Go Back
–+ servings
Print
Slice of Oreo tiramisu on a plate, showing layers of coffee-soaked Oreos and fluffy mascarpone cream with cocoa powder on top.

Oreo Tiramisu

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.

Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 8 hours
Servings 9
Author Kelsie

Ingredients

  • 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

Instructions

  1. Place the heavy cream in a medium mixing bowl and beat with an electric mixer on medium just until it begins to thicken.
  2. 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.)
  3. 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.
  4. Place the coffee and rum (if using) in a shallow bowl.
  5. 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.
  6. 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.)
  7. Gently spread half of the whipped cream-mascarpone mixture over the cookie layer.
  8. Repeat the process with the remaining cookies, coffee, and whipped cream. Cover loosely with plastic wrap and refrigerate overnight.
  9. When ready to serve, top with cocoa powder or crushed Oreos; a sifter is helpful for dusting the cocoa powder in an even layer.
  10. 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.
  11. 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.

Recipe Notes

  • *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.