After my Biscoff tiramisu went viral, I knew I had to reshare one of my older favourites, this Oreo tiramisu. It’s simple, nostalgic, and still very much aligned with how I approach food as a nutrition coach. This recipe takes everything people love about cookies and cream desserts and turns it into a lighter, higher protein option that’s quick to make and easy to portion.
Think of this as a hybrid between tiramisu and a cookies and cream cheesecake. It has the layered texture of tiramisu, the creamy richness of a cheesecake recipe, and the convenience of an easy no bake cheesecake. Compared to something like Japanese cheesecake, this version is faster, more flexible, and designed for real life—no baking, no water baths, no stress. And yes, it still qualifies as a high protein dessert.
Ingredients
- 3 Oreo cookies, cream separated
Substitution:Â Chocolate sandwich biscuits or gluten-free alternatives. - Milk, for soaking the biscuits
Substitution:Â Any dairy-free milk. - 3 tablespoons 0% Skyr yogurt
Substitution:Â Greek yogurt or dairy-free high-protein yogurt. - 3 tablespoons low-fat cream cheese
Substitution:Â Full-fat cream cheese for a richer texture. - 2 tablespoons melted chocolate spread
Substitution:Â Chocolate hazelnut spread or melted dark chocolate.
Step-by-Step Method
1. Separate the cookies
Carefully twist the Oreo cookies and remove the cream filling. Set the cream aside and keep the biscuits separate.
Coach tip: The Oreo cream adds sweetness and structure to the protein layer—no need for extra sugar.
2. Build the base
Briefly dip the Oreo biscuits into milk and place them in the bottom of a ramekin.
Coach tip: A quick dip is enough to soften them while maintaining texture.
3. Make the creamy layer
In a bowl, mix the Skyr yogurt, cream cheese, and reserved Oreo cream until smooth and well combined.
Coach tip: This combination gives a cheesecake-like texture with added protein.
4. Layer
Spoon the creamy mixture over the biscuit base.
Repeat biscuit and cream layers until all the mixture is used.
Coach tip: Thin, even layers help balance sweetness and creaminess.
5. Finish
Top with melted chocolate spread and crushed Oreo biscuits.
Chill for at least 30 minutes before serving for best texture.
Tips and Variations
- Add crushed cookies into the cream layer for a true cookies and cream cheesecake feel.
- Use chocolate protein yogurt to boost protein further.
- Assemble in small jars for portion-controlled desserts.
- Turn this into a larger sharing dessert by layering in a dish like a no bake cheesecake.
- Chill overnight for a firmer, more cheesecake-style texture.
Storage, Serving and Reheating
- Storage:Â Keep covered in the fridge for up to 2 days.
- Serving:Â Serve chilled straight from the fridge.
- Reheating:Â Not recommended.
Final Note
If you try this Oreo tiramisu, let me know how it turned out. Leave a comment, share it with a cookies and cream lover, or tag me so I can see your version.
Dessert doesn’t need to be complicated or all-or-nothing. Recipes like this show how small ingredient swaps can keep your favourites enjoyable, balanced, and realistic.
Alex 🙂
Oreo Tiramisu
After my Biscoff tiramisu went viral, I knew I had to reshare one of my older favourites, this Oreo tiramisu. It’s simple, nostalgic, and still very much aligned with how I approach food as a nutrition coach. This recipe takes everything people love about cookies and cream desserts and turns it into a lighter, higher protein option that’s quick to make and easy to portion.
Think of this as a hybrid between tiramisu and a cookies and cream cheesecake. It has the layered texture of tiramisu, the creamy richness of a cheesecake recipe, and the convenience of an easy no bake cheesecake. Compared to something like Japanese cheesecake, this version is faster, more flexible, and designed for real life—no baking, no water baths, no stress. And yes, it still qualifies as a high protein dessert.
Ingredients
Instructions
Separate the cookies
-
Carefully twist the Oreo cookies and remove the cream filling. Set the cream aside and keep the biscuits separate. Coach tip: The Oreo cream adds sweetness and structure to the protein layer, no need for extra sugar.
Build the base
-
Briefly dip the Oreo biscuits into milk and place them in the bottom of a ramekin. Coach tip: A quick dip is enough to soften them while maintaining texture.
Make the creamy layer
-
In a bowl, mix the Skyr yogurt, cream cheese, and reserved Oreo cream until smooth and well combined. Coach tip: This combination gives a cheesecake-like texture with added protein.
Layer
-
Spoon the creamy mixture over the biscuit base.
-
Repeat biscuit and cream layers until all the mixture is used. Coach tip: Thin, even layers help balance sweetness and creaminess.
Finish
-
Top with melted chocolate spread and crushed Oreo biscuits.
-
Chill for at least 30 minutes before serving for best texture.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:220kcalTotal Fat:12.57gTotal Carbohydrate:24.43gDietary Fiber: 1.19gSugars: 17.23gProtein:5.16gVitamin C: 0.11mgCalcium: 110.88mgIron: 2.59mgVitamin B12: 0.46mcgMagnesium: 29.84mg
Note
- Add crushed cookies into the cream layer for a true cookies and cream cheesecake feel.
- Use chocolate protein yogurt to boost protein further.
- Assemble in small jars for portion-controlled desserts.
- Turn this into a larger sharing dessert by layering in a dish like a no bake cheesecake.
- Chill overnight for a firmer, more cheesecake-style texture.
- Storage: Keep covered in the fridge for up to 2 days.
- Serving: Serve chilled straight from the fridge.
- Reheating: Not recommended.
