Oreo Tiramisu Dessert

Creamy no-bake Oreo tiramisu dessert. This delicious dessert has Oreo cookies, white chocolate mascarpone filling, and Nutella.

Instead of using ladyfingers, we are using the same Oreo cookies. We made a similar recipe in the past for a oreo tiramisu, we got inspired by that one.

I love making no-bake desserts; they’re so easy and fun to make.

Hello! We are posting new recipes every day for the rest of the year, and today, we bring a very delicious Oreo dessert that we are obsessed with.

Oreo tiramisu dessert

This Oreo tiramisu has different layers, textures, and flavors.

• A base made with whole Oreo cookies soaked in milk. This will give structure to the tiramisu. Very soft texture.
• A white chocolate mascarpone filling. It’s creamy and delicious.
• Crushed Oreo cookies covering the tiramisu filling, and another layer of soaked Oreo cookies in milk.
• Mascarpone filling.
• Nutella on top with crunchy cookies for a nice crunch.

You can customize some things about this recipe; you can use coffee instead of milk, or even chocolate milk. If you want, you can use ladyfingers instead of Oreo cookies for the base.

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Most of the ingredients for this recipe you can easily find at your local grocery store. You might have some issues finding mascarpone cheese, depending on where you are from, but most places carry it. If you can’t find it, you can substitute by using cream cheese.

• Oreos: you don’t need to use the brand Oreo; any cookies and cream cookies would work fine.
• Milk: to soak the Oreos in to make them soft.
• Mascarpone cheese: we need it at room temperature. It’s an Italian type of cheese that is very soft, like cream cheese, just with a different texture and slightly different flavor.
• Cream cheese: we need it to mix with the mascarpone cheese so it can have the perfect creamy texture. If we didn’t use it, the texture would look slightly grainy.
• Heavy whipping cream: make sure it has at least 35% of fat so it can whip properly to medium peaks. Always make sure not to overwhip it; it has to be cold.
• Powdered sugar: also known as icing sugar, it’s a very fine type of sugar that you can make yourself by blending granulated sugar until fine powder. They normally overprice it at stores, so making it yourself is much easier.
• White chocolate: We will melt it and combine it with the cream cheese mixture.
• Nutella: nice chocolatey flavor is very sweet and creamy. Everyone loves it; you can use chocolate ganache instead.

Oreos

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Milk

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mascarpone

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Cream cheese

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Powdered sugar

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White chocolate

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Heavy whipping cream

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Nutella

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There are many ingredients from this list that you can substitute and change for others, like the milk for chocolate milk or coffee, the brands of some products, like Nutella or Oreo cookies.

White chocolate

If you add white chocolate that has been melted to the cream cheese mixture, the change of temperature will make the white chocolate harden and look like a stracciatella dessert instead of a creamy texture. It is fixable, but first, let’s prevent it from happening.

1. Prevent it: before you add the white chocolate to the room temperature cream cheese and mascarpone, grab ¼ part of the mixture and warm it up, just until it’s warm, don’t burn it or overheat it. Then, combine it with white chocolate. Add the mixture to the rest of the mascarpone.
2. Fix it: if it’s too late and you accidentally poured the melted chocolate over the mascarpone, its oki, you can fix it. It’s happened to me so many times. Make sure you are using a microwave-safe bowl, put it in the microwave, and microwave it in 10 second interval. Stir after each time carefully; you don’t want to melt the cream cheese mixture, but you want the chocolate to melt so it’s not all lumpy.

If you had to melt the whole mixture, I recommend you chill it for longer, instead of 8 hours, to overnight, as I mentioned in the recipe card (below). I recommend you keep it for one day in the fridge or add 3 hours to the time, 3 hours in the freezer.

Tips to make the best Oreo Tiramisu

Making this dessert is super easy. The most complicated part is doing the dishes, but here are some things that will make preparing this Oreo dessert way easier.

• Don’t over-soak the Oreo cookies; they melt. Make sure you do a quick dip, count 1, 2, flip. 1, 2 remove. I accidentally left a couple of cookies on the milk for too long, and I tried to save them, but they melted in my hand.
• Don’t over-mix the mascarpone cheese; it’s very delicate, and if you over-mix it, it will curdle.
• When you whip the heavy whipping cream, use a clean, dry, and cold bowl and whisk. You can put the bowl in the freezer for 10 minutes so it’s very cold (dry it after to remove any humidity left).
• Chill the tiramisu long enough, or it might collapse. Any no-bake dessert requires a period of resting in the fridge, so it has time to set, and get the flavors to kind of know each other. If you rush the process, it won’t taste the same and will also be a melted mess.

