Listen, I love baking, I really do, but sometimes you just need that incredible flavor payoff without firing up the oven, right? That’s where my obsession with no-bake desserts comes from. Honestly, most attempts end up too soft or strange, but I have finally perfected something truly magical that tastes exactly like the classic Italian layered dessert we all adore. I’m talking about these deeply rich, coffee-infused **Tiramisu Truffles**!
I spent way too many evenings experimenting with different fats and liquid levels to find that perfect density—you need them firm enough to roll but soft enough to melt in your mouth. Trust me when I say that chilling is your best friend here. These little bites pack an unbelievable punch of espresso and creamy mascarpone. They’re portable, easy to make ahead for parties, and seriously addictive. If you want the sophisticated taste of Tiramisu without any fussy assembly, you’ve absolutely landed in the right place. We are going to make the best cheat dessert ever.
Since we aren’t dealing with eggs or flour, the flavor focus is purely on that intense coffee and cheese blend. You can explore other coffee-based desserts on my site, like this incredible recipe for Matcha Tiramisu, but for pure, fast indulgence, the truffles win every time.
Why You Will Love These Tiramisu Truffles
- They are completely no-bake! Seriously, pull out your mixer, and that’s pretty much all the work involved. Zero oven time means less chance of burning anything!
- The flavor is unbelievably intense. We use really strong coffee here, so you get that authentic, punchy espresso kick that makes Tiramisu so famous, all packed into one bite.
- They are perfect for entertaining because they look fancy but take almost no skill. Just roll ’em, dust ’em, and watch them disappear from the platter.
- Portability is key! Pack these up for road trips, picnics, or just moving them from the kitchen counter to the living room. They hold up beautifully in the fridge.
- You get all the creamy, dreamy texture of the dessert, just without the sogginess that ladyfingers sometimes get. It’s pure, smooth, coffee-flavored bliss.
Honestly, whipping these up is faster than deciding what to watch on streaming. It’s my go-to recipe when I need a show-stopping treat that requires zero fuss. Trust me on this one—once you try these quick, decadent **Tiramisu Truffles**, you won’t bother with the layered version for a casual weeknight treat!
Essential Ingredients for Perfect Tiramisu Truffles
Okay, for these **Tiramisu Truffles** to really sing, we can’t mess around with the quality of our main players. Because we aren’t baking, every single ingredient really shines through, so make sure you have these on hand. Don’t substitute the star players if you can help it!
Here’s the short, spectacular list. I’ve seen people try to skip the mascarpone, but honestly, that’s like ordering coffee without the coffee flavor—it just won’t taste right! If you are ever curious about substituting other dairy items, I talk a little bit about things like buttermilk substitutes, but for this recipe, stick to the plan.
- 8 ounces of cream cheese – and this is crucial: it MUST be fully softened! If it’s cold, your mixture will be lumpy, and nobody wants lumpy truffles.
- 1 cup of powdered sugar. Don’t use granulated, or you’ll end up with a gritty, unhappy mess.
- 1/2 cup of mascarpone cheese. This brings that beautiful, rich, authentic tang.
- 1/4 cup of strong brewed coffee. It has to be cooled down completely, too! Hot coffee melts everything prematurely.
- 1 teaspoon of vanilla extract. Just for a little depth.
- 1/4 cup of unsweetened cocoa powder. This is for rolling them up at the end, so make sure you have plenty for a good, thick coating.
Get the cream cheese out about an hour before you start; that small step saves so much mixing time later on!
Equipment Needed for Making Tiramisu Truffles
The beauty of these **Tiramisu Truffles** is that they don’t require any crazy specialized gadgets. We aren’t doing any fancy tempering or layering here! You probably have everything you need sitting in your cabinets right now. If you’re looking to level up your general baking game, I have some great general baking tips right here, but for this recipe, we only need the basics.
Keep these items handy:
- A good electric mixer – handheld or stand mixer works perfectly. You need the power to get that cream cheese truly smooth and airy, see?
- Two mixing bowls. One for the heavy lifting of the batter, and a small, shallow one for your cocoa powder dusting station later on.
- A rubber spatula. You absolutely must have this for scraping down the sides of the bowl. If you leave the sticky bits stuck to the bowl, they won’t get mixed in properly, and that’s where the lumps hide!
- A sheet pan or plate lined with parchment paper. We need this to hold the finished truffles while they set up in the fridge.
- A small cookie scoop or melon baller—this is my secret weapon! Using a scoop keeps all your truffles uniform in size, meaning they cool and chill evenly. I use the tiniest size scoop I own (usually about a tablespoon size).
- Plastic wrap or an airtight container for chilling. This mixture needs to be sealed up tight so it doesn’t absorb any weird fridge smells.
