This yogurt tiramisu layers thick, lightly sweetened Greek yogurt with coffee-dipped spiced cookies and a dusting of cocoa, then rests in the fridge until the cookies turn soft and cake-like. It makes exactly two glasses, so there is no big dish sitting in the fridge for days, and it needs no oven and no stove. The whole idea rests on one swap: thick yogurt stands in for the mascarpone, cream and eggs of a classic tiramisu, so the cream takes one bowl and a whisk. I kept it to a handful of pantry-friendly ingredients so it can be a small, easy treat for the two of you.
Why you’ll like it
- Two glasses, no leftovers to manage: 1 cup of Greek yogurt and 8 cookies make one generous glass each.
- No baking and no raw eggs: the cream is simply yogurt whisked with maple syrup, vanilla and a spoonful of coffee.
- About 15 minutes of hands-on time: the fridge does the rest while the layers set.
- Made ahead on purpose: it needs at least 4 hours to set, so it is ready when dinner is over.
- Lighter and tangier than the classic: the yogurt keeps the flavor fresh while the coffee and cocoa keep it unmistakably tiramisu.
What is yogurt tiramisu?
Yogurt tiramisu is a no-bake take on the Italian dessert. A traditional tiramisu layers coffee-soaked ladyfingers with a rich cream of mascarpone, egg yolks and sugar, often with whipped cream or egg whites folded in. The yogurt version keeps the structure and the flavors, coffee, a creamy layer and cocoa on top, but builds the creamy layer from thick yogurt instead.
The version that took off on social media this year is especially simple: sweetened yogurt, spiced cookie-butter style cookies dipped in coffee, and cocoa. As the glasses chill, the cookies soak up moisture from the yogurt and coffee and turn soft enough to cut with a spoon, which is what gives it that layered, cake-like tiramisu texture without any baking.
What makes it work
Full-fat Greek yogurt. Strained Greek yogurt is thick enough to hold clean layers on its own, so there is no need to whip cream or buy mascarpone. Full-fat yogurt is the creamiest and the least watery, which matters in a small glass where every layer shows.
A quick dip, not a soak. Each cookie goes into the coffee for about a second per side. That is enough to flavor it; the rest of the softening happens slowly in the fridge as the cookies draw moisture from the yogurt. A short dip keeps the bottom of the glass from turning soupy.
Coffee in the cream, too. A tablespoon of the cooled coffee whisked into the yogurt carries the coffee flavor through every bite, not just the cookie layers.
Time in the fridge. At least 4 hours lets the cookies soften all the way through and the flavors settle together. Overnight is even easier, and the texture only gets more tiramisu-like.
How it’s sized for two
Most yogurt tiramisu recipes fill a baking dish meant for four to nine people. For two, individual glasses make more sense: each one gets its own two layers of cookies and two layers of cream, and you never have to cut a neat square out of a big pan. Two glasses or jars that hold about a cup each are the right size. Narrow glasses need only two cookies per layer, broken to fit, so 8 cookies cover both glasses with two layers each.
Because the recipe is small, the coffee is small too: 1/2 cup is plenty for dipping 8 cookies with a little left for the cream. There is nothing to measure out of a large batch and nothing to store afterwards except the finished glasses.
Ingredients for yogurt tiramisu
Exact amounts are in the recipe card below. A few notes help with shopping and swaps.
- Greek yogurt: choose plain, full-fat Greek yogurt. Flavored yogurt adds its own sweetness, and low-fat yogurt makes a looser cream that does not hold layers as well.
- Maple syrup or honey: either sweetens the tart yogurt and dissolves right in, with no grainy texture. Start with 2 tablespoons and taste the cream before layering.
- Vanilla extract: 1/2 teaspoon rounds out the yogurt and makes it taste more like a dessert cream.
- Coffee or espresso: brew it strong so the flavor comes through the yogurt. It must be cooled before dipping; warm coffee turns the cookies soft too quickly and thins the cream.
- Speculoos cookies: these crisp, spiced cookies (the kind used for cookie butter) are the ones the trend made famous. Their cinnamon and brown sugar flavor goes beautifully with coffee. Ladyfingers work too and give a more classic tiramisu flavor.
- Cocoa powder: use unsweetened cocoa for the bittersweet finish; 2 teaspoons is enough to dust both glasses.
- Dark chocolate (optional): 1/2 ounce, finely grated, adds a little extra richness on top.
How to make yogurt tiramisu
- Brew the coffee and let it cool.
- Whisk the yogurt, maple syrup, vanilla and a tablespoon of coffee.
- Dip 2 cookies per glass and press them into the bottom.
- Spoon a quarter of the cream into each glass.
- Add a second layer of dipped cookies and the rest of the cream.
- Cover and chill at least 4 hours.
- Dust with cocoa and grated chocolate just before serving.
Step-by-step notes
Cooling the coffee. About 10 minutes is enough for freshly brewed coffee to stop being hot. It only needs to be warm or cool to the touch, not cold from the fridge. Pour it into a shallow bowl so the cookies lie flat for dipping.
Dipping. Lay a cookie in the coffee, count to one, flip it, count to one again and lift it out. It should look darker and feel damp but still hold its shape. Break it in half if needed and press the pieces into the glass so they cover the bottom in a single layer.
Layering. Spoon a quarter of the yogurt cream into each glass and nudge it to the edges with the back of the spoon. Add the second cookie layer, then divide the rest of the cream between the glasses and smooth the tops.
