This Oreo tiramisu is an easy, no-bake dessert that puts a fun twist on the classic, using coffee-dipped Oreos and a light mascarpone cream.
Instead of ladyfingers, Oreos are briefly dipped in strong coffee, then layered with a fluffy mascarpone filling that sets up beautifully after chilling. This version is made without eggs, comes together quickly, and is perfect for making ahead.
Why you’ll love this recipe:
- No-bake and easy to make: No oven, no complicated steps, and no special equipment required.
- Perfect make-ahead dessert: Oreo tiramisu needs time to chill, making it ideal for prepping in advance.
- Oreos soften into cake-like layers: A quick dip in coffee gives the cookies the perfect texture after chilling in the mascarpone cream.
Ingredients you’ll need
• Heavy whipping cream: Whipped cream makes up the base of the filling and gives the tiramisu its light, fluffy texture.
• Powdered sugar: Sweetens the whipped cream and helps it hold its shape once it’s folded into the mascarpone.
• Mascarpone: A rich, creamy Italian cheese and a classic tiramisu ingredient that gives the filling structure and a smooth texture.
• Vanilla extract: Adds warmth and helps tie together the coffee, cocoa, and Oreo flavors.
• Very strong coffee or espresso: Provides that classic tiramisu flavor and helps soften the Oreos as they chill.
• Oreos: Used in place of ladyfingers, they soften into cake-like layers after a quick dip in coffee.
• Rum (optional): Adds a bit of depth and a traditional tiramisu flavor, but it can be skipped or swapped for liqueur.
• Unsweetened cocoa powder or crushed Oreos: Used to finish the tiramisu with a simple dusting on top.
How to make your Oreo tiramisu
- Whip very cold heavy cream to stiff peaks.
- Fold the whipped cream into the mascarpone and vanilla extract.
- Working with half of your Oreos, dip each in strong coffee and arrange them in the bottom of an 8-inch square pan.
- Gently spread half of the whipped cream–mascarpone mixture over the Oreos.
- Repeat the process with the remaining Oreos and coffee, arranging them over the mascarpone.
- Top with the remaining whipped cream–mascarpone mixture.
Chill for at least six hours (I recommend overnight for best results), then dust with cocoa powder or crushed Oreos and serve.
Recipe notes and tips
• Dip the Oreos quickly. Oreos absorb much less liquid than ladyfingers, so a brief dip is all they need. You want them lightly moistened, not soggy.
• Don’t worry if you have coffee left over. The recipe calls for a little more coffee than you’ll likely need so you don’t run out while dipping the cookies. It’s completely fine if some is left behind.
• Not all 8-inch baking dishes are the same. Some 8-inch square pans have a narrower base and wider top. If your pan fits fewer Oreos than the photos show, nothing is wrong—just break a few cookies to cover the bottom.
• Fold the whipped cream gently. Use a light hand when folding the whipped cream into the mascarpone so the filling stays light and fluffy.
• Let it chill long enough. Oreo tiramisu needs time in the fridge to fully set and soften the cookies and allow the flavors to meld. Overnight chilling gives the best texture and flavor.
• A 9-inch pan will work, with adjustments. You can use a 9-inch square baking dish, but you’ll need a few more Oreos and the layers will be thinner than pictured.
Variations on your tiramisu
Peppermint Oreo Tiramisu:
Omit the rum and stir ½ teaspoon peppermint extract into the mascarpone along with the vanilla. Use regular Oreos or mint Oreos, then finish with cocoa powder or crushed Oreos on top.
Golden Oreo Tiramisu:
Swap regular Oreos for Golden Oreos and skip the cocoa powder. Finish the tiramisu with finely grated white chocolate for a lighter, vanilla-forward version.
Different Liqueur Options:
If you’d like to change up the flavor, you can replace the rum with a liqueur. These all work well with coffee and Oreos:
- Amaretto
- Coffee liqueur (like Kahlúa)
- Hazelnut liqueur (great with Oreos)
Use the same amount as the rum: 1–2 tablespoons, depending on how strong you want the flavor.
