Delicious tiramisu cups without mascarpone! These creamy, no-bake tiramisu cups are made with cream cheese, espresso, and bananas. An easy and satisfying dessert.
Got a sweet tooth? Don't miss my Banana Almond Flour Brownies without Butter, Chocolate-Covered Banana Pops with Nuts, and Creamy Raspberry Dessert with Dark Chocolate.
Recipe Summary
- ✅ Recipe Name: Tiramisu Cups without Mascarpone (No Egg Recipe)
- 🕒 Prep Time: 30 minutes
- 🧑🧒🧒 Serves: 6 cups
- 🍽️ Calories: 477 kcal per cup
- 🥣 Ingredients: Heavy whipping cream, cream cheese, sour cream, powdered sugar, espresso shots (or instant coffee), bananas, ladyfingers, unsweetened cocoa powder
- 👏 Why You'll Love It: It's easy to make, lighter than classic tiramisu, and still just as creamy and delicious!
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Who doesn't love tiramisu? I mean, come on! That creamy, silky goodness! 😍 Did you know you can even turn it into a yummy breakfast? Check out my Easy Tiramisu Overnight Oats!
I was curious to learn the origin of this classic Italian dessert (of course, I knew it came from Italy). But I wanted to know when and where it came from in Italy. So, I did a quick research and found several interesting stories.
But the most accredited one says that Tiramisu originated in Treviso in the Veneto region, most likely in the 1950s. Another interesting story I didn't know is that Italians celebrate Tiramisu Day on March 21st of every year in honor of this creamy delight. After learning all this, I've decided to join the fun. From now on, March 21st will be my official tiramisu-making day! If you're a coffee lover, this recipe goes perfectly with my Greek Frappe Coffee!
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Mascarpone vs Cream Cheese
- Classic tiramisu usually has espresso, mascarpone, ladyfingers, and a sprinkle of cocoa, and it's a dessert I always love. But there are so many fun ways to switch it up. In my version, I swap cream cheese for mascarpone and add banana slices for extra flavor and texture.
- Why cream cheese? If you've ever tried cutting out sweets while losing weight, you know it's tough. I've found it's smarter to enjoy treats in moderation and make lighter swaps when you can. Just like in this no mascarpone tiramisu version.
- Mascarpone and cream cheese are basically cousins - mascarpone comes from heavy cream, while cream cheese is made from whole milk. Mascarpone is richer and buttery with 60-75% fat, and cream cheese is milder at around 33% fat. That's why swapping mascarpone for cream cheese works perfectly in tiramisu, especially since the espresso really steals the show (Mascarpone vs. Cream Cheese).
Ingredients
- Heavy whipping cream: adds rich, airy creaminess to the tiramisu.
- Cream cheese: smooth base that's lighter than mascarpone.
- Sour cream: gives extra creaminess.
- Vanilla extract: enhances flavor with sweet, warm notes.
- Powdered sugar: sweetens smoothly without graininess.
- Espresso coffee: strong, bold flavor that wakes up the tiramisu (and you, too!). If you're a coffee lover like me, you've got to try my Starbucks Iced White Chocolate Mocha copycat recipe!
- Bananas: natural sweetness and soft texture.
- Ladyfinger biscuits: soaks up coffee beautifully.
- Unsweetened cocoa powder
See recipe card for quantities.
Instructions
- First, remove the cream cheese from the refrigerator and allow it to reach room temperature for about an hour. Meanwhile, in a separate large bowl, whip the cream until it achieves a creamy and smooth texture. Set it aside.
- Combine the softened cream cheese, sour cream, vanilla extract, and powdered sugar in another bowl. You can use a KitchenAid mixer or any high speed electric mixer available to blend the ingredients until they reach a smooth consistency.
- Incorporate the whipped cream gently into the mixture until it forms a smooth, soft cream. I prefer desserts with less sugar, so I recommend tasting the cream at this stage. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- You can make the coffee mixture with either espresso or instant coffee. For espresso, brew two shots and dilute with 1 cup warm water. For instant coffee, dissolve 1-2 tablespoons in 1 cup warm water. Use warm, not hot, coffee to keep the ladyfingers from getting too soggy. Adjust the strength to taste.
- Quickly dip ladyfingers in the coffee for 1-2 seconds; don't soak them. Break each into three pieces and place at the bottom of the cup. Add 2-4 tablespoons of cream and banana slices. Repeat the layers, finishing with a layer of cream on top.
