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Healthy Oreo Tiramisu

Healthy Oreo tiramisu made with Greek yogurt is a no-bake dessert layered with coffee-dipped Oreos and a smooth, lightly sweet filling. Chill time firms up the layers for a thick, creamy texture with cocoa-dusted chocolate flavor.
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Prep Time 20 minutes
chilling 4 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies Divide: 6 cookies crushed for topping; remaining cookies for coffee-dipped layers.
Coffee for dipping
  • 1 cup strong brewed coffee Brew strong, then cool completely before dipping.
Greek yogurt filling
  • 1.5 cup plain Greek yogurt
  • 8 oz light cream cheese Soften for smooth blending.
  • 0.333 cup honey or maple syrup Use honey or maple syrup to taste.
  • 1 tsp vanilla extract
  • 0.5 cup light whipped topping Fold in gently for a lighter texture.
Dusting and garnish
  • cocoa powder Dust on top before serving.

Method
 

Make the yogurt filling
  1. Beat the plain Greek yogurt, light cream cheese, honey or maple syrup, and vanilla extract until smooth, then fold in the light whipped topping.
  2. Continue mixing only until no streaks remain, keeping the mixture thick and uniform with a smooth surface.
Dip and layer the Oreos
  1. Crush 6 Oreo cookies and set aside for topping.
  2. Quickly dip the remaining Oreo cookies into the cooled strong brewed coffee for no more than 1–2 seconds per side.
  3. Arrange the coffee-dipped Oreos in a single layer in a dish so they overlap as needed but stay even.
  4. Spread half of the yogurt mixture over the coffee-dipped Oreos, leveling it to the edges for even layers.
  5. Repeat with a second layer of coffee-dipped Oreos, then spread the remaining yogurt mixture over the top.
Finish and chill
  1. Sprinkle the crushed Oreos over the top and dust generously with cocoa powder.
  2. Refrigerate for at least 4 hours, or overnight, for the best texture before serving.

Notes

For the cleanest layers, chill the dish on a level surface so the filling sets evenly; keep the coffee cooled before dipping so the cookies don’t get soggy. Refrigerate covered for up to 3 days and do not freeze for best texture. If you want a lower-sugar option, use an equal amount of maple syrup alternatives (or reduce sweetener) while keeping the Greek yogurt and cream cheese ratios the same.