No-Bake Gingerbread Tiramisu

Tiramisu is already one of the greatest desserts ever created and then I made a gingerbread version and genuinely could not believe how good it was. This gingerbread tiramisu takes everything that makes the classic Italian dessert so irresistible — those pillowy layers of cream, the coffee soaked cookies, the dusting of something on top — and wraps the whole thing in warm holiday spice. Gingerbread cookies dipped in a maple spiked coffee, layered with a fluffy cinnamon ginger mascarpone cream, refrigerated overnight, and finished with a dusting of cocoa or cinnamon. No baking, no complicated technique, and one of the most impressive holiday desserts you will ever put on a table.

The coffee dip is what ties the gingerbread into the tiramisu tradition and it is so good. Strong coffee or cold brew sweetened with a tablespoon of maple syrup or molasses and a pinch of cinnamon. Dip each cookie for just one to two seconds — you want them to absorb enough to soften slightly but not so much that they fall apart when you pick them up. That quick dip is the step most people rush and it is worth being intentional about. Too long and your layers get soggy. Just right and you get that classic tiramisu texture that is creamy and soft all the way through.

The mascarpone cream is the moment this dessert becomes something special. Heavy cream whipped to soft peaks, then mascarpone, powdered sugar, vanilla, cinnamon, and ginger beaten in until thick, smooth, and perfectly spiced. It is light enough to feel like whipped cream and rich enough to taste like cheesecake and the cinnamon and ginger running through it tie every single layer back to that gingerbread flavor. Spread it generously between the cookie layers and finish the top with the most beautiful thick swipe of cream before it goes in the fridge.

Four hours in the fridge is the minimum and overnight is even better. The cookies soften completely into the cream as it sits and the whole thing sets up into something sliceable and absolutely stunning. Dust with cocoa powder or cinnamon right before serving, add a drizzle of caramel or some crushed gingersnaps on top if you are feeling extra festive, and then watch everyone at the table go completely silent for a moment before they ask for seconds. This is the no bake holiday dessert that earns a permanent spot on your December table every single year.

No-Bake Gingerbread Tiramisu

A no bake gingerbread tiramisu made with gingerbread cookies dipped in maple spiked coffee and layered with a fluffy cinnamon ginger mascarpone cream. Refrigerated for at least four hours until perfectly set and finished with a dusting of cocoa or cinnamon. The most impressive no bake holiday dessert that comes together with no oven and tastes like Christmas in every single bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

For the Cream Layer:

• 1 cup heavy whipping cream
• 1 cup mascarpone cheese
• ¼ cup powdered sugar
• 1 –2 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• For the Cookie Layer:
• 1-2 packages gingerbread cookies or gingersnaps

Coffee Dip:

• 1 cup strong coffee or cold brew
• 1-2 tbs maple syrup or molasses
• Pinch of cinnamon

Topping:

• Cocoa powder or cinnamon for dusting
• Optional: crushed gingersnaps or a drizzle of caramel

Instructions

 

Whip the Cream:

• In a large bowl, whip the heavy cream until soft peaks form.

Make the Mascarpone Cream:

• Add mascarpone, powdered sugar, vanilla, cinnamon, and ginger.
• Beat again until thick, smooth, and creamy.

Prep the Cookie Dip:

• In a shallow dish, combine coffee with maple syrup or molasses and a pinch of cinnamon.

Layer the Tiramisu:

• Quickly dip each gingerbread cookie (1–2 seconds) and place them in the bottom of a loaf pan or small baking dish.
• Spread a generous layer of mascarpone cream over the cookies.
• Repeat layers until the dish is full, ending with cream.

Chill:

• Cover and refrigerate for at least 4 hours, or overnight for the best texture.

Finish and Serve:

• Dust the top with cocoa or cinnamon.
• Add crushed gingersnaps or a drizzle of caramel if desired.
• Slice and enjoy!

Notes

Add a little extra cinnamon or nutmeg on top for a warm holiday touch.

Softer gingerbread cookies give a traditional tiramisu texture.

Gingersnaps make it slightly crunchier and more dramatic when sliced.

Keyword holiday, holiday dessert, no bake dessert

Cream Layer

• 1 cup heavy whipping cream
• 1 cup mascarpone cheese
• ¼ cup powdered sugar
• 1–2 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger

Cookie Layer

• 1–2 packages gingerbread cookies or gingersnaps

Coffee Dip

• 1 cup strong coffee or cold brew
• 1–2 tbsp maple syrup or molasses
• Pinch of cinnamon

Topping

• Cocoa powder or cinnamon for dusting
• Optional: crushed gingersnaps or a drizzle of caramel

⭐ Instructions

1. Whip the Cream
   In a large bowl, whip the heavy cream until soft peaks form.
2. Make the Mascarpone Cream
   Add mascarpone, powdered sugar, vanilla, cinnamon, and ginger.
   Beat again until thick, smooth, and creamy.
3. Prep the Cookie Dip
   In a shallow dish, combine coffee with maple syrup or molasses and a pinch of cinnamon.
4. Layer the Tiramisu
   Quickly dip each gingerbread cookie (1–2 seconds) and place them in the bottom of a loaf pan or small baking dish.
   Spread a generous layer of mascarpone cream over the cookies.
   Repeat layers until the dish is full, ending with cream.
5. Chill
   Cover and refrigerate for at least 4 hours, or overnight for the best texture.
6. Finish + Serve
   Dust the top with cocoa or cinnamon.
   Add crushed gingersnaps or a drizzle of caramel if desired.
   Slice and enjoy!

⭐ Tips

Add a little extra cinnamon or nutmeg on top for a warm holiday touch.

Softer gingerbread cookies give a traditional tiramisu texture.

Gingersnaps make it slightly crunchier and more dramatic when sliced.