Looking for an easy no-bake Oreo dessert? This Oreo tiramisu is made without gelatin or baking, with layers of mascarpone cream and milk-soaked Oreos. A simple, creamy, and foolproof recipe for beginners.
I have to say, this Oreo tiramisu is one of those desserts I make whenever I want something easy but still incredibly satisfying. It’s creamy, rich, and layered with that familiar cookies-and-cream flavor that everyone loves.
Even though I sometimes make my own ladyfingers, there are days when I run out—or I simply want a fun twist.
That’s when I reach for Oreos. They replace the traditional biscuits perfectly, adding a slightly chocolatey crunch that softens beautifully after chilling.
The best part? No gelatin, no oven, no complicated steps. Just mix, layer, and let the fridge do the magic.
Why You’ll Love This Recipe
- No gelatin, no oven – This tiramisu sets beautifully in the refrigerator without any special equipment or hard-to-find ingredients.
- Incredibly easy – Just whisk, fold, dip, and layer. No complicated techniques or fussy steps. Perfect for beginners!
- Rich and creamy texture – The mascarpone and whipped cream come together into a luscious, velvety cream that pairs perfectly with the chocolatey Oreo layers.
- Satisfying contrast – The Oreo cookies soften just slightly after chilling, but they still provide a wonderful crunchy-yet-tender texture that’s totally addictive.
- Great for switching things up – Whether you’re out of ladyfingers or just craving chocolate, this Oreo version is a brilliant alternative to traditional tiramisu.
Ingredients and Substitutions
- Egg yolks – You’ll only need the yolks for this recipe to add richness, creaminess, and structure to the mascarpone cream. Save the egg whites for an omelet, meringue, or another recipe like macarons or angel food cake.
- White sugar – We’re using just 30g of sugar to lightly sweeten the egg yolks. The Oreo cookies already add plenty of sweetness, so this tiramisu won’t be overly sugary.
- Mascarpone cheese – A soft, rich Italian cheese that’s the heart of any tiramisu. It has a buttery, slightly sweet flavor and a smooth, spreadable texture. You can find mascarpone at most supermarkets near the cream cheese or specialty cheese section.
- Heavy cream – Heavy cream whips up into soft, billowy peaks that lighten the mascarpone mixture. Use heavy cream with at least 36% fat content for the richest, most stable result.
- Oreo cookies (cream filling removed) – The star of this twist! Classic Oreo cookies replace traditional ladyfingers. You’ll need to scrape off the white cream filling before dipping—save it for another treat or just enjoy it as a cook’s snack.
- Whole milk (for dipping) – Used to soften the Oreo cookies just slightly. Whole milk adds a touch of richness, but you can also use any milk you have on hand, including oat or almond milk.
- Oreo crumbs (for decoration) – Crushed Oreo cookies sprinkled on top add a beautiful finishing touch and an extra pop of chocolatey crunch.
- Whole Oreos (for decoration) – Six whole Oreo cookies placed on top make this dessert look stunning and instantly recognizable.
Ingredients
Oreo Mascarpone Cream
70 g egg yolks (about 4 large eggs)
30 g white sugar
250 g mascarpone cheese
250 g heavy cream
Oreo Layers
Oreo cookies, cream filling removed (quantity as needed for your mold)
Whole milk (for dipping)
Topping
Oreo crumbs (as needed for decoration)
6 whole Oreo cookies (for decoration)
Equipment
22 × 14 × 6 cm mold (or similar size)
How to Make Oreo Tiramisu
For the Mascarpone Cream
- Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.
- Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly.
Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.
- Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.
- Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.
- Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.
Assemble the Oreo Tiramisu
Prepare the Oreo cookies – Take your Oreo cookies and twist them open. Remove the white cream filling from the center (you can save it for another use or enjoy it as a snack). You’ll only need the chocolate cookie wafers.
Dip the Oreos – Pour a small amount of whole milk into a shallow bowl. Quickly dip each Oreo cookie into the milk, turning to coat both sides. The dip should be very brief—just enough to moisten the cookies without making them soggy. Let any excess milk drip off.
First layer of Oreos – Arrange a single layer of dipped Oreo cookies in the bottom of your 22 × 14 × 6 cm mold. Break cookies as needed to fit into corners and edges. The goal is to cover the entire bottom surface.
First layer of cream – Transfer the mascarpone cream into a piping bag (or use a large spoon). Pipe or spread a generous, even layer of cream over the Oreos. Use an offset spatula or the back of a spoon to smooth it out completely.