That’s it! No stand mixer, no problem—just be ready to use a little elbow grease with a sturdy whisk and a good wooden spoon for scraping. Consistency is the main thing we are fighting for here!
Step-by-Step Instructions to Make Tiramisu Truffles
Now for the fun part! We are taking those beautiful ingredients and turning them into decadent little orbs of joy. Don’t stress about making them perfectly round at first; we can shape them up later. The goal right now is just getting everything fully incorporated and happy.
Mixing the Base for Your Tiramisu Truffles
First things first, grab your mixer and your softened cream cheese. Beat that alone until it’s completely smooth—we’re aiming for zero lumps here. Next, start adding your powdered sugar slowly, mixing on low speed at first because this stuff flies everywhere! Once that’s incorporated, toss in the mascarpone, the cooled coffee, and that splash of vanilla extract. Mix it all until you have a beautiful, uniform batter. Oh, and don’t forget the most important step that everyone forgets: stop the mixer and grab that spatula to scrape down the sides and the bottom. I promise you, there are always hiding pockets of unmixed cheese down there!
Chilling and Shaping Your Tiramisu Truffles
This is where patience pays off, so please don’t skip this part! Cover your bowl tightly and move it into the refrigerator. You need at least two full hours for this mixture to firm up enough to handle. If you try to roll it too soon, you will end up with sticky, coffee-stained hands and a huge mess—ask me how I know! Once it’s firm—it should feel like stiff cookie dough—start scooping it out onto your parchment-lined sheet pan. Then, gently roll those scoops between your palms until they are nice, little balls. If it gets too sticky while you’re rolling, just pop the whole pan back in the fridge for 15 minutes to firm up again.
Coating the Finished Tiramisu Truffles
Time for the gorgeous, velvety finish! Pour that unsweetened cocoa powder into the shallow bowl you set aside earlier. Take each chilled, rolled ball and gently drop it into the cocoa. Use a spoon or your fingers to roll it completely around until it’s totally coated in a dark, rich layer. That cocoa coating is what keeps them from sticking together and gives the final flavor pop. Lay the finished **Tiramisu Truffles** back on the parchment paper, and then they are ready for their final chilling before serving!
Ingredient Notes and Substitutions for Tiramisu Truffles
Let’s talk specifics, because an amazing **Tiramisu Truffles** recipe relies on treating its ingredients with respect. The absolute number one note I have for you, the one thing you cannot skimp on, is the coffee. You need that espresso flavor to cut through the richness of all that cheese!
When I say strong, I mean it. Brew it like you’re making it for a very grumpy Italian grandpa who refuses to drink weak coffee. If you normally use one scoop of grounds for your cup, use two! You can use instant espresso powder dissolved in just a tablespoon of hot water if you don’t have a grinder, but make sure it’s highly concentrated before you cool it down and add it in.
Now, I know life happens, and sometimes you run out of an ingredient. If, for some crazy reason, you find yourself out of mascarpone cheese, you can try substituting the mascarpone portion with an equal amount of full-fat heavy whipping cream, but you’ll need to chill that mixture for a longer time—maybe an extra hour or two—because the cream won’t firm up like mascarpone does. The texture will be a bit softer, closer to a standard chocolate ganache truffle, but the flavor will still be there. For general baking substitutions, I have a great breakdown on baking without brown sugar, but for this truffle, stick close to the dairy plan!
Also, remember that for the cream cheese, you need the full block, and it truly needs to be room temperature so it marries beautifully with the powdered sugar. Cold cream cheese is the enemy of smooth truffles, trust me on that!
Tips for Success When Making Tiramisu Truffles
Okay, so you’ve mixed it, you’ve chilled it, and now you’re ready to roll. These little things are my favorite because they are so easy, but there are a couple of tricks I learned the hard way that will make your life so much simpler when dealing with sticky, creamy mixtures like this base for **Tiramisu Truffles**.
First, let’s go back to the cream cheese. I mentioned it needs to be softened, but I want to be clearer: don’t microwave it until it’s gloppy! You want it soft enough that your finger presses an indent easily, but it should still feel cool to the touch. If it gets warm, you’ll over-activate the fats, and then you’ll have a soupier mixture that needs extra chilling time.
My second huge piece of advice is for rolling day. Keep a small bowl of ice water right next to your cocoa powder station. When your hands start feeling too warm or the balls get a little tacky while you’re rolling them, just dip your palms quickly in the ice water, wipe them dry on a paper towel, and then go back to rolling. That quick temperature shock resets your hands, and you won’t drag all that cocoa powder into the truffle mass. It keeps the coating perfect and prevents the whole batch from turning into one giant coffee-flavored clump!
And finally, when you’re scooping, be consistent. If you use a standard tablespoon scoop, they will all fit nicely in the mouth and look professional. If you wing it with a spoon, one truffle will be big enough for a snack, and the next will be barely a nibble. Consistency matters, even when you aren’t turning the oven on!
