If you love creamy desserts but want something light, this Tiramisu Greek Yogurt pot is going to blow your mind! It’s a simple twist on the classic tiramisu, but using Greek yogurt so that it’s healthy, and takes just minutes to make.
This is my interpretation of the viral 2 ingredient Japanese yogurt cheesecakes that have been everywhere recently. I like this version so much more, because it’s lightly sweetened, and the espresso flavor just complements the whole thing.
For another healthy take on tiramisu, you have to check out my tiramisu overnight oats.
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What makes this recipe so good:
- It’s so easy. It takes just a few minutes to mix up.
- This is a much healthier take on a classic tiramisu, with more protein and less sugar!
- This is a great make ahead breakfast/ dessert, because it gets better as it sets in the fridge and the biscuits soften.
Ingredients you need:
- Greek yogurt (1 small container): The base of the dessert, creamy and tangy. I use plain yogurt, you can use vanilla for more sweetness.
- Espresso (splash, plus more for drizzling): Provides that classic tiramisu coffee flavor. In a pinch, you can substitute instant coffee powder dissolved in hot water.
- Maple syrup or honey: I definitely recommend sweetening the yogurt to really get that dessert feel.
- Lotus biscuits: This is the biscuit that the viral cheesecakes are made with, you can also substitute graham crackers or digestive biscuits if you prefer.
- Cocoa powder (for dusting): For a signature finish, use unsweetened cocoa powder.
See recipe card for quantities.
How to make easy tiramisu Greek yogurt:
- Step 1: Add the espresso to the yogurt.
- Step 2: Mix well to combine.
- Step 3: Add the maple syrup (and more to taste) and stir.
- Step 4: Press the Lotus Biscuit halves into the Greek yogurt, evenly around.
Hint: Prep this in advance, at least a few hours in advance and preferably overnight to give the biscuits enough time to soften.
Pro Tip
Dust with cocoa powder just before serving so it doesn’t seep into the yogurt.
How to serve:
- Breakfast– I like having this as a little breakfast treat, preferably with some more caffeine in the form of coffee on the side!
- Dessert- For extra decadence, top with chocolate shavings and raspberries
Recipe variations:
- Dairy Free- Use dairy free yogurt, like coconut yogurt.
- Gluten free – Use gluten free biscuits of your choice.
Storing Leftovers:
Cover tightly with plastic wrap or an airtight lid. Keeps well for 1–2 days. Lotus biscuits will continue to soften over time, making it even creamier.
Expert tips and tricks:
- Use freshly brewed espresso for the best flavor, but don’t add too much so that the yogurt isn’t bitter.
- Add a good amount of biscuits so you get this nice cakey effect when they soften.
- Taste the sweetness and adjust, you can add more maple syrup or honey if you want this sweeter.
Top Tip
I like getting small yogurt containers so you get individual portions of this yogurt tiramisu. I feel it’s a lot more fun to each get your own as opposed to one larger sharing portion.
Recipe FAQs:
Not only can it be made ahead of time, it should be made ahead of time so that the biscuits get soft and creamy and you get the most impact.
Yes! Digestive biscuits or even graham crackers work, but Lotus biscuits give a lovely caramel flavor. You can even use ladyfingers for an even more authentic tiramisu flavored yogurt.
The original version is just using plain Greek yogurt with no sweetener or espresso mixed in, with the same Lotus Biscuits pressed in. I did try it, but I definitely prefer this Tiramisu Greek yogurt version.
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Ingredients
- 1 small Greek yogurt container 160g, 6 oz
- splash brewed Espresso (1-2 tbsp)
- 1 teaspoon maple syrup or honey, plus more to taste
- 4-6 Lotus Biscuits
- 2 teaspoon unsweetened cocoa powder, for dusting
Instructions
- Add 1-2 tablespoon of espresso directly to the container of yogurt, and stir to combine. Add the maple syrup and mix again. Taste the sweetness.
- Break the Lotus biscuits in half and press them evenly around the yogurt container. Drizzle the biscuits with a little more espresso if you want a stronger flavor.
- Cover the yogurt and refrigerate for at least 3 hours or overnight, until biscuits soften. Right before serving, dust with cocoa powder.
Video
Notes
- Yogurt: Use a full fat thick Greek yogurt, you can also swap for vanilla yogurt for extra sweetness
- Espresso: Strong brewed coffee works well as a swap for the espresso.
- Sweetener: Maple syrup or honey work great, taste and adjust the amount for sweeter.
- Biscuit options: Lotus biscuits give a caramelized flavor, but digestive biscuits or graham crackers can be used, or ladyfingers can be used for a more classic tiramisu feel.
- Chill for at least 3 hours for the best texture; overnight gives the most tiramisu-like consistency.
- Dust with cocoa right before serving to keep the top clean and velvety.
- Store covered in the refrigerator for 2-3 days.
- The biscuits will continue to soften, making the texture more custardy over time.
- Best enjoyed cold, straight from the fridge.
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