No Bake Oreo Tiramisu

Bring in the holiday season with this No-Bake Oreo Tiramisu. Layers of espresso soaked Oreo cookies, sandwiched in between the most delicious brandied mascarpone cream. I top this festive dessert with Christmas tree piped Oreo cookies, decorated with rainbow sprinkles.

This Oreo Tiramisu has two of my favorite flavors; coffee and chocolate. The coffee soaked Oreos literally melt into the layers of sweetened mascarpone cream. It truly is the most decadent dessert you will ever try.

No oven needed and you can make it ahead of time…winning!

For more holiday recipes, try my Mini Basque Cheesecakes, Gingerbread Latte Cookies, and No Spread Sugar Cookies.

Why You’ll Love This Recipe

• No-bake recipe- This effortless tiramisu is quick and easy to make. No oven needed.
• Sweet mascarpone cream- This egg yolk-enriched mascarpone cream is made with Brandy and a combination of cream cheese and mascarpone cheese.
• Great for gatherings and holidays- Whether you’re hosting a party or bringing for a potluck, this tiramisu is a real crowd pleaser.
• Make ahead- This tiramisu can be made 2 days in advance. It holds up well inside the refrigerator and also allows the flavors to blend together.

Ingredient Notes and Substitutions

Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.

• Egg yolks- I separate large eggs and only use the egg yolks to make the custard. I like to save the eggs whites for omelettes or meringue.
• Gelatin- I use unflavored gelatin powder. This will help stabilize your mascarpone cream filling.
• Espresso- You can use a stovetop espresso maker but you can also substitute with strong coffee or instant espresso.
• Mascarpone cheese- Pull from the refrigerator 1-2 hours before mixing. This will allow the cheese time to soften and come to room temperature.
• Cream cheese- Use full fat cream cheese and leave at room temperature for 1-2 hours before mixing. You can also omit the cream cheese and use just mascarpone cheese if you like.
• Heavy cream- Make sure the cream is cold and you pull it from the refrigerator right before mixing.
• Brandy- I love the fruity and subtle sweet flavor of Brandy. But you can also use Dark Rum or Kahlúa.
• Oreos- Original or doubled stuffed will work.
• Cocoa- I use Dutch-process cocoa powder for its rich and bold flavor.

Step By Step Instructions

STEP 1: Make custard. In a small bowl, mix together gelatin powder and Brandy. Stir until gelatin is dissolved. Place eggs yolks, sugar and gelatin mixture in a medium size bowl. Whisk until combined.

STEP 2: Cook custard. Pour a few inches of water into a medium size saucepan. Bring water to a simmer. Place bowl with egg yolk mixture directly over the simmering water.

Whisk continuously using a wire whisk. The mixture will become foamy and gradually thicken as it is heated. Cook until the egg mixture reaches 160°. This process usually takes 10-12 minutes. Remove from heat.

STEP 3: Whip Mascarpone. In a separate bowl, using an electric mixer, whip mascarpone and softened cream cheese together. Slowly, beat in warm egg mixture a little at a time. Set aside.

STEP 4: Whip heavy cream. Place cold heavy cream inside bowl of electric mixer. Whisk on medium speed just until stiff peaks form. Try not to over whip the heavy cream. Then, gently fold into mascarpone mixture.

STEP 5: Dip Oreo cookies. Make espresso and allow to cool at room temperature. Quickly dip the Oreo cookies into espresso. Arrange in a single layer into 9×13 baking pan. 24 cookies per layer.

STEP 6: Layer mascarpone cream. Using an offset spatula, spread mascarpone cream on top of espresso soaked Oreos, followed by a second layer of dipped Oreos. Top the Oreos with the remaining mascarpone cream.

STEP 7: Chill. Cover with plastic wrap and chill for up to 6 hours or preferably overnight. In addition to the mascarpone cream, you can top with piped whipped cream (optional).

STEP 8: Dust and decorate. Before serving, dust the top with cocoa powder. Then, arrange decorated Oreo cookies on top (directions below).

Decorating – Christmas Tree Oreos

STEP 1: Dip Oreos. Melt white chocolate or white candy melts until smooth. Take Oreo cookie and dip halfway up the cookie. Place onto a parchment lined cookie sheet to harden.

STEP 2: Pipe Christmas trees. Melt green candy melts until smooth. Place into a small piping or Ziplock bag with a size 1 or 2 piping tip. In a back and forth motion, pipe zig zag lines in the shape of a Christmas tree. Immediately after piping, sprinkle with rainbow nonpareils. Then, top the tree with a single gold ball sprinkle for the star.

Expert Tips

• Be sure not to dip the Oreo cookies in the espresso for too long or else they will become soggy.
• Do not over whip the heavy cream. Whip the heavy cream just until stiff peaks begin to form.
• Last of all, give yourself time. Refrigerate this Oreo tiramisu for a minimum of 6 hours. I recommend overnight to allow all the flavors to mend together and the cream to set.

Frequently Asked Questions

Storing and Freezing

Refrigerate any leftover Oreo tiramisu in an airtight container or wrap the entire baking dish well with plastic wrap. It will last for up to 4 days.

Freezing

Tiramisu keeps really well inside the freezer. Double wrap the baking dish with plastic wrap and freeze for up to 1 month. To thaw, place inside the refrigerator overnight.