Storage and Serving Suggestions for Tiramisu Truffles
These **Tiramisu Truffles** are best the day after you make them, once those coffee flavors have really settled in with the cheese base. Store them in an airtight container, and keep them tucked away in the refrigerator. They’re usually good for about a week—if they last that long in your house, wow! You definitely need to serve them chilled, not rock-hard straight from the back of the fridge, but definitely cool.
When it’s time to enjoy them, take them out about 15 minutes ahead of serving. You could give them an extra little dusting of unsweetened cocoa powder right before putting them on the platter for a final touch of elegance. Honestly, the best way to eat these is alongside a super strong, small cup of espresso. It just mirrors that classic Italian dessert experience perfectly! If you’re looking for another great coffee treat, check out my recipe for Simple Coffee Cake!
Frequently Asked Questions About Tiramisu Truffles
These little **Tiramisu Truffles** are so simple, but I always get the same questions popping up, especially from people who are new to making no-bake treats. It’s smart to ask before you start mixing! Getting these details right ensures you get that perfect, creamy texture every time. If you also love cream cheese desserts, you absolutely have to try my recipe for Mocha Cheesecake, which uses a similar creamy base!
Can I make Tiramisu Truffles without Mascarpone Cheese?
That’s a great question, and I get it—mascarpone can be pricey! Look, the mascarpone is what gives these truffles that airy, slightly tangy profile that screams ‘Tiramisu.’ If you absolutely must skip it, you can replace the 1/2 cup of mascarpone with an extra 1/2 cup of softened cream cheese. However, I’m going to be real with you: the texture will be denser, and it loses some of that special Italian depth. It will still taste like a fantastic coffee truffle, but it won’t be quite the authentic *Tiramisu* flavor we are aiming for.
How long can I store these Tiramisu Truffles?
Because these are dairy-based **Tiramisu Truffles** and have no preservatives from baking, you need to keep them chilled. Once they are rolled and coated in cocoa, store them in a truly airtight container in the refrigerator. They are perfectly good for about 7 to 10 days. Honestly, they usually taste best if you try to eat them within the first five days, though! Just make sure they stay cool, or they will start getting soft again.
Can I add a splash of liqueur to the mixture?
Oh, yes! Adding liqueur is a fantastic way to adult-up these **Tiramisu Truffles** for parties. You can definitely substitute one tablespoon of the cooled coffee with something like Kahlúa, Marsala wine, or even dark rum. Just remember that adding extra liquid means you might need to increase your chilling time by about 30 minutes to ensure the mixture is firm enough to roll properly. A little bit of booze really enhances that coffee flavor!
Nutritional Estimates for Tiramisu Truffles
I know some of you gorgeous bakers out there keep an eye on the numbers, so I wanted to give you a peek at what these rich little **Tiramisu Truffles** are clocking in at. Remember, because this is a no-bake recipe filled with cream cheese and mascarpone, they are definitely more of a treat than a health food—but worth every single bite!
Please take these figures with a big grain of salt, though. I put this information together based on standard store brands, and if you use extra-rich mascarpone or a different type of cocoa powder, the numbers will shift a little bit. Think of this as a helpful ballpark estimate rather than gospel!
Here’s what we are generally looking at per truffle (assuming this recipe yields about 24 pieces):
- Serving Size: 1 truffle
- Calories: Around 100
- Sugar: About 8 grams
- Sodium: Close to 30 mg
- Fat: Roughly 7 grams
- Saturated Fat: About 4 grams (that’s the decadence talking!)
- Unsaturated Fat: Around 3 grams
- Trans Fat: 0 grams (Yay!)
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: About 20 mg
See? Delicious, creamy, and perfectly portioned for when you just need a tiny taste of something wonderful. Enjoy!
Print
Tiramisu Truffles
- Total Time: 2 hr 20 min
- Yield: About 24 truffles 1x
- Diet: Vegetarian
Description
Simple recipe for making coffee and mascarpone flavored truffles.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup mascarpone cheese
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, for rolling
Instructions
- Beat the cream cheese until smooth.
- Gradually add the powdered sugar, beating until combined.
- Mix in the mascarpone cheese, cooled coffee, and vanilla extract until the mixture is uniform.
- Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm enough to handle.
- Scoop the chilled mixture using a small spoon or a melon baller.
- Roll the scoops into small balls between your palms.
- Roll each truffle in the cocoa powder until fully coated.
- Store the truffles in an airtight container in the refrigerator.
Notes
- Use very strong coffee for the best flavor.
- If the mixture is too soft to roll, chill it longer.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: Tiramisu, Truffles, Coffee, Mascarpone, No Bake, Dessert