- Dust the tops with cocoa powder. Chill the tiramisu cups for at least 2 hours, or overnight, so the cream sets and the ladyfingers soak up the coffee and cream for the best flavor and texture.
Hint
For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
Storage
- Store leftover tiramisu cups in the refrigerator, covered tightly with plastic wrap or in an airtight container.
- Best enjoyed within 1-2 days for optimal freshness and texture.
- Do not freeze, as the texture of the cream and soaked ladyfingers may change.
- If storing cream separately, keep it in a sealed container and use within 2 days.
- Add cocoa powder and any toppings just before serving to maintain their appearance and flavor.
FAQ
Is mascarpone cheese necessary for tiramisu?
Absolutely not! You can get just as delicious results using a lighter mix of cream cheese and sour cream.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite drinks to serve with the tiramisu dessert:
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📖 Recipe
Tiramisu Cups without Mascarpone Cheese (No Egg Recipe)
These easy ladyfingers tiramisu cups are made without eggs and are so light and delicious. They are made with cream cheese instead of mascarpone, with added banana for a rich and silky taste. It is an excellent option to treat yourself or your family to an easy-to-make, no-bake yummy dessert.
Servings: 6 cups
Calories: 477kcal
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Ingredients
- 1 cup heavy whipping cream
- 8 oz cream cheese
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 6 tablespoon powdered sugar
- 2 - 4 shots espresso or instant coffee (see notes)
- 1 - 2 bananas
- 1 package ladyfingers 7 oz or 200 gr
- cocoa powder unsweetened, for decoration
Instructions
- First, remove the cream cheese from the refrigerator and allow it to reach room temperature for about an hour.
- In a separate large bowl, whip the cream until it achieves a creamy and smooth texture. Set it aside.
- Combine the softened cream cheese, sour cream, vanilla extract, and powdered sugar in another bowl. You can use a KitchenAid mixer or any high speed electric mixer available to blend the ingredients until they reach a smooth consistency.
- Incorporate the whipped cream gently into the mixture until it forms a smooth, soft cream. I prefer desserts with less sugar, so I recommend tasting the cream at this stage. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- There are a few options for preparing the coffee mixture. A classic tiramisu is made with espresso coffee, which yields the best flavor. However, instant coffee such as Nescafe Clasico is an excellent alternative if you don't have an espresso machine. In both cases, it's best to use warm coffee, not hot, to prevent the ladyfingers from becoming too soggy.Option 1 - Espresso: Prepare two shots of espresso and dilute with about a cup of warm water. You can adjust the strength of the coffee to your preference.Option 2 - Instant Coffee: Dissolve 1-2 tablespoons of Nescafe Clasico in 1 cup of warm water. Mix well and set aside. You may need to adjust the amount of coffee depending on the number of Tiramisu cups you're making.
- Quickly dip lady fingers in the coffee for about 1-2 seconds, then remove them. Do not leave it in the coffee for too long, as it will become too soggy. Break the coffee-soaked ladyfingers into three pieces and place them at the bottom of the cup. Add 2-4 tablespoons of the cream mixture and banana rounds. Repeat these layers until the cup is filled, ending with a layer of cream. Sprinkle cocoa powder on top for a finishing touch.
- Refrigerate the Tiramisu cups for at least two hours, preferably overnight, to allow the cream to set and the ladyfingers to absorb moisture from the cream and coffee. This enhances the flavor and texture of the dessert.
- Quick Tip: For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
Notes
- This recipe yields approximately 4-6 individual tiramisu cups, varying in cup size. Any excess cream can be stored in a tightly sealed container and enjoyed within 1-2 days.
- I prefer desserts with less sugar, so I recommend tasting the cream. If you find it not sweet enough, add more powdered sugar and remix until the desired sweetness is achieved.
- You may need to adjust the amount of coffee depending on the number of Tiramisu cups you're making.
- For a flawless cocoa powder layer, place a small amount of cocoa powder into a tea strainer and gently sift it over the cup, shaking it back and forth.
Nutrition
Serving: 1cup | Calories: 477kcal | Carbohydrates: 37g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 167mg | Sodium: 186mg | Potassium: 232mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1406IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg
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Dr. Nena Stefanovic says
This tiramisu is so good! It's great for parties as you can make it in the small cups and serve it to guests. I don't really miss the mascarpone taste at all!