This Easy Tiramisu is a fancy no bake dessert that will disappear in a hurry when you serve it at any party. The layers of creamy cheesecake and coffee soaked cookies will have everyone going back for more.
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Last month our oldest turned 18! Nothing like having an adult child to make you feel like you are ancient. Of course, our youngest son always likes to say we are at least 87 with one foot in the grave. Funny boy!
We honestly do not feel old though. I think regular exercise and healthy eating definitely help with that mentality. Although, I totally get what the kids think though because I remember when I was 18 and thought my parents were so old. Funny how karma comes around to bite you in the butt! Now I’m the “oldie”!
Each year I ask the kids what kind of cake they want for their birthday. Over the years they have each chosen different popular cartoon characters that I have attempted to do. Strawberry Shortcake, Pokemon, and Star Wars are just a few that come to mind right away.
As the kids have gotten older, they have moved away from characters and have started to choose their favorite flavors. Cakes like this Vanilla Mint Chip Ice Cream Cake are what they come up with now.
Our oldest son has recently started to drink coffee. It must be something about that age because I remember starting to like and drink coffee in my freshman year of college. So he is a little ahead of me on the coffee curve there.
He is also faster than me at drinking it black. Although, all my homemade Salted Caramel Mocha Creamer seems to disappear a lot faster now. He prefers his iced coffee to have some sweetness to it.
For his graduation open house he had asked for tiramisu. Since it is a messier dessert…aka needs a fork…I opted to just make finger food desserts instead. We made a pan of these Coffee Cream Brownies, so he could have his coffee dessert. And we made a pan of the these M&M Blonde Brownies too.
For his birthday I wanted to do a pan of this Easy Tiramisu for his cake. I went with the much easier route though because we are in the middle of packing up our house and easy is just how I need things right now. Stress is trying to creep into my mind and soul right now, so the easier I can keep things the better.
Since we had cream cheese in the fridge and a box of instant pudding in the pantry, I decided to come up with an easy recipe of tiramisu. Feel free to substitute mascarpone cheese and a cooked custard if you want to make a more traditional tiramisu.
But like the title says, this is an easy super fast version of the same thing!
I actually wasn’t even going to photograph and share this recipe because things are so crazy right now. But the day after his birthday I opened the fridge and pulled back the foil from the pan and the layers in this easy tiramisu cake were so pretty.
They were just begging to be put on a plate and photographed. So I happily obliged! You are welcome. Trust me, you do want this creamy goodness in your life ASAP!
Tips for making this Easy Tiramisu recipe:
- Make sure you set out the cream cheese at least an hour before you start. If you forget, no biggie. Just take off the foil wrapper and microwave it for 20 seconds, then beat it until it is creamy.
- Whisk together the pudding and milk and let it set up slightly before adding it to the cream cheese.
- Fold in an entire container of Cool Whip. Yes, the dreaded white stuff. I’m a fan, so it’s what I use. Make your own stabalized whipped topping if that’s what you prefer.
- Use biscotti ladyfingers for this dessert. Dunk them in coffee and layer them in a 10-inch pan. You can use an 8-inch if that’s all you have. Just know that your dessert will be taller than mine was.
- Refrigerate the dessert for at least 4 hours so the cookies soften up and the flavors come together.
- Grab a fork and go to town on the dessert. Or slice it and serve it to your favorite people. It’s your call.
More easy no bake desserts you may like:
- Chocolate, marshmallow, and graham cracker goodness will make this S’mores Cheesecake Fluff Salad disappear in a hurry.
- Layers of cookies, cheesecake, and strawberries make this easy No Bake Nutella Oreo Icebox Cake the perfect dessert. Chocolate and no bake always get my attention!
- M&M’s are one of my all time favorite candies, so I definitely can’t wait to try these easy Monster Cookie No Bake Bars very soon.
- Layers of crunchy apples, creamy cheesecake, and candy bars make this Apple Snickers Cheesecake Trifle an impressive no bake dessert.
- The chocolate and peanut butter layers in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean.
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Easy Tiramisu
Ingredients
- 1 - 8 ounce package cream cheese
- 1 - 3.4 ounce box instant French Vanilla pudding mix
- 1 1/2 cups milk
- 1 - 8 ounce container Cool Whip, thawed
- 1 package crispy biscotti lady fingers
- 2 cups cooled strong brewed coffee*
- 1/4 cup dark cocoa powder
Instructions
- Beat the cream cheese until creamy.
- Whisk together the pudding and milk. Let is set slightly before adding to the cream cheese. Beat until creamy again.
- Fold in the Cool Whip gently.
- Dip the lady fingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan.
- Once you have the bottom covered in cookies, spread half the cheesecake mixture on top.
- Repeat with another layer of cookies and top with the rest of the cheesecake. Cover and refrigerate for at least 4 hours.