No-Alcohol Version:
Simply omit the rum and add 2 extra tablespoons of strong coffee. For a little extra flavor, you can also stir 1 teaspoon vanilla extract into the coffee.
How to store your tiramisu
Cover the Oreo tiramisu and store it in the refrigerator for up to 4 days. The Oreos will continue to soften as it sits, but the tiramisu will still be delicious.
For best texture, serve within the first 24–48 hours after chilling.
Oreo tiramisu can also be frozen for up to 2 months. Wrap it tightly (or store it in an airtight container) to prevent freezer burn.
To serve, thaw it overnight in the refrigerator. After freezing and thawing, the texture will be slightly softer and more mousse-like, but the flavor is still great.
A few more recipes you might enjoy:
Nutella Tiramisu
Oreo Fudge
Peppermint Oreo Bark
Oreo Poke Cake
Did you make this Oreo tiramisu? Awesome! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This no-bake Oreo tiramisu is made with coffee-dipped Oreos and a light, fluffy mascarpone cream. It's egg-free, easy to prepare, and great for making ahead.
- 1 1/2 cups heavy whipping cream very cold
- 1/3 cup powdered sugar
- 8 ounces mascarpone at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup very strong coffee or espresso at room temp
- 1 to 2 tablespoons rum*
- 30 to 36 Oreos
- 1 tablespoon unsweetened cocoa powder OR 2 tablespoons finely crushed Oreos
- Place the heavy cream in a medium mixing bowl and beat with an electric mixer on medium just until it begins to thicken.
- Gradually beat in the powdered sugar, then turn the speed to high and beat until stiff peaks form. (The peaks are stiff when you can pull the beaters out and the whipped cream holds its shape rather than collapsing on itself.)
- Place the mascarpone and vanilla in a large mixing bowl and stir a few times to combine and lighten the mascarpone. Gently fold the whipped cream into the mascarpone.
- Place the coffee and rum (if using) in a shallow bowl.
- Working with half of the Oreos, dip the top and bottom of each cookie in the coffee mixture. You don’t want them to be soggy; just make sure each cookie has absorbed a little of the liquid.
- Arrange the Oreos in one layer in the bottom of an 8-inch square baking dish. Break the cookies if necessary to completely cover the bottom of the dish. (Gaps between the cookies are fine but you don’t want large gaps around the edges.)
- Gently spread half of the whipped cream-mascarpone mixture over the cookie layer.
- Repeat the process with the remaining cookies, coffee, and whipped cream. Cover loosely with plastic wrap and refrigerate overnight.
- When ready to serve, top with cocoa powder or crushed Oreos; a sifter is helpful for dusting the cocoa powder in an even layer.
- Uneaten Oreo tiramisu can be stored, covered, in the fridge for up to 4 days. The cookies will continue to soften as the tiramisu sits but it will still be delicious.
- Oreo tiramisu can also be frozen for up to 2 months. Wrap it tightly (or store it in an airtight container) to prevent freezer burn. After freezing and thawing, the texture will be slightly softer and more mousse-like, but the flavor is still great.
- *Rum is optional. If you prefer not to use it, just sub in 2 more tablespoons of strong coffee. If you don’t use rum I recommend mixing a teaspoon of vanilla extract with the coffee to give it a flavor boost.
- Note that not all 8-inch square baking pans have the same size base; sometimes they’re a little more narrow on the bottom and widen at the top. If you don’t have room for the same number of Oreos as I did in the photos it’s not that you did anything wrong! Just break a few in half to cover the whole bottom and you’re fine.
- Be sure the coffee you dunk the cookies in is really strong; a lot of the flavor of this tiramisu comes from the coffee.
- You might not use every drop of the coffee. It’s fine if a little is left over.
- I used regular Oreos but you could use golden Oreos or whichever variety you prefer. Double Stuf Oreos work but the tiramisu will be sweeter.
You can make this in a 9-inch square pan but you’ll need a few more Oreos and your layers won’t be as thick as the ones pictured here.
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