Easy Vegan Oreo Tiramisu

Name: Easy Vegan Oreo Tiramisu
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 24 Oreo cookies (vegan); 1 cup strong coffee, cooled; 1 cup coconut cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; 1 tbsp cocoa powder (for dusting)

Author: Tessa

Published: September 29, 2025

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You know those moments when you crave something indulgent but don’t want to spend hours in the kitchen? That’s how this Easy Vegan Oreo Tiramisu was born—pure desperation meets pantry staples. I stumbled on the idea one lazy Sunday when my sweet tooth demanded attention, and my vegan friends were coming over. The result? A no-bake miracle that’s now my go-to for potlucks. Rich, creamy, and just a little messy (like all the best desserts), it proves plant-based treats can be downright decadent. The best part? You’ll fool everyone into thinking you slaved over it.

Why You’ll Love This Easy Vegan Oreo Tiramisu

Trust me, this dessert checks all the boxes:

No oven required – Just layer, chill, and devour (perfect for hot days or lazy bakers like me)
That Oreo magic – Crunchy coffee-dipped cookies meet dreamy coconut cream for serious wow factor
Secretly vegan – Even dairy lovers won’t guess it’s plant-based (shh!)
Impressively easy – Takes 15 minutes active time, then the fridge does the rest
Crowd-pleaser – My picky nephew licked the bowl clean last Thanksgiving

Easy Vegan Oreo Tiramisu - detail 1

Ingredients for Easy Vegan Oreo Tiramisu

Gather these simple ingredients – most might already be in your pantry! The magic happens with just:

24 Oreo cookies (vegan) – separated into cream and cookie parts (don’t skip this step!)
1 cup strong coffee – cooled to room temp (hot coffee makes soggy cookies)
1 cup coconut cream – use the thick part from a chilled can of full-fat coconut milk
2 tbsp powdered sugar – or maple syrup if you prefer
1 tsp vanilla extract – the good stuff makes a difference
1 tbsp cocoa powder – for that classic tiramisu dusting

Pro tip: Set everything out beforehand – cold coconut cream whips better when it’s not straight from the fridge.

How to Make Easy Vegan Oreo Tiramisu

This recipe is so simple, you’ll be making it on repeat. Here’s how to nail it every time:

Prep your cookies – Twist apart 24 Oreos (save the cream centers – they’ll melt into the layers!). Dip each cookie in cooled coffee for 2 seconds max – any longer and they’ll turn to mush.
Whip the magic cream – Beat chilled coconut cream, powdered sugar, and vanilla until fluffy (2-3 minutes with a hand mixer). Taste as you go – I always add an extra splash of vanilla!
Layer like a pro – Arrange half the coffee-dipped cookies in your dish (see my layering tips below).
Spread half the cream – Use a spatula to cover the cookies evenly. Repeat with remaining cookies and cream.
Patience is key – Pop it in the fridge for at least 4 hours (but overnight is dreamier). The wait kills me every time!

Assembling the Layers

Here’s my secret for picture-perfect layers: arrange cookies snugly like puzzle pieces (no gaps!) and press gently after each layer – not too hard or the cream squeezes out. Alternate the direction of your cookie layers for better stability. Those saved cream centers? Toss them between layers for extra pockets of Oreo goodness.

Chilling and Serving

Resist the urge to peek! That full 4-hour chill transforms this from sloppy to sliceable. Right before serving, dust with cocoa powder through a fine sieve – it’s like edible fairy dust. For drama, top with a whole Oreo and watch everyone’s eyes light up.

Easy Vegan Oreo Tiramisu - detail 2

Tips for Perfect Easy Vegan Oreo Tiramisu

After making this dozens of times (okay, maybe hundreds), here are my can’t-live-without tricks:

Freeze your bowl – 10 minutes before whipping the coconut cream makes it fluff up like a dream
Espresso = flavor bomb – Swap the coffee for cooled espresso if you want an extra kick (I always do!)
Cookie insurance – Keep extra Oreos handy for the impatient souls who “just want a taste” before serving time
Slice cleanly – Run your knife under hot water between cuts for those Instagram-worthy slices
Vanilla hack – Add the scraped seeds from a vanilla bean to the cream for next-level aroma

Ingredient Substitutions

Ran out of coconut cream? No problem! You can swap ingredients, but here’s what changes: Almond or cashew cream works (though it’ll be thinner—add 1 tsp cornstarch while whipping). Gluten-free Oreos? Absolutely—just check they’re vegan too. For coffee haters, try chai tea (the spiced version is divine). And if you’re sugar-conscious, maple syrup replaces powdered sugar beautifully—just reduce other liquids slightly. Pro tip: Any swaps will tweak the texture, so embrace the delicious experiments!

Storing and Reheating Easy Vegan Oreo Tiramisu

This beauty keeps like a dream in the fridge—just cover it tightly with plastic wrap (press it right onto the cream to prevent drying). It’s happiest eaten within 3 days, though let’s be real—it never lasts that long at my house! Freezing? Skip it—the texture turns grainy when thawed. Pro tip: If you must prep ahead, assemble without the cocoa dusting, then add that fresh when serving.

Nutritional Information for Easy Vegan Oreo Tiramisu

Okay, let’s be real—this is dessert, not a salad! But for those who like to know, here’s the scoop per serving (estimates, of course): 280 calories, 18g sugar, and 12g fat (8g saturated). The fiber and protein (2g and 3g) almost make it health food…almost. Wink.

FAQs About Easy Vegan Oreo Tiramisu

Got questions? I’ve got answers from all my trial-and-error sessions with this recipe:

Can I use regular Oreos? Nope—they contain dairy. Look for the “accidentally vegan” original ones (check labels as ingredients vary by country).

How long does it keep in the fridge? Up to 3 days, though the cookies soften more each day. Day two is actually my favorite—the flavors melt together perfectly.

Can I make it alcohol-free? Absolutely! The coffee alone gives great flavor. For adults, I sometimes spike the coffee with 1 tbsp Kahlúa (vegan-friendly).

Why is my coconut cream runny? Either your can wasn’t chilled enough (12+ hours is key) or your kitchen’s too warm. Pop it back in the fridge for 30 minutes and re-whip.

Can I double the recipe? Yes! Use a 9×13 dish instead of 8×8. Just keep the same layer thickness—too deep and it won’t set properly.

Share Your Easy Vegan Oreo Tiramisu

Made this? I’d love to see! Tag me @[YourHandle] or leave a rating—nothing makes me happier than your messy, chocolate-dusted creations. For more dessert ideas, check out BBC Good Food.