Tiramisu Cookie Cups Recipe

Introduction

Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert. Combining a crunchy cookie base with creamy mascarpone and a rich coffee-chocolate layer, these individual cups are perfect for parties or a special treat at home.

Ingredients

• 1 ½ cups crushed chocolate cookies (such as Oreos)
• 4 tbsp unsalted butter, melted
• ⅓ cup strong brewed espresso, cooled
• 1 tbsp coffee liqueur (optional)
• ⅓ cup semi-sweet chocolate chips
• 2 tbsp unsalted butter
• ½ cup heavy cream
• 1 tbsp cornstarch
• 1 cup mascarpone cheese, room temperature
• ½ cup heavy cream, cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• Unsweetened cocoa powder
• Optional: chocolate shavings or mini chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Combine the crushed cookies and melted butter in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to create a compact base. Bake for 5 minutes, then allow to cool completely.
2. Step 2: In a small saucepan, combine the espresso, coffee liqueur (if using), chocolate chips, and butter. Melt over low heat, stirring until smooth. In a separate bowl, whisk the heavy cream and cornstarch until fully combined and lump-free. Gradually add this mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
3. Step 3: In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
4. Step 4: Begin layering by adding 1-2 tablespoons of either the mascarpone cream or coffee-chocolate mixture onto the cookie base. Smooth the layer, then add an alternate layer of the opposite filling. Repeat until the liners are nearly full, chilling the cups for 10 minutes between layers to maintain stability and definition.
5. Step 5: Sift cocoa powder generously over the top of each cup. For added garnish, sprinkle chocolate shavings or mini chocolate chips as desired. Refrigerate the cups for at least 4 hours or overnight to allow the layers to set and flavors to meld.

Tips & Variations

• For a non-alcoholic version, omit the coffee liqueur and use extra espresso or strong coffee instead.
• Use gluten-free chocolate cookies to make this dessert suitable for gluten-sensitive guests.
• Chill the mascarpone cream before layering to help maintain a firmer structure.

Storage

Store the tiramisu cookie cups covered in the refrigerator for up to 3 days. They taste best chilled and should be served cold. Refrain from freezing as the texture of the mascarpone cream may be affected upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, assemble the cups and refrigerate them overnight to allow the flavors to meld and the layers to set perfectly.

What can I substitute for mascarpone cheese?

You can use cream cheese mixed with a little heavy cream to achieve a similar creamy texture, though the flavor will be slightly different.

Tiramisu Cookie Cups Recipe

Print Recipe

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4.6 from 93 reviews

These Tiramisu Cookie Cups combine the classic flavors of tiramisu in a convenient, no-bake treat featuring a crunchy cookie base, a rich coffee-chocolate layer, and a creamy mascarpone topping. Perfect for dessert lovers seeking an elegant yet easy-to-make indulgence.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cookie Base

• 1 ½ cups crushed chocolate cookies (such as Oreos)
• 4 tbsp unsalted butter, melted

Coffee-Chocolate Layer

• ⅓ cup strong brewed espresso, cooled
• 1 tbsp coffee liqueur (optional)
• ⅓ cup semi-sweet chocolate chips
• 2 tbsp unsalted butter
• ½ cup heavy cream
• 1 tbsp cornstarch

Mascarpone Cream Layer

• 1 cup mascarpone cheese, room temperature
• ½ cup heavy cream, cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Topping

• Unsweetened cocoa powder
• Optional: chocolate shavings or mini chocolate chips

Instructions

1. Make the Cookie Base: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Combine the crushed chocolate cookies and melted butter in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to form a compact base. Bake for 5 minutes, then allow to cool completely.
2. Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the espresso, coffee liqueur (if using), semi-sweet chocolate chips, and butter. Melt over low heat, stirring until smooth. In a separate bowl, whisk together the heavy cream and cornstarch until fully combined and lump-free. Gradually add this mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
3. Whip the Mascarpone Cream: In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
4. Assemble the Tiramisu Cups: Start by adding 1-2 tablespoons of either the mascarpone cream or coffee-chocolate layer onto the cookie base, smoothing it evenly. Then add an alternate layer of the opposite filling. Continue to layer until the cupcake liners are nearly full, chilling the cups for 10 minutes between layers to maintain stability and distinctive layers.
5. Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each finished cup. Optionally, garnish with chocolate shavings or mini chocolate chips. Refrigerate the tiramisu cookie cups for at least 4 hours or overnight to allow the flavors to meld and the layers to set firmly before serving.

Notes

• For best results, use freshly brewed espresso that is cooled before use.
• The coffee liqueur is optional and can be omitted for a non-alcoholic version.
• Chilling the cups between layers helps maintain clearly defined layers and prevents mixing.
• These cups can be made a day ahead and stored covered in the refrigerator.
• Use cupcake liners to make removal and serving easier.

Keywords: Tiramisu, Cookie Cups, Italian Dessert, No-Bake Dessert, Coffee Dessert, Mascarpone, Chocolate Cups