This Oreo tiramisu is my “two-layer, square-pan” version of tiramisu: ladyfingers softened in milk, a mascarpone cream that sets up nicely in the fridge, and Oreo crumbs folded right into the filling.
It eats like classic tiramisu in texture (soft layers + thick cream), but the flavor is all cookies-and-cream. No coffee, no cocoa dusting required—just Oreos doing the work.
If you’re looking for a no-bake Oreo dessert that slices cleanly, holds its shape, and still feels light enough for seconds, this one has been a keeper in my kitchen.
What to expect
Texture: soft ladyfingers, creamy filling, little Oreo bits throughout.
Flavor: sweet cream + chocolate cookie, kind of like an Oreo cheesecake vibe but fluffier.
Time: quick assembly, then a short chill so it firms up.
Pan size: I make it in a square pan (the size is in the recipe card), which gives you neat, even portions.
Ingredients overview
Ladyfinger layer
Ladyfingers (savoiardi).
Use crisp, dry ladyfingers—the kind that are firm straight from the package. They soak up the milk fast and give you that tiramisu-style layer.
Milk.
This replaces the usual coffee dip. I use regular milk, but any milk you like works. The goal is just to lightly soften the cookies, not drench them.
Oreo mascarpone filling
Mascarpone.
This is the base flavor and the reason the filling tastes like tiramisu instead of whipped cream with cookies. Keep it cold, but not rock-hard.
Powdered sugar.
Powdered sugar dissolves instantly and keeps the cream smooth. If you only have granulated sugar, it can feel slightly gritty unless you whip longer.
Cold heavy whipping cream.
Make sure it’s properly cold so it whips up thick. I use a standard heavy cream (the fat percentage is in the recipe card).
Oreo cookies.
Crushed, not pulverized into dust. I like a mix: some fine crumbs for flavor everywhere, plus some slightly larger bits so you get little cookie pockets.
For topping
More crushed or broken Oreos.
I usually do a scatter of crumbs plus a few bigger pieces so it looks intentional and not just “brown dust.”
Tools that make this easier
Square baking pan.
A square pan gives you clean, straight slices.
Hand mixer or stand mixer.
You can do it by hand, but whipping the cream into the mascarpone mixture is easier with a mixer.
One shallow bowl.
For dipping ladyfingers in milk quickly.
Spatula.
For smoothing the layers without dragging up crumbs.
How I crush the Oreos (so the filling isn’t gritty)
I put the Oreos in a zip-top bag and crush them with a rolling pin.
I stop when I see mostly crumbs with some small chunks.
If you use a food processor, pulse briefly. If you run it too long, you’ll get Oreo “powder,” and the filling can turn a bit too dark and lose those nice cookie bites.
Step-by-step: how to make Oreo tiramisu
1) Prep the pan
Set your pan on the counter and keep everything close by: ladyfingers, milk, filling bowl, spatula.
This goes fast once you start layering.
2) Make the first ladyfinger layer
Pour milk into a shallow bowl.
Dip each ladyfinger very quickly—think “in and out.” You’re just wetting the outside.
Arrange the dipped ladyfingers in the bottom of the pan in a tight layer.
If you need to break a few to fill gaps, do it. A patchwork layer is totally fine as long as it’s even.
3) Mix the mascarpone base
In a mixing bowl, whisk mascarpone with powdered sugar until it loosens up and looks smooth.
Don’t overwork it—just get it creamy and lump-free.
4) Add the cream, then the Oreos
Pour in the cold heavy cream and whip until the mixture turns thick and fluffy.
Once it’s holding soft peaks (it should look like a stable mousse), fold or mix in the crushed Oreos.
At this point it should feel spreadable, not runny.
5) Build the layers
Spread half the Oreo mascarpone filling over the first ladyfinger layer.
Use a spatula to push it into the corners and smooth the top.
Add a second layer of quickly dipped ladyfingers.
Then spread the remaining filling over the top and smooth again.
6) Decorate
Scatter crushed Oreos over the surface.
I usually add a few broken pieces too, just so you get bigger cookie texture on top.
7) Chill
Refrigerate until the filling firms up and the layers settle.
After chilling, slice into squares and serve cold.
Tips that actually matter (so it sets and slices cleanly)
Dip fast.
Ladyfingers go from “perfect” to “mushy” in seconds. A quick dip is enough.
Use cold cream.
If the cream isn’t cold, it won’t whip properly and the filling will be softer than you want.
Don’t overwhip once the cream is in.
Stop when it looks thick and airy. If you keep going, it can start to look grainy.
Crush Oreos into crumbs + small chunks.
All fine crumbs can make the filling feel heavy. Some chunks give a better bite.
Smooth gently.
If you press too hard, you can drag up ladyfinger crumbs into the cream. Light, even strokes work best.
Easy variations (same idea, different vibe)
Add vanilla.
A little vanilla in the filling makes it taste more like cookies-and-cream ice cream.
Swap the milk dip.
Chocolate milk is fun here. It leans into the Oreo flavor without needing coffee.
Make it extra “Oreo.”
Add a thin layer of Oreo crumbs between the cream and the second ladyfinger layer.
Mini versions.
Layer it in cups or jars for individual Oreo tiramisu servings. Same method, just smaller portions.
Make-ahead + storage
This no-bake Oreo tiramisu is even better after it sits in the fridge.
If you want super neat slices, make it the night before and chill longer.
Store leftovers covered in the refrigerator.
FAQ
Is Oreo tiramisu the same as classic tiramisu?
Texture-wise, yes: soaked ladyfingers + mascarpone cream layers. Flavor-wise, it’s different because this version skips coffee and cocoa and uses Oreo cookies instead.
Can I use cream cheese instead of mascarpone?
You can, but it won’t taste like tiramisu anymore—it’ll be closer to an Oreo cheesecake dessert. Mascarpone keeps it softer and more traditional in texture.
Why is my filling runny?
Most of the time it’s because the cream wasn’t cold enough, or the mixture wasn’t whipped long enough to thicken. It should look like a mousse before you spread it.
How do I keep the ladyfingers from turning soggy?
Quick dip. If they feel heavy in your fingers, they’ve soaked too much.
Oreo Tiramisu
Ingredients
Base Layer:
- 200 g ladyfingers
- 100 ml milk
Filling:
- 300 g mascarpone cheese
- 2 tbsp powdered sugar
- 400 ml heavy whipping cream 35%
- 100 g Oreo cookies crushed, plus extra for topping
Instructions
- In a 20×20 cm pan, arrange the first layer of ladyfingers, briefly dipping each one in milk.
- Whisk the mascarpone and powdered sugar until smooth.
- Add the cold heavy cream and whip until thick and fluffy.
- Mix in the crushed Oreo cookies. Divide the filling into two parts.
- Spread the first half evenly over the ladyfingers.
- Add a second layer of ladyfingers (each dipped briefly in milk), then spread on the second half of the filling.
- Decorate with crushed and/or broken Oreo cookies.
- Chill in the refrigerator for 2 hours before slicing and serving.
Notes
- Dip the ladyfingers quickly (in and out) to avoid soggy layers.
- Use very cold heavy cream so the filling whips up thick and sets well.
- Crush Oreos into a mix of fine crumbs and small chunks for better texture.
