Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

High-Protein Tiramisu Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 49 reviews

These High-Protein Tiramisu Cups are a nutritious twist on the classic Italian dessert, featuring lactose-free cottage cheese, Greek yogurt, and vanilla protein powder for a creamy, protein-packed treat. Layered with espresso-dipped Siete Foods cookies and dusted with cocoa powder, this no-bake dessert is perfect for chilling overnight to develop rich flavors and a soft texture.

  • Total Time: 8 hours 15 minutes
  • Yield: 5 servings

Ingredients

Cream Mixture

  • 1 (16 oz.) container Good Culture Lactose-Free Cottage Cheese
  • ½ cup lactose-free Greek yogurt
  • 5 tablespoons vanilla protein powder (e.g., Ritual)
  • 4 tablespoons collagen peptides
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsweetened almond milk (if needed)

Assembly

  • 36 Siete Foods “Chocolate Chip” or “Mexican shortbread” cookies (about 1 ½ bags)
  • 2 oz. (1 double shot) hot, freshly brewed espresso
  • 2 tablespoons Dutch-processed cocoa powder

Instructions

  1. Prepare the Cream Mixture: In a high-speed blender, combine cottage cheese, Greek yogurt, vanilla protein powder, collagen peptides, and vanilla extract. Blend on low speed first to break up clumps, then increase to medium and blend for 10-15 seconds.
  2. Blend Until Smooth: Scrape down the sides and blend again for 10 seconds until the mixture is thick, creamy, and spreadable. If the blender struggles, add almond milk one tablespoon at a time to help it blend smoothly. Ensure no clumps remain.
  3. Assemble the Bottom Layer: Using a loaf pan, dip each cookie briefly into the hot espresso. Arrange 18 cookies (3 rows of 6) to cover the bottom of the pan.
  4. Add First Cream Layer: Spread half of the cottage cheese mixture evenly over the espresso-soaked cookie layer.
  5. Assemble the Second Cookie Layer: Dip the remaining 18 cookies into espresso one by one and place on top of the first cream layer.
  6. Add Final Cream Layer: Spread the remaining cottage cheese mixture evenly on top of the second cookie layer.
  7. Chill: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cookies to soften and the flavors to meld.
  8. Garnish and Serve: After chilling, remove from fridge and sift Dutch-processed cocoa powder over the top. Add a few crushed cookies for extra texture. Scoop into shallow bowls and enjoy.
  9. Make Ahead & Storage: Prepare up to 24 hours in advance and store covered in the fridge for optimal texture and flavor. Leftovers can be refrigerated tightly covered for 3-4 days. Avoid freezing as it affects texture.

Notes

  • If the cream mixture is too thick for the blender, add almond milk gradually to help blend.
  • Use freshly brewed hot espresso for optimal cookie soaking and flavor infusion.
  • Do not freeze tiramisu cups to preserve creamy texture.
  • Dust cocoa powder just before serving for best presentation and flavor.
  • Prepare the dessert at least 8 hours ahead to ensure cookies soften properly.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Low Lactose

Find it online: https://allyumcooks.com/high-protein-tiramisu-cups-recipe/