No Bake Graham Tiramisu
This no-bake Graham Tiramisu is a creamy, coffee-infused dessert layered with coffee-soaked graham crackers and a rich cream cheese filling. Perfectly chilled and dusted with cocoa powder, it’s an easy and elegant treat served in convenient individual tubs — ideal for home enjoyment or small business sales.
Servings 7 tubs
Ingredients
For the Cream Mixture
- 4 pcs large egg yolks
- 1/2 cup sugar
- 400 g cream cheese (soften)
- 370 g all-purpose cream (chilled)
- 200 g condensed milk (chilled)
For Assembly
- graham crackers (as needed)
- strong coffee (as needed) for dipping
- cocoa powder for dusting
Instructions
Make the egg yolk mixture:
- In a heatproof bowl, whisk egg yolks and sugar until combined. Place over simmering water and whisk constantly for about 4 minutes, or until pale and creamy, reaching around 60°C. Remove from heat and cool completely.
Make the cream mixture:
- Beat cream cheese until smooth. Add all-purpose cream and condensed milk, mixing until well blended. Add the cooled egg yolk mixture and mix again until fully incorporated.
Assemble:
- Pipe a thin layer of cream (about 25–30 g) into the bottom of each 300 ml tub. Quickly dip graham crackers into coffee and arrange to cover the base. Repeat layers — cream, graham, cream, graham — until you have 4 graham layers and finish with cream on top.
Chill:
- Refrigerate for at least 4 hours or overnight until set.
Serve:
- Dust with cocoa powder before serving or sealing.
Notes
Tips;
- For a smoother and less acidic flavor, use cold brew coffee made overnight. Simply soak ground coffee in cold water for 12–18 hours, strain, and chill before using.
- If you don’t have cold brew, you can use strong brewed coffee — just let it cool completely before dipping the graham crackers.
- Quickly dip crackers to avoid making them too soggy.
- Use a piping bag for even cream distribution and a clean, professional finish.
- Best consumed within 3–4 days for freshness.