This post may contain affiliate links. For more information, read my disclosure policy.
No Bake Shortbread Tiramisu Dessert – this easy no bake tiramisu recipe uses shortbread cookies soaked in espresso! It’s topped with a sweetened cream cheese or mascarpone filling that everyone loves. It’s the perfect easy dessert recipe.
EASY Tiramisu Dessert
We all love Tiramisu, right? It’s one of my most-loved desserts, and this no bake shortbread tiramisu dessert uses SHORTBREAD cookies, which makes it even better.
While this isn’t a classic tiramisu recipe, it’s an easy no bake dessert lasagna that starts with shortbread cookies and has the most flavorful creamy filling. You will LOVE this recipe, I promise.
Table of Contents
I discovered how much y’all loved tiramisu when I posted my mousse recipe a few years ago. That one is still always in my top referred and I think it’s because it’s so pretty and tasty but also because of how EASY it is. Now, most people will say, but “Dorothy, you be crazy. Tiramisu is always easy to make!” and I agree on that point. But it’s NOT always easy to find the ingredients you need to make a traditional tiramisu.
Cookies: Instead of the traditional lady fingers for this no bake tiramisu, I used Walkers Shortbread cookies. I always have them on hand (the fingers are my favorite ones) and not just because I work with them. I crave their shortbread on a regular basis, and it’s available pretty much everywhere that sells cookies, right in the cookie aisle. When you’re buying shortbread, you want to eat the best, and that’s Walkers.
Cream Cheese: Instead of the pricey and elusive mascarpone cheese, I use cream cheese. I know that’s not “authentic” but really, I can’t taste much of a difference.
Whipped Cream: For the fluffy body of the dessert.
Sugar: For sweetness
Rum and Vanilla Extract: for that traditional Tiramisu flavor
Coffee: Also for that traditional flavor you’d expect from Tiramisu
How to make my Tiramisu Dessert
You can whip up no bake shortbread tiramisu in no time at all, and the longer it chills the better. The cookies are soaked in coffee so they get soft and the espresso flavor really comes through in every bite.
1. Cookies: Stir espresso powder into hot water. Dip each cookie completely in the espresso, submerging it and allowing it to sit for a couple of seconds. Arrange in an 8×8″ baking dish. Set aside.
2. Make Filling: Beat cream cheese with a hand mixer until smooth, then mix in powdered sugar and both extracts. Beat until smooth.
3. Make Whipped Cream: Beat heavy whipping cream until stiff peaks form (using a hand or a stand mixer). Fold whipped cream into cream cheese mixture.
4. Assemble: Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder.
Just make sure to make this easy no bake dessert for a party so you don’t eat it all. It’s easy to do…you’ve been warned! 🙂
Tips and FAQ
- Use any shortbread cookie shape you like! I like how it’s easy to arrange the rectangles.
- Can you substitute Mascarpone for the cream cheese? Yes you can.
- Be sure to chill it for a few hours so the cookies get soft.
- Can you substitute whipped topping for the whipped cream? Yes you can.
- Instead of rum extract, add 1 tablespoon Kahlua or other coffee liqueur instead.
- You can dust with cocoa powder or chocolate shavings. Make chocolate dust shavings with a microplane and a semi-sweet baking bar.
Other Recipes to Try
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
No Bake Shortbread Tiramisu Dessert
- 2 5.3 ounce packages Walkers Shortbread Fingers (16 cookies)
- 6 ounces 3/4 cup (178ml) hot water
- 3 heaping teaspoons instant espresso powder see note
- 8 ounces (225g) cream cheese room temperature
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract optional
- 1 cup (237ml) heavy whipping cream
- 1 ounce baking chocolate semi-sweet or 1-2 tablespoons unsweetened cocoa powder
- Stir espresso powder into hot water. Dip each cookie completely in the espresso, submerging it and allowing it to sit for a couple of seconds. Arrange in an 8×8″ baking dish. Set aside.
- Beat cream cheese with a hand mixer until smooth, then mix in powdered sugar and both extracts. Beat until smooth.
- Beat heavy whipping cream until stiff peaks form (using a hand or a stand mixer). Fold whipped cream into cream cheese mixture.
- Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder.
- Chill at least 2 hours before serving but up to 8 hours. Store covered in refrigerator for up to 2 days.
This post has been sponsored by Walkers Shortbread. All opinions are 100% my own.
Last Updated on April 15, 2021