Santa’s Milk and Cookies Tiramisu
This Santa’s Milk & Cookies Tiramisu is everything a holiday dessert should be—festive, cozy, creamy, and incredibly easy to make. Instead of ladyfingers and espresso, this version uses maple shortbread cookies dipped in almond milk, layered with a light and fluffy mascarpone-Greek yogurt filling, and finished with crushed cookies, cacao nibs, or sprinkles for a magical finish.
It’s a nod to the classic tradition of leaving cookies and milk out for Santa—but reimagined into a no-bake, make-ahead treat that’s perfect for Christmas Eve, holiday parties, or just when you want something sweet and nostalgic.
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Recipe Tips
Don’t Oversoak the Cookies: Give each cookie a quick dip in almond milk, just enough to soften slightly without falling apart. Oversoaked cookies can make the layers too mushy.
Blend the Filling Until Smooth: Whipping the mascarpone, Greek yogurt, maple syrup, and vanilla until smooth ensures a light, creamy texture that’s easy to spread.
Use Homemade or Store-Bought Maple Shortbread: If you’ve made your own shortbread (like my Maple Shortbread Cookies), they work perfectly. Otherwise, any sturdy, mildly sweet cookie will do.
Chill for Best Texture: Letting the tiramisu chill for at least 4 hours (or overnight) helps the layers set and flavors meld together beautifully.
Ingredient Swaps: Greek Yogurt ? Use whipped coconut cream for a dairy-free option. Maple Syrup ? Swap with honey or a sugar-free maple alternative. Almond Milk ? Any milk works—oat, coconut, dairy, or even chocolate milk for a fun twist. Toppings ? Crushed peppermint, shaved chocolate, or cinnamon dusting add a festive touch.
Refrigerator: Store covered in the fridge for up to 4 days.
Make Ahead: This is the perfect prep-ahead dessert—it only gets better as it chills.
Freezer: Not ideal for freezing, as the texture of the filling may change once thawed.
More No-Bake Desserts:
Santa’s Milk and Cookies Tiramisu
Ingredients
- 12-16 shortbread-style cookies used my maple shortbread cookies
- 1 cup unsweetened almond milk for dipping
Filling:
- 8 oz mascarpone or light cream cheese, softened
- 1 cup vanilla Greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Toppings:
- Dark chocolate shavings or cacao nibs
- Red & green sprinkles
Instructions
- Line an 8×8 pan with parchment paper
- Beat mascarpone, Greek yogurt, maple syrup, and vanilla extract until smooth and creamy
- Quickly dip each maple shortbread cookie into almond milk (don’t oversoak) and place in a single layer in an 8×8-inch dish
- Spread half the filling evenly on top
- Add another layer of dipped cookies, then spread the remaining filling on top
- Sprinkle crushed cookies, cacao nibs, and/or sprinkles on top
- Cover and refrigerate for at least 4 hours or overnight for best texture
