No-Bake Tiramisu Bites

Why You’ll Love This Recipe

These no-bake bites deliver all the flavors of tiramisu in a portable, party-friendly format. The cocoa shells are soft and truffle-like (not crunchy), the filling is ultra-smooth, and the espresso adds depth without overpowering. They chill quickly, hold their shape well, and look elegant on a dessert tray.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cocoa cookie shells
1 cup finely crushed chocolate sponge cake crumbs or soft cocoa cookies (not graham crackers)
1/2 cup almond flour
1/4 cup unsweetened cocoa powder (Dutch-processed)
1/4 cup powdered sugar
1/4 teaspoon salt
3 tablespoons whole milk or brewed espresso
2 tablespoons neutral oil
1 teaspoon vanilla extract

For the mascarpone filling
1 cup cold mascarpone cheese
1/2 cup cold heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)

For finishing
Unsweetened cocoa powder, for dusting

directions

1. Make the cookie base: In a medium bowl, combine chocolate sponge crumbs, almond flour, cocoa powder, powdered sugar, and salt. Stir until evenly mixed and lump-free.

2. Moisten and mix: Add milk (or espresso), oil, and vanilla. Stir with a spatula until a soft, slightly tacky dough forms. Avoid overmixing.

3. Shape the halves: Scoop about 1 tablespoon of dough and roll into a dome. Gently flatten the base so it sits upright. Repeat to make pairs, place on a parchment-lined tray, and chill 15 minutes.

4. Whip the filling: In a cold bowl, beat mascarpone, heavy cream, powdered sugar, vanilla, and espresso powder (if using) on medium speed until thick and fluffy with soft peaks. Do not overwhip.

5. Assemble: Pipe or spoon about 1 teaspoon filling onto the flat side of half the domes. Cap with the remaining domes and press gently to seal. Chill 20 minutes to set.

6. Finish and serve: Dust lightly with unsweetened cocoa powder just before serving. Keep chilled.

Servings and timing

Yield: about 16 bites
Prep Time: 25 minutes
Additional Time (chilling): 35 minutes
Total Time: 1 hour

Variations

• Espresso-forward: Use espresso for the shell liquid and include the instant espresso in the filling.

• Chocolate-dipped: Half-dip the chilled bites in melted dark chocolate and set in the fridge.

• Nutty crunch: Roll the edges in finely chopped toasted hazelnuts or almonds after filling.

• Boozy twist: Add 1 teaspoon coffee liqueur to the filling; reduce vanilla slightly.

• Gluten-free swap: Use gluten-free soft chocolate cake or cookies for the crumbs.

storage/reheating

Store covered in the refrigerator for up to 4 days. For longer storage, freeze in a single layer until solid, then transfer to an airtight container for up to 1 month; thaw in the refrigerator. These are best enjoyed chilled; reheating is not recommended.

FAQs

Can I use ladyfingers for the crumbs?

Only if they’re very soft; traditional crisp ladyfingers will make the shells dry. Soft chocolate cake or tender cookies work best.

How do I keep the mascarpone filling from curdling?

Start with cold mascarpone and cream, whip just to soft peaks, and avoid overbeating.

Can I make them caffeine-free?

Yes—use milk instead of espresso and omit the instant espresso powder.

What if my shell dough is too dry or crumbly?

Mix in 1–2 teaspoons additional milk (or espresso) until the dough is pliable and slightly tacky.

What if the dough is too sticky to roll?

Chill it for 10 minutes, then lightly oil your hands to shape.

Can I make these ahead for a party?

Absolutely. Assemble up to 24 hours ahead and dust with cocoa right before serving.

Can I pipe the filling without special tips?

Yes—use a zip-top bag with a small corner snipped off.

Do I need to temper chocolate if I dip them?

Not required, but tempering gives a snappier finish and prevents bloom if serving at room temperature briefly.

Can I replace mascarpone with cream cheese?

You can, but the flavor will be tangier and less traditional. Soften well and whip gently.

How can I make them dairy-free?

Use a plant-based mascarpone or thick coconut cream for the filling and ensure the cookie base is dairy-free.

Conclusion

No-Bake Tiramisu Bites bring classic coffee-and-cocoa dessert flavors to an elegant, make-ahead, mini format. With soft cocoa shells, a cloud-like mascarpone center, and a final snow of cocoa, they’re effortless to assemble and guaranteed to impress at any gathering.