- Sprinkle with cocoa powder and cut into 16 squares.
Notes
*To make this an adult version, use 1 1/2 cups strong coffee and 1/2 cup brandy or Kahlua to dip the cookies in.
Recommended Products
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Wilton Performance Pans Aluminum Square Cake and Brownie Pan, 10-Inch - Alessi Lady Fingers Biscotti Savoiardi -- 7 oz - 2 pc
- OXO Good Grips Baker's Dusting Wand for Sugar, Flour and Spices
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Teresa says
July 24, 2017 at 2:40 PMThis looks so good…I can’t wait to make this one! Good luck with your move!
Melissa says
August 4, 2017 at 1:24 AMI cannot wait to make this! Wishing you a stress-free move!
Bryn says
July 24, 2017 at 2:52 PMMy youngest loves the looks of tiramisu and always asks for a serving at potluck meals. However, she really dislikes the taste of coffee and never eats more than a bite. As a dessert for her, do you think the recipe would work with chocolate milk to dip the cookies in?
Bryn says
July 24, 2017 at 2:54 PMOh! And trust me…I completely understand how annoying it must be to get a comment about replacing the coffee in a coffee dessert. I apologize profusely! If I didn’t love that little nugget so darn much I wouldn’t have asked.
William says
August 20, 2018 at 10:51 AMI suppose the best way to know is to try it once and see if she likes it…..doesn’t matter as this is not a true Tira Misu recipe anyway……experiment !
Jocelyn says
July 24, 2017 at 3:12 PMI totally understand the comment, and I’m glad you asked. Chocolate milk would be an awesome substitution to make this dessert more kid friendly. In fact, now you have me wanting to make it that way with chocolate pudding layers & chocolate chips 🙂
Bryn says
July 24, 2017 at 3:29 PMYum! Thanks for the help and further inspiration.
Aimee Shugarman says
July 24, 2017 at 8:55 PMUGh, why does time have to go so fast??? I love that your son requested this as his cake 🙂 Apple doesn’t fall far from the tree, haha!!!
Mary Ellen says
July 29, 2017 at 5:30 PMDo you think this would free well. I’m thinking of having this during the holidays and usually bake ahead of time.
Mary Ellen says
July 29, 2017 at 5:31 PMI mean freeze well
Jocelyn says
July 30, 2017 at 1:55 AMI actually do not think this would freeze well at all. I’m afraid the cookies would be totally mushy after it thawed out. There is no baking involved in this dessert though. It literally only takes about 15-20 minutes to mix up the pudding layer and dunk the store bought cookies in coffee. I hope you enjoy it!
judy martin says
May 30, 2018 at 12:04 PMJust to let you know um Yes it will be alright frozen, I worked at TFM and bakery had Tiramisu and it came in frozen they barely made any of those type of desserts in store, 1 year for Christmas family dinner I ordered a tiramisu cake which they sold out of so instead the bakery manager gave me the big sheet cake of tiramisu that they cut and sell slices of in place of my missing cake and since it was frozen I was concerned but bakery manager said it should be fine as long as I keep it frozen til use and after refrigerate if any left over which none was left of course, Cookie texture will not change if they are not mushy before freezing will not make them mushy unless they are exposed,
Karly says
August 11, 2017 at 6:13 PMThis looks amaaaazing! Could definitely use some tirimisiu in my life. Love this!
Christine says
August 15, 2017 at 8:58 PMHi – I’m in Australia and we don’t have “Cool Whip” can you tell me what it is so I can find an equivalent here. I’m looking forward to making it up for my boys.
Christine
Jocelyn says
August 15, 2017 at 9:46 PMCool is a non-dairy version of whipped cream. You can beat 1 1/2 cups of heavy cream with 6 Tablespoons powdered sugar until it is stiff. That should double in volume and use that in place of the Cool Whip. I hope you and your boys enjoy it!
Christine says
August 15, 2017 at 9:58 PMThanks – that makes sense – i’m going to make it on the weekend
Stella says
August 23, 2017 at 6:17 PMWhat size dish did you use? 9×9? Can this be doubled to fit a 9×13 or 11×15?
Jocelyn says
August 23, 2017 at 11:35 PMI actually used a pan that was more like 10×10. You could definitely double it and do a 9×13 and it would be fine.
qasim khan says
October 2, 2017 at 9:59 AMThis is possibly the best recipe I have ever tried
Kim says
December 15, 2017 at 4:56 PMHow long do you soak the cookies in the coffee?
Jocelyn says
December 15, 2017 at 8:37 PMYou are dipping them in pretty quick. I just put them in, roll them around, and flip over and then out. They will soak up the coffee pretty quick!
Harmony says
February 7, 2018 at 7:08 PMMy family loved this recipe. Thank you for sharing.