Second layer of Oreos – Dip another batch of Oreo cookies in milk and arrange them in a second layer directly on top of the cream. Press down very gently to help them settle.
Second layer of cream – Add another layer of mascarpone cream on top of the second Oreo layer. Spread it smooth and even.
Third layer of Oreos – Dip more Oreo cookies and arrange a third layer on top of the cream.
Third layer of cream – Finish with one final layer of mascarpone cream. Spread it smooth and level the top as neatly as possible.
Chill – Cover the mold with a lid or plastic wrap. Refrigerate for at least 6–8 hours, but preferably overnight. This chilling time allows the cream to set completely and the Oreos to soften to the perfect texture.
Decorate and Serve
Add the topping – Just before serving, sprinkle a generous layer of Oreo crumbs evenly over the top of the tiramisu.
Add whole Oreos – Place 6 whole Oreo cookies (cream filling still intact) on top of the crumbs for a beautiful finishing touch. You can arrange them in a row or get creative with the placement.
Slice and serve – Use a sharp knife to cut clean slices, wiping the knife between cuts for the neatest presentation. Serve chilled.
Storage
Store any leftover Oreo tiramisu covered in the refrigerator for up to 3–4 days. The texture actually holds up beautifully, though the Oreos will continue to soften over time. Keep the dessert covered to prevent it from absorbing any fridge odors.
More Tiramisu Variations You’ll Love
- Easy Lemon Tiramisu
- Easy Strawberry Tiramisu
- Blueberry Tiramisu Recipe
- Mango Tiramisu Recipe
- Easy Tiramisu Cookies Recipe
- Easy No-Bake Tiramisu
- Matcha Tiramisu Egg Tarts Recipe
- The Best Tiramisu Basque Cake
The Easiest Oreo Tiramisu You’ll Ever Make
Ingredients
Oreo Mascarpone Cream
- 70 g egg yolks about 4 large eggs
- 30 g white sugar
- 250 g mascarpone cheese
- 250 g heavy cream
Oreo Layers
- Oreo cookies cream filling removed (quantity as needed for your mold)
- Whole milk for dipping
Topping
- Oreo crumbs as needed for decoration
- 6 whole Oreo cookies for decoration
Instructions
For the Mascarpone Cream
- Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.
- Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly. Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.
- Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.
- Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.
- Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.
Assemble the Oreo Tiramisu
- Prepare the Oreo cookies – Take your Oreo cookies and twist them open. Remove the white cream filling from the center (you can save it for another use or enjoy it as a snack). You'll only need the chocolate cookie wafers.
- Dip the Oreos – Pour a small amount of whole milk into a shallow bowl. Quickly dip each Oreo cookie into the milk, turning to coat both sides. The dip should be very brief—just enough to moisten the cookies without making them soggy. Let any excess milk drip off.
- First layer of Oreos – Arrange a single layer of dipped Oreo cookies in the bottom of your 22 × 14 × 6 cm mold. Break cookies as needed to fit into corners and edges. The goal is to cover the entire bottom surface.
- First layer of cream – Transfer the mascarpone cream into a piping bag (or use a large spoon). Pipe or spread a generous, even layer of cream over the Oreos. Use an offset spatula or the back of a spoon to smooth it out completely.
- Second layer of Oreos – Dip another batch of Oreo cookies in milk and arrange them in a second layer directly on top of the cream. Press down very gently to help them settle.
- Second layer of cream – Add another layer of mascarpone cream on top of the second Oreo layer. Spread it smooth and even.
- Third layer of Oreos – Dip more Oreo cookies and arrange a third layer on top of the cream.
- Third layer of cream – Finish with one final layer of mascarpone cream. Spread it smooth and level the top as neatly as possible.
- Chill – Cover the mold with a lid or plastic wrap. Refrigerate for at least 6–8 hours, but preferably overnight. This chilling time allows the cream to set completely and the Oreos to soften to the perfect texture.
Decorate and Serve
- Add the topping – Just before serving, sprinkle a generous layer of Oreo crumbs evenly over the top of the tiramisu.
- Add whole Oreos – Place 6 whole Oreo cookies (cream filling still intact) on top of the crumbs for a beautiful finishing touch. You can arrange them in a row or get creative with the placement.
- Slice and serve – Use a sharp knife to cut clean slices, wiping the knife between cuts for the neatest presentation. Serve chilled.
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