Bright little bites of coffee and cream — that’s what No-Bake Tiramisu Truffles bring to your table. These easy truffles noodle between soft, creamy filling and a gentle cocoa dusting that smells like a fresh espresso. Make them when you want a quick homemade treat that feels special for family nights, birthdays, or cozy weekends. If you like playful twists on tiramisu, try this Cherry Amaretto Tiramisu for another idea.
Why Make This Recipe
- Quick & Easy: no oven, ready in about 30–40 minutes plus chilling.
- Family Favorite: small bites kids and grown-ups both love.
- Budget-Friendly: uses simple pantry items—no fancy gear.
- Make-Ahead: you can prep earlier and serve later for less stress.
This recipe stands out because it keeps the classic tiramisu flavors in a small, hand-held treat. The warm coffee scent, the soft, creamy center, and the cocoa dusting bring comfort and a little nostalgia. They feel fancy but stay homey and simple to make.
Ingredients
For the base
- 1 package (about 200 g / 7 oz) ladyfingers or plain sponge cake, crushed into fine crumbs
For the filling
- 8 oz (225 g) mascarpone cheese, room temperature (softened)
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1/3 cup (80 ml) strong cooled espresso or very strong coffee
- 2 tbsp coffee liqueur (optional) or extra coffee
For the coating and garnish
- 6 oz (170 g) dark chocolate, chopped, for dipping (or use chips)
- Unsweetened cocoa powder for dusting
- Extra cookie crumbs or finely chopped chocolate (optional)
Notes: mascarpone should be soft but not melted; cooled coffee keeps the filling from becoming too loose.
How to Make No-Bake Tiramisu Truffles
- Prep your tools and chill: Line a tray with parchment and set a bowl in the fridge to chill for rolling later. Chilling keeps the truffles firm.
- Crush the ladyfingers: Place cookies in a zip bag and crush to fine crumbs with a rolling pin, or pulse in a food processor. Aim for small, even crumbs for a smooth texture.
- Mix the filling: In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Add cooled espresso and liqueur a little at a time, mixing until you have a thick, spreadable paste. Why this matters: a thick mix holds shape when rolled.
- Combine crumbs and filling: Fold about 3/4 of the cookie crumbs into the mascarpone mixture until evenly blended. The crumbs give structure and the tiramisu flavor.
- Chill the mixture: Cover and chill for 15–20 minutes so it firms up for rolling.
- Shape the truffles: Scoop tablespoons of mixture and roll between clean hands into 1-inch balls. Place on the prepared tray. If too sticky, chill hands briefly or dust with crumbs.
- Dip in chocolate (option A): Melt chocolate gently in a double boiler or microwave in 20-second bursts, stirring between. Dip each ball with a fork, tap off excess, and set back on parchment. Option B: skip dipping and roll in cocoa for a classic tiramisu look. The chocolate adds a crisp shell for contrast.
- Finish and chill: Dust with cocoa powder or press a few crumbs or chopped chocolate on top. Chill at least 30 minutes to set before serving.
How to Serve No-Bake Tiramisu Truffles
- Serve on a small platter dusted with cocoa and a few fresh coffee beans for aroma.
- Pair with a warm cup of espresso or a mug of steamed milk for family dessert time.
- Offer alongside other small sweets for a party board — try adding Easy No-Bake Moose Farts for variety.
How to Store No-Bake Tiramisu Truffles
- Fridge: Store in an airtight container for up to 4 days. Place parchment between layers so they don’t stick.
- Freezer: Freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the fridge for a few hours before serving.
- Reheat: These are best chilled. If you prefer slightly softer centers, let them sit at room temperature for 10–15 minutes before serving.
Tips to Make No-Bake Tiramisu Truffles
- Use cooled espresso so the filling doesn’t get too loose.
- Keep mascarpone cold until use, but let it soften slightly for easy mixing.
- If the mixture is too soft, add more crushed cookies a tablespoon at a time.
- For smooth dipping, make sure chocolate is fully melted but not overheated.
Variation (if any)
- Gluten-free: Use gluten-free cookies or crushed gluten-free graham crackers in place of ladyfingers.
- Lighter option: Swap half the mascarpone for whipped cream cheese or whipped cream for a lighter texture.
FAQs
Can I use cream cheese instead of mascarpone?
Yes. You can substitute equal parts cream cheese, but the flavor will be tangier and less rich. For best texture, soften the cream cheese first and consider blending in a bit of heavy cream.
How long do these truffles last in the fridge?
Stored airtight, they stay good for up to 4 days. Keep them chilled and only bring to room temperature just before serving.
Can I make them ahead for a party?
Absolutely. Make and freeze them up to two months ahead. Thaw in the fridge the day before your event for best texture.
What if my mixture is too wet to roll?
Add a few more crushed cookies or chill the mixture longer. Cold mixtures are easier to handle and roll into nice balls.
Conclusion
These No-Bake Tiramisu Truffles are a cozy, quick treat that captures classic tiramisu in bite-sized form. They give you that warm coffee scent, creamy texture, and a little powdered cocoa on top—perfect for family nights, small parties, or an easy homemade gift. If you want a different take or extra inspiration, check this No Bake Tiramisu Truffles Recipe – An Italian in my Kitchen and this Tiramisu Truffles – No Bake for variations and tips. Please leave a comment and a star rating if you try these, and share on Pinterest or Facebook so others can enjoy them too. What twist did you try? Let us know below!
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No-Bake Tiramisu Truffles
- Total Time: 30 minutes plus chilling
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Quick and easy no-bake truffles that capture the classic flavors of tiramisu in a bite-sized treat, perfect for family gatherings and special occasions.
Ingredients
- 1 package (about 200 g / 7 oz) ladyfingers or plain sponge cake, crushed into fine crumbs
- 8 oz (225 g) mascarpone cheese, room temperature (softened)
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1/3 cup (80 ml) strong cooled espresso or very strong coffee
- 2 tbsp coffee liqueur (optional) or extra coffee
- 6 oz (170 g) dark chocolate, chopped, for dipping (or use chips)
- Unsweetened cocoa powder for dusting
- Extra cookie crumbs or finely chopped chocolate (optional)
Instructions
- Prep your tools and chill: Line a tray with parchment and set a bowl in the fridge to chill for rolling later.
- Crush the ladyfingers: Place cookies in a zip bag and crush to fine crumbs with a rolling pin, or pulse in a food processor.
- Mix the filling: In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Add cooled espresso and liqueur a little at a time, mixing until you have a thick, spreadable paste.
- Combine crumbs and filling: Fold about 3/4 of the cookie crumbs into the mascarpone mixture until evenly blended.
- Chill the mixture: Cover and chill for 15–20 minutes.
- Shape the truffles: Scoop tablespoons of mixture and roll into 1-inch balls.
- Dip in chocolate: Melt chocolate and dip each ball, tapping off excess.
- Finish and chill: Dust with cocoa powder and chill for at least 30 minutes before serving.
Notes
Keep mascarpone cold but softened for easy mixing; use cooled espresso to maintain filling texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg