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Tiramisu Cookie Cups 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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/tiramisu-cookie-cups-recipe/