Cottage Cheese Tiramisu
If you love tiramisu but want a version that’s lighter, naturally sweetened, and high in protein, this Cottage Cheese Tiramisu is for you. It layers espresso-soaked ladyfingers with a creamy blend of blended cottage cheese, Greek yogurt, maple syrup, and espresso powder, then gets topped with whipped coconut cream and a dusting of cocoa for that classic tiramisu finish.
It’s no-bake, easy to assemble, and a total game-changer for anyone looking to enjoy dessert with a bit more balance. The cottage cheese blends into a smooth, mascarpone-like texture, while the yogurt adds a slight tang that plays beautifully with the rich espresso and cocoa.
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Recipe Tips
Don’t Over-Blend the Cottage Cheese: Blend just until smooth and creamy to avoid a runny texture. You want it to mimic the richness of mascarpone, not become too liquidy.
Use Room Temp Coffee: Make sure your espresso or cold brew is cooled to room temp before dipping the ladyfingers. Hot liquid can cause them to fall apart quickly.
Dip, Don’t Soak: Quickly dip each ladyfinger into the coffee mixture and immediately remove. A fast dunk ensures they stay firm and layered, not soggy.
Let It Chill to Set the Flavor: Refrigerating for at least 2–4 hours (or overnight) allows the layers to set and the flavors to deepen, giving you that classic tiramisu texture and taste.
Ingredient Swaps: Maple Syrup ? Use honey or monk fruit syrup for a different flavor or lower sugar option. Greek Yogurt ? Swap with coconut yogurt for dairy-free or mascarpone for a more traditional texture. Ladyfingers ? Use gluten-free ladyfingers or thin oat biscuits for a GF version. Whipped Coconut Cream ? Sub with dairy whipped cream or cashew cream. Espresso Powder ? Omit or reduce if you’re sensitive to caffeine, or use decaf espresso.
Refrigerator: Store covered in the fridge for up to 6 days. The flavors only get better as it sits!
Freezer: Not recommended, as the texture can change once thawed.
More No-Bake Desserts:
Cottage Cheese Tiramisu
Ingredients
Cream Layer:
- 1 ½ cups cottage cheese blended
- 1 cup plain Greek yogurt
- 2-3 tbsp maple syrup
- 1/4 cup powdered monkfruit sweetener
- 1 tsp pure vanilla extract
- 2 tsp instant espresso powder
Tiramisu Layers:
- 1 cup brewed espresso or strong coffee or your favorite cold brew, cooled
- 1 package lady fingers
- 1 cup whipped coconut cream for topping
- Unsweetened cocoa powder for dusting
Instructions
- In a blender or food processor, blend the cottage cheese until smooth (don’t over blend)
- In a bowl, combine yogurt, maple syrup (or honey), vanilla extract, powdered monkfruit and espresso powder
- Mix until combined, adjust sweetness to taste
- In a container, add your cold brew or brewed espresso (room temp)
- Quickly dip each ladyfinger into the coffee mixture, ensuring they’re coated but not soggy
- Arrange a layer of soaked ladyfingers in the bottom of your dish (I used a 7×9)
- Spread half of the cream mixture evenly over the ladyfingers
- Repeat with another layer of soaked ladyfingers and the remaining cream mixture
- Top with your whipped coconut cream
- Generously dust the top with unsweetened cocoa powder
- Cover and refrigerate for at least 2-4 hours (or overnight for best flavor)
- Plate and enjoy!!!