Knowing it is ready. After at least 4 hours, a spoon should slide through the cookie layers without resistance, and the cream should still hold its shape. Add the cocoa at the last minute so it stays dry and dark on top.
Tips for the best results
- Taste the yogurt cream before layering and add a little more maple syrup if your yogurt is especially tart.
- Keep the dips short; the cookies keep softening in the fridge, and a quick dip gives the best texture after chilling.
- Use clear glasses or jars if you have them, so the layers show when you bring them to the table.
- Cover the glasses while they chill so the yogurt does not pick up fridge flavors.
- Dust the cocoa through a small sieve for an even, fine layer, and do it right before serving.
Variations
- With ladyfingers: use 6 ladyfingers instead of the speculoos cookies, 3 per glass, broken to fit. The flavor is closer to a classic tiramisu and a little less spiced.
- Decaf: brew decaf coffee or espresso for an evening dessert; nothing else changes.
- Coffee-free: dip the cookies in cooled cocoa made with water instead of coffee, and use a tablespoon of it in the cream. It becomes a chocolate yogurt dessert rather than a true tiramisu, but the method is the same.
- Honey instead of maple: honey works the same way and gives a slightly floral sweetness.
Serving ideas
Yogurt tiramisu is a make-ahead dessert that fits a quiet night in: assemble the glasses in the afternoon and they are ready when dinner is done. It is the kind of small dessert that makes an ordinary weeknight feel a little special.
- Serve it straight from the fridge, with long spoons so you can reach the bottom layer.
- Add a few fresh berries on the side for color and a little tartness.
- Pour a small cup of coffee or tea alongside; the flavors match.
- If you like no-bake desserts in jars, the Greek yogurt cheesecake for two works the same way.
Storage
Cover the glasses and keep them in the fridge, and enjoy them within 2 days. The cookies keep softening, so the texture is best on the first day and softer on the second. Freezing is not recommended, because yogurt turns watery as it thaws. Keep the tiramisu refrigerated and do not leave it at room temperature for more than 2 hours.
Two glasses, one bowl and a little patience while the fridge does its work. Dust on the cocoa, grab two spoons and share it.
Frequently asked questions
How long does yogurt tiramisu take to set?
Give it at least 4 hours in the fridge. That is enough time for the cookies to soften all the way through; overnight works too.
Can you make tiramisu without mascarpone?
Yes. This version uses only thick, full-fat Greek yogurt for the creamy layer, sweetened with maple syrup or honey and vanilla. It is tangier and lighter than a mascarpone cream.
Can you freeze tiramisu made with yogurt?
Freezing is not recommended. Yogurt separates and turns watery when it thaws, so this dessert is best made fresh and eaten within 2 days.
Does tiramisu need to be refrigerated?
Yes. It is made with yogurt, so keep it in the fridge and do not leave it at room temperature for more than 2 hours.
Can I make yogurt tiramisu without coffee?
You can dip the cookies in cooled cocoa made with water instead. It makes a chocolate yogurt dessert rather than a true tiramisu, but the layers set the same way.
Print
Yogurt Tiramisu for Two
- Total Time: 4 hours 15 minutes
- Yield: 2 glasses
Description
The viral yogurt tiramisu made for two: thick Greek yogurt sweetened with maple syrup, coffee-dipped speculoos cookies and cocoa, layered in two glasses and chilled until set.
Ingredients
- 1/2 cup strong brewed coffee or espresso, cooled (1 tablespoon goes into the yogurt cream)
- 1 cup plain full-fat Greek yogurt
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 8 crisp speculoos (spiced cookie butter) cookies, or 6 ladyfingers
- 2 teaspoons unsweetened cocoa powder
- 1/2 ounce dark chocolate, finely grated (optional)
Instructions
- Brew the coffee or espresso and let it cool for about 10 minutes, until it is no longer hot. Pour it into a shallow bowl.
- In a small bowl, whisk the Greek yogurt, maple syrup, vanilla and 1 tablespoon of the cooled coffee until smooth.
- Dip 2 cookies into the coffee for about 1 second per side, break them to fit, and press them into the bottom of one glass. Repeat for the second glass.
- Spoon a quarter of the yogurt cream into each glass and smooth it over the cookies.
- Dip the remaining 4 cookies the same way and add 2 to each glass, then top each with the rest of the yogurt cream.
- Cover and refrigerate for at least 4 hours, or overnight, until the cookies are soft and the layers have set.
- Just before serving, dust the tops with cocoa powder through a small sieve and add the grated chocolate, if using.
Notes
Equipment: two 8- to 10-ounce glasses or jars, small bowl, whisk, shallow bowl for dipping, small fine-mesh sieve
- Keep each dip short; the cookies soften further as the tiramisu chills.
- Ladyfingers work in place of speculoos cookies; use 3 per glass, broken to fit.
- Use decaf coffee for an evening dessert, or cooled cocoa made with water in place of coffee for a coffee-free version.
- Low-fat yogurt makes a looser cream; full-fat Greek yogurt holds the layers best.
- Doneness: It is ready when a spoon slides through the cookie layers without resistance and the cream holds its shape.
- Cover and refrigerate; eat within 2 days. Freezing is not recommended because the yogurt turns watery when it thaws.
- Keep refrigerated and do not leave the tiramisu at room temperature for more than 2 hours.
- Prep Time: 15 minutes
- Rest Time: 4 hours
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: Italian
