If there’s one dessert that never fails to impress, it’s tiramisu. But when you turn that classic into Tiramisu Cookie Cups, you get something even more irresistible—creamy, coffee-kissed indulgence in a perfectly portioned bite.
These cups have everything you love about the original: the rich espresso flavor, the smooth mascarpone cream, and a hint of chocolate—all layered in a crunchy cookie base that melts in your mouth.
Table of Contents
Why You’ll Love This Tiramisu Cookie Cups
These little desserts are the perfect mix of elegant and approachable—ideal for gatherings, holidays, or a simple after-dinner treat.
- No baking required for the cookie base
- Rich, creamy mascarpone layer balanced by espresso and chocolate
- Make-ahead friendly for easy entertaining
- Each cup delivers the full tiramisu experience in one bite
- Beautiful presentation without the fuss of slicing a cake
- Can be made alcohol-free or with a hint of coffee liqueur
I first made these cookie cups for a neighbor’s backyard get-together. The original plan was to bring a traditional tiramisu, but the Texas heat had other ideas. I needed something portable, cool, and easy to serve—so I swapped the ladyfingers for crushed cookies and turned the dessert into handheld perfection. The platter came back empty, and ever since, these little cups have been my go-to for dessert tables and parties.
Ingredients You’ll Need
Each layer brings its own personality—crunchy, creamy, and just the right amount of espresso richness.
For the Cookie Base
- 1½ cups crushed chocolate cookies (like Oreos) – adds a deep cocoa flavor
- 4 tbsp unsalted butter, melted – binds the crust and gives shine
For the Coffee-Chocolate Layer
- ⅓ cup strong brewed espresso, cooled – adds signature tiramisu flavor
- 1 tbsp coffee liqueur (optional) – deepens the coffee notes
- ⅓ cup semi-sweet chocolate chips – smooth and rich
- 2 tbsp unsalted butter – gives a velvety finish
- ½ cup heavy cream – creamy texture that sets lightly
- 1 tbsp cornstarch – helps the layer firm up
For the Mascarpone Cream Layer
- 1 cup mascarpone cheese, room temperature – creamy Italian base
- ½ cup heavy cream, cold – whips up light and airy
- ⅓ cup powdered sugar – balances the richness
- 1 tsp vanilla extract – sweet aromatic touch
For the Topping
- Unsweetened cocoa powder – classic tiramisu finish
- Optional: chocolate shavings or mini chocolate chips – for texture and presentation
Optional Add-Ons or Substitutes
- Substitute cream cheese for mascarpone if needed (softer flavor)
- Add a dusting of espresso powder for stronger coffee notes
- Layer in crushed biscotti for crunch
- Use decaf espresso for a caffeine-free version
- Add a swirl of whipped cream for a lighter finish
Step-by-Step Instructions
The process is simple, but each step builds flavor and texture beautifully.
- Prepare the cookie base.
In a bowl, mix crushed cookies with melted butter until evenly coated. Press about 1½ tablespoons of the mixture into the bottoms of muffin liners or silicone molds. Refrigerate for at least 15 minutes to set. (Jake’s tip: press firmly with the back of a spoon for a sturdy crust.) - Make the coffee-chocolate layer.
In a saucepan, combine espresso, chocolate chips, and butter. Stir over low heat until melted. Add heavy cream mixed with cornstarch and stir until the mixture thickens slightly, about 3–5 minutes. Remove from heat, stir in coffee liqueur (if using), and let cool slightly. - Pour over the cookie base.
Divide the chocolate-espresso mixture evenly among the cups. Chill for 30 minutes to set before adding the next layer. - Prepare the mascarpone cream.
In a mixing bowl, beat mascarpone with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cold heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture until silky. - Assemble the cups.
Spoon or pipe the mascarpone cream on top of the cooled coffee-chocolate layer. Smooth the surface or swirl the cream for a decorative finish. - Add the final touches.
Dust generously with cocoa powder, then top with chocolate shavings or mini chips for texture. Refrigerate at least 1 hour before serving.
Quick reminders:
- Chill between each layer for clean, defined textures
- Use quality espresso—it makes a big difference
- Don’t overbeat mascarpone or it can curdle
- For perfect presentation, use a piping bag for the cream layer
Expert Tips for Success
These tips guarantee a 5-star dessert every time.
