Oreo Tiramisu is a creamy and delicious icebox cake with gorgeous layers of Oreo cookies, espresso, and sweetened mascarpone cheese. This Oreo no bake cake is perfect to serve as a decadent and impressive dessert, and is so simple to make.
Tiramisu is one of my absolute favorite desserts. I often order it at Italian restaurants. The creamy, slightly bitter, slightly sweet custard just melts in my mouth and is perfect with an after dinner cup of coffee. At home, my Easy Tiramisu recipe hits the spot when I can’t get that restaurant version.
Oreo Tiramisu is another version of my easy tiramisu recipe that uses a beloved cookie in place of the traditional ladyfingers. Oreos are another one of my favorite things, so it just makes sense for me to meld the two together to create an epic Oreo Tiramisu dessert.
Why You’ll Love This Oreo Tiramisu Recipe
- No Baking Required. We’re using the stovetop to make a traditional custard, but there is no need to turn on your oven to make this tiramisu. If you love no-bake cake recipes, you should also try my Nescafe Cake.
- Super Creamy. The combination of soft, sweet mascarpone cheese, silky egg yolks, and heavy whipping cream makes Oreo Tiramisu extra decadent and creamy. Using egg yolks is the traditional way to create the most amazing textured custard, so we aren’t skipping that step here.
- Oreos! Any dessert that includes these famous creme filled sandwich cookies is always a hit. I love baking with them, and Oreo dessert recipes always remind me of cookies and cream ice cream. Check out my recipe for Oreo Cheesecake or Oreo Brownies if you want more dessert inspiration.
- Espresso and Chocolate. A match made in heaven if you ask me, or the millions of others who love an iced mocha latte. Not only are we layering Oreos in this no bake cake, but we’re topping the whole thing with cocoa powder for an extra chocolatey punch.
- Alcohol Free. Many tiramisu recipes call for coffee liqueur or other alcohol to be added. It’s not necessary and we get tons of flavor without it.
Ingredients in No Bake Oreo Tiramisu
- Egg Yolks – We will temper the egg yolks to pasteurize them, or you can buy pasteurized eggs to use in this recipe. Save the egg whites to make an omelet for breakfast tomorrow.
- Sugar – Granulated or superfine sugar adds the perfect amount of sweetness to the tiramisu filling.
- Espresso – Brew fresh espresso, or use instant espresso. Both will work equally well.
- Pure Vanilla Extract – Since this recipe is not baked, the vanilla flavor will really come through. I suggest buying the best quality vanilla extract that you can reasonably afford. It’s worth it!
- Mascarpone Cheese – You can find this creamy, slightly sweet Italian cheese at most supermarkets now. Allow it to come to room temperature before using.
- Whipping Cream – Mixed with the eggs and cheese, cream will add fluffiness to the filling.
- Oreos – You’ll need just slightly less than a standard package of Oreos for this recipe. You can do what you like with the rest, I won’t tell!
- Cocoa Powder – Regular or dutch process cocoa powder is dusted on top of our Oreo no bake cake for a beautiful presentation and an extra bit of chocolate.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Oreo Tiramisu
Temper the Egg Yolks over a double boiler. In a glass bowl, combine the egg yolks with granulated sugar and place the bowl over a saucepan with boiling water. Keep the heat on low, and ensure that the bowl is not touching the water.
Pasteurize the eggs. Using the double boiler, keep whisking the egg yolks and sugar for 8-10 minutes or until the egg mixture reaches 160°F (70°C). The sugar will melt and you will no longer see any sugar granules in the mixture. Remove from heat and allow to cool slightly.
Whip the Mascarpone. In a separate bowl, using an eclectic mixer, whip the mascarpone with vanilla until creamy and well combined. Beat in the warm egg yolk mixture and set aside.
Whip Heavy Cream. In a separate bowl, beat fresh heavy cream until it forms medium (not stiff) peaks, then fold cream into the mascarpone mixture gently.
Make the Espresso and Dip the Oreos. Make the espresso and place into a shallow bowl. Quickly dip the Oreos into the espresso and arrange in a single layer in an 8” square cake pan.
Be sure not to dip the Oreos for too long or they will get soggy.
Layer the Cake. Spread half of the custard cream over the first layer of Oreos, followed by another layer of dipped Oreos, and finally top with the remaining custard cream.
Chill. Cover with plastic wrap and chill in the fridge for at least 3-4 hours and preferably overnight.
Serve. Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving.
Frequently Asked Questions
Tempering the egg yolks is technically optional, but I highly recommend that you don’t skip this step as consuming raw eggs can be dangerous and I’d hate to see anyone get sick from a dessert I made. You can also buy pasteurized eggs from the store.
The key to keeping the tiramisu firm and not mushy is to very quickly dip the Oreos in the espresso. Just like dipping an Oreo in a glass of milk, if you dip it too long the cookie falls apart. 1-2 seconds in the espresso is all that’s needed to get the flavor and moisture of the espresso into the cookies.
Powdered cocoa is traditional, but this cake would also be delicious and gorgeous with some nice chocolate shavings or chocolate curls on top. Chocolate chips would be a great addition as well. More chocolate is never a bad thing.
If you’re making Oreo Tiramisu for children, or maybe you aren’t a huge fan of the flavor of coffee you can dip the Oreos in milk rather than espresso.
Store your Oreo no bake cake covered in the refrigerator for up to a week. You can also freeze tiramisu for longer storage, up to three months in a sealed container. Tiramisu freezes very well! Thaw in the fridge overnight before serving.
I know you’re going to love this cake as much as I do! This Oreo version of Tiramisu is even better than the original.
Don’t forget to pin this recipe to make later or share for others to enjoy.
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- 8" square pan
- 6 egg yolks
- ½ cup (100g) superfine sugar
- 2 cups (470ml) espresso
- 2 teaspoons pure vanilla extract
- 16 ounces (450g) mascarpone cheese at room temperature
- 2 cups (470ml) whipping cream
- 32 Oreos
- 2 tablespoons unsweetened cocoa for dusting
- In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water.
- Keep whisking the egg yolks and the sugar for 8-10 minutes until the egg mixture reaches 160°F (70°C). The sugar will melt and you will no longer see any sugar granules in the mixture. Remove from heat and allow it to cool slightly. This is done to pasteurize the eggs.
- In a separate bowl, using an electric mixer whip the mascarpone with vanilla until creamy and well combined. Beat in the warm egg yolk mixture and set aside.
- In a separate bowl, beat fresh heavy cream until medium peaks (not stiff) then fold them in the mascarpone mixture gently (do not overmix).
- The easiest way to dip the Oreo in the coffee is using a medium shallow bowl. Quickly dip the Oreos (just once on each side, otherwise the Oreos will become soggy and break), and arrange in a single layer in an 8-inch square pan.
- Spread half of the custard cream over the first layer of the Oreos, followed by another layer of dipped Oreos, and finally top with the remaining custard cream.
- Cover with plastic wrap, and chill in the fridge for at least 3-4 hours and preferably overnight.
- Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 12 pieces and serve.
- Tempering the egg yolks is technically optional, but I highly recommend that you don’t skip this step as consuming raw eggs can be dangerous and I’d hate to see anyone get sick from a dessert I made. You can also buy pasteurized eggs from the store.
- If you’re making Oreo Tiramisu for children, or maybe you aren’t a huge fan of the flavor of coffee you can dip the Oreos in milk rather than espresso.
- Storing: Store covered in the refrigerator for up to a week. You can also freeze tiramisu for longer storage, up to three months in a sealed container. Tiramisu freezes very well! Thaw in the fridge overnight before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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