Brenda says
June 1, 2018 at 8:16 PMAwesome. Thank you
Marlyn says
June 7, 2018 at 5:53 AMHi….the milk and pudding powder what to do with it? To set slightly where? Keep it in the fridge? Or whisk? Or what? I dont understand? Coz when you fold it in the whip cool it become soft?
Jocelyn says
June 9, 2018 at 3:37 PMThe pudding and milk will set up very quickly because you aren’t using the full amount of milk that is called for on the box. You can either refrigerate it or just set it aside until it’s time to add it to the mixture. It is supposed to be soft, but firm enough to cut squares out.
Sally brandt says
June 7, 2018 at 9:23 AMI love love love tiramisu and can’t wait to try this easy recipe. I may have a problem finding the biscotti so I will probably use pound cake to substitute. No Italian shop or bakeries in my area. Thanks for this recipe
Donald Granger says
June 12, 2018 at 8:12 PMCan I use regular lady fingers or would they be too soft? I’m having trouble finding biscotti ones.
Jocelyn says
June 13, 2018 at 11:20 AMI think the regular ones would be just fine too. I just use the biscotti ones because that’s all I can find. If you make it the regular ones, keep me posted on how it is.
Donald Granger says
June 13, 2018 at 6:09 PMWill do. Going to try it tomorrow.
Donald Granger says
June 14, 2018 at 6:10 PMMade then today with the regular lady fingers. The flavor was great, but I think I would like to try the biscotti fingers. I think they would be a bit firmer to the bite. All in all I would make these again.
Donald Granger says
June 17, 2018 at 1:28 PMI was thinking, if I can’t find the biscotti fingers, I’ll leave the reg ones out to get real stale. Maybe that will improve the final outcome.
Donald Granger says
June 13, 2018 at 6:05 PMI don’t see where I missed answering the * questions. Please explain.
Jocelyn says
June 14, 2018 at 9:54 AMAre you asking about the * after the 2 cups of coffee? If so, there is a note at the bottom of the recipe that explains how to add alcohol to the dessert with the coffee.
Lori Yundt says
June 22, 2018 at 10:53 AMThis looked so good, I couldn’t wait to run to the store for the ingredients!! I made it last night and it did not disappoint! I did use whipped cream for the cool whip. This will be my go to recipe from now on!!
Jocelyn says
June 22, 2018 at 12:29 PMYay! I am so excited you tried it and loved it. It’s definitely one of our favorites too!
Judy DeJong says
December 19, 2018 at 2:08 PMCocoa is a very bitter taste so I’m concerned it won’t taste good sprinkling it on top of this dessert. This will not ruin this dessert?
Jocelyn says
December 19, 2018 at 7:37 PMYou are only sprinkling a tiny bit on top of the tiramisu, so it doesn’t make it taste bad. I agree that cocoa is not sweet, but it adds an amazing dimension to this sweet dessert.
Sherry Ferl says
December 22, 2018 at 11:17 PMPlease…Where can I find the biscotti ladyfingers? I’ve never seen them before in our grocery stores.
Jocelyn says
December 23, 2018 at 1:16 PMI usually find these Alessi Lady Fingers Biscotti at our Publix grocery store in the cookie aisle. They are usually in the specialty section of the cookie aisle though. I have also used Stella D’oro-Margherite cookies for this tiramisu. Those I have found at Walmart and Meijer.
Mary Mastronardi says
April 19, 2019 at 7:27 AMCan I use vanilla pudding instead of French cannot find French vanilla.?
Jocelyn says
April 19, 2019 at 8:58 AMYou sure can :-). I hope you enjoy it!
joyce says
May 22, 2019 at 10:24 PMcould you use french vanilla coffee creamer in place of French vanilla.
Jocelyn says
May 23, 2019 at 9:16 AMThe French vanilla in the recipe is the type of instant pudding you use in this recipe. You could use the creamer in place of the milk if you like.
Robin says
June 3, 2019 at 12:02 AMI just finished putting this together….it’s in the fridge for its 4-hour stay. I’m a bit concerned about the cookies being mushy. I see in your notes that part of why its supposed to set for 4 hours is for the cookies to get soft. My cookies….crispy biscotti ladyfingers….were quite wet even though I dipped them quickly. I sure hope my dessert isn’t ruined…but I don’t know what I could’ve done differently.
Jocelyn says
June 3, 2019 at 3:46 PMAs long as you dipped the biscotti quickly, it should turn out ok. We have made it so many times, and never had a problem with it setting up. Have you tried it yet? I hope you enjoyed it!!
Sarah says
June 7, 2019 at 3:14 AMWon’t the cool air in refrigerator dry it out a little.
I’m going to try graham crackers in a stack unless i decide to go to store. I use whip cream in all my desserts
Jocelyn says
June 7, 2019 at 8:55 AMNo, the cool air does not dry it out at all. Let me know how it is with the graham crackers. (Just don’t dip those in the coffee because they will disintegrate.)