Make this No-Bake Gingerbread Tiramisu this christmas. A quick and unique take on a classic Italian Tiramisu, using coffee soaked gingerbread cookies in replace of soaked ladyfingers, with a simple vegan mascarpone cream, topped with whipped cream, gingerbread cookies and a cocoa dusting! Vegan, No-Egg, No-Dairy and easy to make!
No-Bake Vegan Gingerbread Tiramisu
My no-bake vegan gingerbread tiramisu is a cozy holiday twist on the classic Italian dessert, swapping traditional ladyfingers for soft, spiced gingerbread cookies that soak up the espresso flavour perfectly. Layers of these gingerbread men cookies are dipped lightly in strong espresso / coffee, then nestled between clouds of dairy-free gingerbread mascarpone. A touch of molasses and warm spices – ginger, cinnamon, and nutmeg, infuse the filling with gingerbread richness, while a dusting of cocoa or ground ginger on top adds a classic tiramisu finish. The result is a festive, creamy, and indulgent treat that comes together without turning on the oven, perfect for both vegans and dessert lovers alike.
Looking for more gingerbread recipes? Check out my:
- No-Bake Mini Gingerbread Cheesecakes
- Vegan Gingerbread Sugar Cookies
- Viral Vegan Gingerbread Cake
- Easy Vegan Gingerbread Sticky Toffee Pudding
- The BEST Vegan Gingerbread Cinnamon Rolls
- Vegan Gingerbread Tiramisu Brownies
- No-Bake Gingerbread Oreo Pops
- Vegan Gingerbread Steamed Pudding
Why you’ll love my no-bake gingerbread tiramisu
- Completely no-bake, so it’s fast, easy, and oven-free, perfect for the Holidays!
- Rich, creamy dairy-free “mascarpone” that tastes just as indulgent as the classic, with a gingerbread twist!
- Gingerbread cookies add a cozy, festive twist in place of traditional ladyfingers.
- Perfect make-ahead dessert for holidays or entertaining!
- Tiramisu without the mess or complicated steps!
- Completely vegan friendly, perfect for all to enjoy over Christmas!
- Balanced flavour of coffee, molasses, and warm spices in every single bite!
- Perfect layer which look visually appetising and divine!
- Prepped and made ready to chill in less than 15 minutes, perfect for the Holidays!
Layers to a no-bake gingerbread tiramisu
Below I’ve written about the scrumptious layers of this festive dessert. Find the full recipe and method in the recipe card at the bottom of this page.
- Espresso soaked gingerbread cookies
The base begins with espresso-soaked gingerbread men, which soften into a tender, cake-like layer while keeping all their cosy festive spice. Instead of traditional ladyfingers, these cookies make this dessert no-bake while being an easier alternative, plus bringing a festive touch that instantly transforms the tiramisu into a fantastic holiday dessert.
- Gingerbread mascarpone
The soaked cookies are sandwiched with silky vegan mascarpone-style cream, whipped until light and cloud-like. It’s rich without being heavy, and flavoured with ground spices which elevate this dessert into the ultimate gingerbread treat! It’s heavenly!
- Gingerbread whipped cream
No tiramisu is complete without whipped cream, and the crown of this dessert is gingerbread whipped cream – dairy-free cream whipped cream mixed with some ground spices until it tolds a peak, then piped ontop of the dessert in a fun design.
- Cocoa dusting and decoration
A dusting of cocoa mixed with ground ginger adds warmth, aroma, and that classic tiramisu contrast. It’s the hint of bitterness and spice that makes every bite feel layered and complex. The dessert is topped with more gingerbread men to showcase the overall theme and flavour of the dessert (plus they look super cute!).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Vegan Gingerbread Tiramisu
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
A rich, no-bake vegan tiramisu layered with spiced gingerbread cookies, espresso, and a creamy dairy-free mascarpone for a festive, cozy twist on a classic dessert.
Ingredients
Ingredients for the mascarpone cream
- 170g of dairy-free butter (I use Flora Plant butter
- 350g of silken tofu (NOT firm!)
- 160g of caster sugar
- 100g of plain / vanilla yogurt (I use Oatly Greek)
- 2 teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- 220ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
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Instructions
Method (mascarpone cream)
- Add the dairy-free butter, silken tofu, sugar, yogurt and ground spices into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
- Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
- Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix! Place in the fridge.
Method (prepare the coffee soak)
- Set your rectangular dish to the side.
- Brew some coffee / espresso and allow it to cool. In a shallow dish, add in the cooled espresso.
- Take your gingerbread cookies (homemade or store-bought) and dunk them in the coffee on both sides. If your gingerbread cookies are very soft, dip them quickly. If they’re hard/crunchy, let them sit for around 5 – 8 seconds so they can soften.
Method (Assemble the tiramisu)
- Place the soaked cookies in a layer on the bottom of your dish in a single layer.
- Spread a thin layer of mascarpone cream on top of the cookies and spread out until even (refer to video for example).
- Dip gingerbread cookies in the coffee mixture and place them in a single layer, repeat with cream. Repeat until you’ve used up all the cookies and mascarpone, and the dish as at least 3-4 layers.
- Place into the fridge to chill. Cover and refrigerate at least 4 hours, ideally overnight, to let flavours meld and cookies soften into a cake-like texture, easy for cutting and serving.
- Whip up the dairy-free whipping cream with ground ginger and cocoa powder (drop of brown food gel, optional) either in a stand mixer with balloon whisk attachment or electric hand whisk, until it holds a peak. Transfer into a piping bag fitted with a large round tip nozzle
- Pipe bulbs of the cream over the entire dessert.
- Top with a dusting of cocoa powder and ground ginger. I also added some gingerbread cookies on top, as-well as cranberries rolled in some sugar and rosemary sprigs for festive decoration.
- Once set, using a sharp knife, carefully slice chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices.
- To lift the tiramisu out of the dish, use a curved spatula, it really helps to get underneath the tiramisu and lift it up without damaging the dessert too much. The first slice is always the trickiest to get out of the dish.
- Serve and enjoy!
Notes
Storage: Refrigerate: Keep covered and store in the fridge for 3–4 days.
Freeze: Freeze tightly wrapped for up to 1 month, thaw in the fridge overnight.
Serving: Serve chilled and add toppings right before serving to keep everything fresh!
Safety: Don’t leave out at room temperature for more than 2 hours or the cream / mascarpone may melt.
- Prep Time: 10 minutes
- Category: tirmaisu
- Method: No-Bake
- Cuisine: Italian