• Ingredients you need at room temperature: cream cheese, mascarpone cheese.
• Ingredients you need melted: white chocolate, Nutella
• Cold ingredients for this recipe: heavy whipping cream.

Having the ingredients you need at the right temperature is very important. This way, the process can be smooth and more enjoyable. To have room temperature ingredients, make sure to leave them on the counter at least 1 hour before you start preparing this recipe. Try to find them a nice warm area that is not too cold.

Melt the ingredients right before you use them; this way, they don’t have time to cool down again and harden, especially now that it is so cold.

Cold ingredients need to stay in the refrigerator until you use them.

Recipe elaborations and order

1. Mascarpone cheese and cream cheese in the counter 1 hour before you start.
2. Whip heavy whipping cream until medium peaks.
3. Prepare the filling (cream cheese plus mascarpone cheese)
4. Melt the white chocolate.
5. Finish preparing the tiramisu.
6. Chill.
7. decorate.

How to fix overmixed heavy cream

Over-whipped cream can be fixed only at the medium peaks or stiff peaks point; after that, there’s no point of return. It has happened to everyone: you get distracted for a second, and the cream goes from medium peaks to stiff.

• Option 1. Remove about ¼ part of the cream and warm it up until it turns liquid. Slowly fold it into the whipped cream.
• Option 2. Add heavy whipping cream that has not been whipped. I’d recommend starting from ¼ part of the total weight of the cream you have whipped and going from there.
• Option 3. Combine both options.

You mustn’t whisk the cream anymore, and you only use a spatula to slowly and carefully fold the cream.

You will need the following tools

• Mixing bowls: have different-sized bowls. Make sure you have a microwave-safe bowl.
• Whisk, stand mixer, or hand electric mixer: I prefer using a stand mixer to whip the heavy whipping cream as it’s so much faster, and I can have it ready while I prepare the rest of the recipe.
• Spatulas: I love having a hard spatula for working the cream cheese or mascarpone and then a softer one for folding ingredients and scraping the sides of the bowl. (wooden spatula and silicone spatula!)
• A square pan: Use one with a removable bottom if you can find it; it will make the job much easier. We are using an 8-inch 20cm square pan. If you don’t have one with a removable bottom, use a normal square pan, line it with parchment paper, make sure you use a strong one, not one that melts easily; the parchment paper will be useful to pull the tiramisu out of the pan without breaking it.
• Offset spatula: we will smooth out the tiramisu for neat, even layers.
• A rolling pin and a hard surface: you will need to roughly crush some Oreo cookies, so all you have to do is hit the cookies until they break. I used a wooden table and the rolling pin for this; feel free to use a food processor or a Ziplock bag with the rolling pin instead.

If you want to make this Oreo tiramisu but in a different shape, just use a different-sized pan, oval, round, or any shape you like.

Mixing bowls

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Whisk

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Stand mixer

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Spatula

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Wooden Spoons

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Removable bottom square pan

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offset spatula

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How to serve this Oreo Tiramisu

Since it’s a no-bake dessert and also gelatin-free, you must serve it cold to avoid any collapsing or melting of the dessert.

It’s also very important to keep it always refrigerated since it has dairy products. It can go bad easily.

Prepare desserts in a safe environment. Make sure the area is very clean, your hands, and the equipment. Store at the right temperature to avoid bacteria from growing.

How to store an Oreo Tiramisu

Like I just mentioned, it must stay refrigerated at all times. It can last up to 4 days in the fridge. Keep in mind that the crunchy Oreos will turn softer as the days go by. They only stay crunchy for the first few days.

The right storing temperature for a dairy dessert is 4 °C or under (39F).

Freeze this dessert:

You can freeze it. Here is what can happen after you freeze it:

• Oreo cookies will become softer, make sure you don’t over-soak the Oreo cookies for the layering specially if you know you plan on freezing it, as the tiramisu will become too wet.
• The crunch layer of cookies on top to decorate will no longer be crunchy.

Freeze the whole Oreo Tiramisu Dessert: Place the tiramisu in a plate and cover it with aluminum foil. Place it inside a freezer-safe container.

Freeze in slices: for this recipe, I recommend you cut it into 9 servings. This method is perfect for when you know you are going to want to have just one slice one day and not the whole cake. (what I always do!).

Place the sliced tiramisu servings in a tray lined with parchment paper. Make sure you leave space between each of the slices, and freeze for 2 to 4 hours just to make sure it’s hardened enough. Put them inside a freezer-safe bag; they won’t stick together now.

Make sure you add the name of the product and the day you made it so you can easily identify the food. For example: Oreo Tiramisu, 2/22/26 or day/month/year depending on what you normally do.

It’s safe to keep in the freezer for up to 3 months, but better to consume at the first month to avoid losing quality or freezer burn.

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