Okay, let’s be honest from the start, this is not traditional tiramisu, and it’s not trying to be. But what it is is a really fun, creative way to enjoy something that feels indulgent while still supporting your goals if you are trying to reduce calorie intake.
This Matcha Latte Rice Cake Tiramisu is one of those recipes I make when I want dessert but also want to hit my protein target for the day. It sits perfectly in that middle ground between “healthy snack” and “proper dessert”. From a coaching perspective, this is exactly the kind of recipe I love: simple ingredients, portion-controlled, high in protein, and mentally satisfying.
If you’re bored of plain rice cakes, this is a great example of how rice cake dessert ideas can go way beyond just peanut butter on top.
Ingredients
- 3 rice cakes (use plain or vanilla; corn cakes also work)
- 1 scoop Iced Protein Matcha Latte (swap for any vanilla or matcha protein powder) You can shop the one I used here.
- 50g light cream cheese (use full-fat for richer taste or low-fat soft cheese for fewer calories)
- 50g Skyr or fat-free Greek style yoghurt (any high-protein yoghurt works)
- 5g powdered erythritol (swap for honey, maple syrup or any sweetener of choice)
- 1 tsp vanilla essence (optional but adds dessert flavour)
- Cocoa powder to top (or matcha powder for extra matcha flavour)
Method
- Make the creamy layer
Mix the yoghurt, cream cheese, vanilla and erythritol until smooth.
Coach tip: This combo gives you the texture of mascarpone for a fraction of the calories and way more protein. - Prepare the matcha soak
Mix the protein matcha latte powder with water until you get a coffee-like consistency. Pour into a shallow bowl.
Coach tip: Don’t make it too watery or the rice cakes will fall apart. - Soak the rice cakes
Quickly dip each rice cake into the matcha mixture so they soften but don’t disintegrate.
Coach tip: Think “sponge fingers” but faster – 2–3 seconds per side is enough. - Layer like tiramisu
Place one soaked rice cake down, spread some creamy mixture, repeat until you’ve used all three. - Finish with cocoa
Dust generously with cocoa powder and enjoy straight away or chill for 20–30 minutes.
Tips & variations
- Turn this into protein tiramisu jars by breaking the rice cakes and layering in a glass.
- Add a layer of melted dark chocolate for a richer dessert.
- Use chocolate or vanilla protein for different flavour profiles.
- Make it dairy-free using vegan cream cheese and soy yoghurt.
- Add strawberries or raspberries between layers.
- For meal prep, make two portions and keep one in the fridge.
- Great base recipe for experimenting with matcha dessert recipes.
FAQs
How much protein in rice cakes?
Rice cakes themselves are low in protein (about 1–2g each), but this recipe becomes high-protein thanks to the yoghurt, cream cheese and protein powder.
How many calories in a rice cracker?
Most rice cakes contain around 30–40 calories each, depending on brand and flavour.
Is this good for weight loss?
Yes, it works well as part of rice cake ideas for weight loss because it’s filling, portion-controlled and high in protein.
Can this really replace tiramisu?
It doesn’t taste the same, but it gives you the experience of tiramisu in a lighter, goal-friendly way.
Can I make this without protein powder?
Yes, just use strong matcha tea or coffee and keep the rest the same.
Is this a good post-workout dessert?
Absolutely. It fits perfectly into protein based desserts for recovery.
Storage, serving and reheating
- Storage: Keep covered in the fridge for up to 24 hours.
- Serving: Best served chilled or at room temperature.
- Reheating: Not recommended, this is a no-bake, cold dessert.
Final Note
If you try this rice cake tiramisu, let me know what flavour combo you go for; matcha, chocolate, coffee or vanilla? I love seeing how you adapt these recipes to fit your lifestyle.
This recipe is proof that you don’t need “perfect” food to make progress. You just need smart swaps, good portions, and desserts that support your goals instead of working against them. This one ticks all the boxes for taste, simplicity and satisfaction.
Matcha Latte Rice Cake Tiramisu
Okay, let’s be honest from the start, this is not traditional tiramisu, and it’s not trying to be. But what it is is a really fun, creative way to enjoy something that feels indulgent while still supporting your goals if you’re in a calorie control phase.
This Matcha Latte Rice Cake Tiramisu is one of those recipes I make when I want dessert but also want to hit my protein target for the day. It sits perfectly in that middle ground between “healthy snack” and “proper dessert”. From a coaching perspective, this is exactly the kind of recipe I love: simple ingredients, portion-controlled, high in protein, and mentally satisfying.
If you’re bored of plain rice cakes, this is a great example of how rice cake dessert ideas can go way beyond just peanut butter on top.
Ingredients
Instructions
Make the creamy layer
-
Mix the yoghurt, cream cheese, vanilla and erythritol until smooth. Coach tip: This combo gives you the texture of mascarpone for a fraction of the calories and way more protein.
Prepare the matcha soak
-
Mix the protein matcha latte powder with water until you get a coffee-like consistency. Pour into a shallow bowl. Coach tip: Don’t make it too watery or the rice cakes will fall apart.
Soak the rice cakes
-
Quickly dip each rice cake into the matcha mixture so they soften but don’t disintegrate. Coach tip: Think “sponge fingers” but faster – 2–3 seconds per side is enough.
Layer like tiramisu
-
Place one soaked rice cake down, spread some creamy mixture, repeat until you’ve used all three.
Finish with cocoa
-
Dust generously with cocoa powder and enjoy straight away or chill for 20–30 minutes.
Nutrition Facts
Nutrition Facts
Calories:210kcalTotal Fat:5gTotal Carbohydrate:20gDietary Fiber: 1gSugars: 4gProtein:22g
Note
- Turn this into protein tiramisu jars by breaking the rice cakes and layering in a glass.
- Add a layer of melted dark chocolate for a richer dessert.
- Use chocolate or vanilla protein for different flavour profiles.
- Make it dairy-free using vegan cream cheese and soy yoghurt.
- Add strawberries or raspberries between layers.
- For meal prep, make two portions and keep one in the fridge.
- Great base recipe for experimenting with matcha dessert recipes.
- Storage: Keep covered in the fridge for up to 24 hours.
- Serving: Best served chilled or at room temperature.
- Reheating: Not recommended – this is a no-bake, cold dessert.
