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Tiramisu Cookie Cups Recipe

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★★★★★

4.2 from 24 reviews

These Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert, featuring a crunchy chocolate cookie base, a rich coffee-chocolate layer, and a smooth mascarpone cream topping. Perfectly portioned in cupcake liners, these no-bake treats deliver luscious layers of flavor and texture, finished with a dusting of cocoa powder and optional chocolate garnishes. Ideal for entertaining or indulging, this recipe comes together quickly with a few simple ingredients.

Ingredients

Scale

For the Cookie Base:

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

For the 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

For the Mascarpone Cream Layer:

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

For the Topping:

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

Instructions

  1. Make the Cookie Base: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine the crushed chocolate cookies and melted butter, mixing until the texture resembles wet sand. Firmly press this mixture into the bottom of each liner to form a compact base. Bake for 5 minutes, then allow the cookie bases to cool completely.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan over low heat, combine the cooled espresso, coffee liqueur (if using), chocolate chips, and butter. Stir continuously until the chocolate and butter have melted and the mixture is smooth. In a separate bowl, whisk together the heavy cream and cornstarch until smooth with no lumps. Gradually add this cream mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and allow to 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 bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.
  4. Assemble the Tiramisu Cups: Start layering by spooning 1 to 2 tablespoons of either the mascarpone cream or coffee-chocolate mixture over the cooled cookie base. Smooth the layer, then add a layer of the alternate filling. Continue alternating layers until the liners are nearly full, chilling the cups for 10 minutes between layers to maintain structure and defined layers.
  5. Finish with Cocoa Powder: Once assembled, dust the tops generously with sifted unsweetened cocoa powder. For extra decoration, sprinkle chocolate shavings or mini chocolate chips as desired. Refrigerate the tiramisu cups for at least 4 hours or preferably overnight to let the layers set and the flavors to meld beautifully before serving.

Notes

  • Using cupcake liners makes serving these dessert cups easy and mess-free.
  • Allow the coffee-chocolate layer to cool fully before assembling to prevent melting the mascarpone cream.
  • Chilling between layers helps each layer set properly for distinct separation and beautiful presentation.
  • If you prefer non-alcoholic, omit the coffee liqueur without affecting the flavor significantly.
  • Make ahead and store these cups covered in the refrigerator for up to 2 days for optimal freshness.

Keywords: tiramisu, tiramisu cups, tiramisu cookie cups, coffee dessert, Italian dessert, no-bake dessert

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