Name: Easy Tiramisu
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 450 grams cream cheese (equivalent to 2 cups or 2 bars, room temperature); 95 grams powdered sugar (equivalent to 3/4 cup, adjust to taste); 1 teaspoon vanilla extract or paste; 480 ml all-purpose cream (chilled, equivalent to 2 cups); 240 ml coffee (strong brewed, can be substituted with decaf or tea); 25 grams white sugar; 2 tablespoons rum or other liquors (optional); 200 grams broas (ladyfingers, soaked in coffee mixture); cocoa powder (for dusting); strawberries and strawberry jam (optional for decoration)

Easy tiramisu works well when you want the flavor of a classic layered dessert without a long baking project. The coffee softens the biscuits, the cream layer adds structure, and a good chill gives the whole dish enough time to settle before slicing or spooning.

This version uses cream cheese instead of mascarpone, which changes the flavor slightly but keeps the filling accessible and stable. It still gives you the coffee, cocoa, and creamy contrast most people want from tiramisu.

Because it is a no-bake dessert, it is especially useful for make-ahead meals, potlucks, and holiday spreads where fridge space matters more than oven time.

What Helps Tiramisu Set Cleanly

The biscuits should be dipped briefly, not soaked until fully saturated. Too much liquid makes the layers slump and can water down the cream.

Cold cream also makes a difference. Starting with chilled cream helps the filling hold its body once it is beaten with the softened cream cheese.

Serving And Storage Notes

Tiramisu tastes better after a rest, so give it at least a couple of hours in the refrigerator before serving. Overnight is even better if you want cleaner layers and a stronger coffee note.

Keep it covered in the refrigerator for up to 3 days. Dust the cocoa right before serving if you want the top to stay dry and dark.

Because the filling is softer than a baked custard dessert, portioning is easier with a spoon or a very sharp knife if it has rested overnight. That longer chill also gives the coffee more time to move through the layers without making the biscuits collapse.