desired. Slice into squares and serve chilled.

Video

Notes

Keep mascarpone and cream cold until mixing.
Dip cookies briefly to avoid soggy layers.
Use strong brewed espresso for bold, richer flavor.
Use a sharp knife wiped clean between cuts.
Do not use Double Stuff Oreos as the extra filling prevents the dessert from setting properly.
Always use cold mascarpone for smooth blending.
Cover tightly while chilling to avoid drying out.
Chill overnight for best flavor.
Serve slightly frozen for firm slices.
Store covered in refrigerator for up to 4 days. Freeze tightly covered for up to 1 month and thaw overnight in the refrigerator. Prepare 12–24 hours before serving for best flavor.

Nutrition