- Chill mixing bowls before whipping cream—it stabilizes the peaks
- Use room temperature mascarpone for a smooth blend
- Taste the coffee-chocolate layer before chilling and adjust sweetness
- Make the cups a day ahead—they taste even better the next day
- Keep refrigerated until serving for best texture
- Add a light drizzle of melted chocolate for an elegant look
- If transporting, keep chilled in an airtight container
If you love rich yet elegant desserts, try my Gingerbread Cheesecake Cups or French Butter Cookies. Both have that same comforting sweetness and a touch of sophistication that makes them perfect for gatherings.
Serving Suggestions
These cookie cups make any occasion feel a little more special.
- Serve with espresso or cappuccino for a true Italian touch
- Pair with No-Bake Chocolate Oatmeal Bars for a dessert sampler
- Add a side of berries for a pop of color and freshness
- Serve in mini glasses for a trifle-style presentation
- Garnish with a dusting of powdered sugar or a chocolate curl
- Perfect for holidays, showers, or afternoon coffee breaks
They’re elegant enough for dinner parties but simple enough to enjoy on a weeknight when you just want something sweet.
Storing and Reheating
These cookie cups are the ultimate make-ahead dessert.
How to Store It
- Store covered in the refrigerator for up to 4 days
- Keep in an airtight container to prevent absorbing fridge odors
- Do not freeze—the texture of the cream will change
How to Reheat It
- No reheating needed—serve chilled straight from the fridge
- If making ahead, allow to sit at room temperature for 5–10 minutes before serving for perfect creaminess
They hold their structure beautifully, and the flavors deepen with time, making them even more indulgent the next day.
Nutrition Information
Yield: 18 cups | Serving Size: 1 | Calories: 571 | Total Fat: 48g | Saturated Fat: 28g | Trans Fat: 1g | Unsaturated Fat: 16g | Cholesterol: 123mg | Sodium: 293mg | Carbohydrates: 34g | Fiber: 2g | Sugar: 29g | Protein: 5g
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, just soften it first and blend until smooth. The flavor will be slightly tangier but still delicious.
Can I skip the coffee liqueur?
Absolutely. Replace it with extra espresso or coffee extract for a non-alcoholic version.
How long do they need to chill?
At least 1 hour before serving, but overnight gives the best flavor and texture.
Final Thoughts
These Tiramisu Cookie Cups bring all the charm of a classic tiramisu in a fun, fuss-free package. Every bite delivers layers of flavor—crunchy, creamy, and rich with espresso.
- Use quality coffee and chocolate for depth
- Chill each layer for that perfect structure
- Keep them cold until serving for the dreamiest texture
It’s a dessert that feels luxurious yet approachable—something to share with friends, bring to parties, or just savor on a quiet evening at home. That’s what Hearty Home Recipes is all about: simple moments made special, one sweet bite at a time.
Tiramisu Cookie Cups
Ingredients
Equipment
Method
- In a bowl, mix crushed chocolate cookies with melted butter until evenly coated. Press about 1½ tablespoons of the mixture into the bottom of each muffin liner or silicone mold. Refrigerate for at least 15 minutes to set.
- In a small saucepan over low heat, combine cooled espresso, semi‑sweet chocolate chips, and 2 tablespoons butter. Stir until melted and smooth.
- In a small bowl, mix heavy cream with cornstarch, then add to the espresso‑chocolate mixture. Continue stirring 3–5 minutes until slightly thickened. Remove from heat, stir in coffee liqueur (if using), and let cool slightly.
- Divide the coffee‑chocolate mixture evenly among the prepared bases and chill for 30 minutes to set.
- In a bowl, beat mascarpone with powdered sugar and vanilla until smooth. In a separate bowl, whip cold heavy cream to soft peaks, then fold it into the mascarpone mixture until silky.
- Spoon or pipe the mascarpone cream over the cooled coffee‑chocolate layer. Smooth the surface or create decorative swirls.
- Dust generously with unsweetened cocoa powder and top with chocolate shavings or mini chips if desired. Refrigerate at least 1 hour before serving.
Nutrition
Notes
- Choose quality chocolate and fresh espresso for deepest flavor.
- Chilling each layer before the next helps keep clean, defined textures.
- Do not freeze—cream layers are best served chilled.
