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No bake tiramisu cups final step showing a hand using a fine mesh sieve to dust a generous layer of dark cocoa powder over a layered dessert in a glass cup.

No-Bake Tiramisu Cups – Easy 15-Minute Individual Dessert

Make these No-Bake Tiramisu Cups in 15 minutes creamy mascarpone, coffee-soaked ladyfingers, no eggs, no oven. Perfect make-ahead dessert!
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mascarpone Cream
  • 8 oz Mascarpone cheese At room temperature — cold mascarpone will clump
  • 1 cup Heavy whipping cream Must be cold straight from the fridge
  • ¼ cup Powdered sugar Also called confectioner's sugar or icing sugar
  • 1 tsp Vanilla extract Pure vanilla, not imitation
Coffee Soak
  • 1 cup Espresso or strong coffee Cooled completely — hot coffee will make ladyfingers fall apart
  • 1 cup Kahlúa, dark rum, or Marsala Optional — leave out for non-alcoholic version
Assembly
  • 20–24 Ladyfinger cookies Savoiardi — found in Italian or international foods aisle
  • 2–3 tbsp Unsweetened cocoa powder For dusting — add only right before serving

Equipment

  • 1 Hand Mixer Or stand mixer with whisk attachment
  • 2 Mixing bowls One large, one medium
  • 1 Rubber spatula For folding the cream
  • 1 Shallow bowl Wide enough to dip a ladyfinger flat
  • 6 Dessert cups Glass cups, mason jars, or wine glasses
  • 1 Fine-Mesh Sieve For dusting cocoa powder on top
  • 1 Piping Bag Optional — for neat, professional layers

Method
 

  1. Whip the cream. In a large bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, beat on medium-high speed until soft peaks form. The cream should hold its shape when you lift the beater, but still have a gentle curve at the tip. Do not over-whip.
    No bake tiramisu cups preparation showing thick, fluffy whipped cream with soft peaks in a clear glass bowl next to a hand mixer on a wooden kitchen counter.
  2. Prepare the mascarpone. In a separate bowl, stir the room-temperature mascarpone until smooth and completely lump-free.
    No bake tiramisu cups step showing a beige bowl filled with smooth, lump-free mascarpone cheese being stirred with a silicone spatula on a wooden counter.
  3. Fold together. Add the whipped cream to the mascarpone in three additions, folding gently with a rubber spatula each time. Use a slow, sweeping motion — you are folding, not stirring. Stop as soon as combined. Set the mascarpone cream aside.
    No bake tiramisu cups step showing a hand using a grey rubber spatula to gently fold whipped cream and mascarpone together in a clear glass bowl on a wooden counter.
  4. Make the coffee soak. Pour the cooled espresso into a shallow bowl. Stir in the liqueur if using. The coffee must be fully cooled before dipping.
    No bake tiramisu cups preparation showing dark espresso being poured from a clear glass pitcher into a shallow rustic bowl on a wooden kitchen counter.
  5. Dip the ladyfingers. Hold one ladyfinger over the coffee bowl and dip each side for exactly 1–2 seconds. You want it saturated but still slightly firm. Break ladyfingers in half if needed to fit your cups.
    No bake tiramisu cups step showing a hand briefly dipping a sugar-coated ladyfinger cookie into a shallow bowl of dark espresso on a wooden table.
  6. Layer the cups. Add a small spoonful of mascarpone cream to the bottom of each cup as an anchor. Lay a single layer of dipped ladyfingers on top. Add a generous layer of mascarpone cream. Repeat with another layer of ladyfingers, then finish with a final layer of cream on top.
    No bake tiramisu cups assembly showing a hand using a piping bag to swirl thick mascarpone cream over coffee-soaked ladyfingers inside clear glass dessert cups.
  7. Chill. Cover each cup tightly with plastic wrap. Refrigerate for a minimum of 2 hours — overnight is best for flavor and texture.
    No bake tiramisu cups tightly covered with plastic wrap sitting on a wooden kitchen counter ready to be refrigerated.
  8. Dust and serve. Just before serving, use a fine mesh sieve to dust a generous layer of unsweetened cocoa powder over each cup. Serve cold.
    No bake tiramisu cups final step showing a hand using a fine mesh sieve to dust a generous layer of dark cocoa powder over a layered dessert in a glass cup.

Notes

  • Don't rush the chill time. The minimum is 2 hours, but overnight makes this dessert dramatically better. Plan ahead!
  • Mascarpone must be at room temperature. Cold mascarpone causes a grainy, curdled cream. Take it out 30–45 minutes before starting.
  • The 1–2 second dip rule is non-negotiable. Ladyfingers absorb liquid very fast. Over-soaking = soggy cups.
  • Add cocoa powder only before serving. If added earlier, it absorbs moisture in the fridge and looks dull.
  • Freeze your bowl and beaters for 10 minutes before whipping cream for faster, more stable results.
  • No-alcohol version: Skip the liqueur and add an extra splash of espresso or ½ tsp vanilla to the coffee soak.
  • No mascarpone? Blend 8 oz cream cheese + 3 tbsp heavy cream + 2 tbsp sour cream as a substitute.
  • No ladyfingers? Substitute with cubed pound cake, vanilla sponge cake, or angel food cake.
  • Kid-friendly version: Use decaf espresso and leave out the alcohol entirely.
  • Storage: Cover and refrigerate up to 3–4 days. Re-dust with cocoa powder before serving if needed.
  • Freezer: Freeze (without cocoa dusting) up to 2–3 months. Thaw overnight in the fridge. Note: Nutrition values are estimates. Use a nutrition calculator with your exact brands for precise figures. Values will vary based on cup size and exact ingredient amounts used.