High-Protein Tiramisu Cups
These High-Protein Tiramisu Cups are a no-bake, better-for-you dessert made with espresso-soaked cookies and a creamy blend of cottage cheese, Greek yogurt, protein powder, and collagen.They’re rich, lightly sweet, and perfect for meal prep or make-ahead entertaining. The layers set overnight for that classic tiramisu texture—just with a more balanced, protein-forward twist.
Servings 5 - 6
Ingredients
For the Cream:
- 1 (16 oz.) container Good Culture Lactose-Free Cottage Cheese
- ½ cup lactose-free Greek yogurt (or sub coconut yogurt, I like Cocojune)
- 5 tablespoons vanilla protein powder (I like Ritual)
- 4 tablespoons collagen peptides (Needed is my go-to right now)
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened almond milk (if needed)
To Assemble:
- 36 Siete Foods “Chocolate Chip” or “Mexican shortbread” cookies (about 1 ½ bags) plus more for topping
- 2 oz. (1 double shot) hot, freshly brewed espresso
To Finish:
- 2 tablespoons Dutch-processed cocoa powder
Instructions
For the Cream:
- In a high-speed blender, add the cottage cheese, Greek yogurt, protein powder, collagen peptides, and vanilla extract.
- Begin to blend on low, letting the clumps break up, before moving the speed up to medium and blending for about 10-15 seconds.
- Scrape the sides of the blender and blend again for 10 more seconds, until the mixture is thick and creamy. You want it to be thick, but spreadable.(Note: if the mixture is too thick for the blender to work with and it is struggling to process in, add almond milk in tablespoon increments ONLY until it can easily “whip/blend” the mixture.)The mixture should be totally smooth when it is done with no clumps. It will continue to thicken in the fridge with the cookies. Set aside.
To Assemble:
- Using a loaf pan, begin to assemble the tiramisu: dip each cookie, one by one, in the hot espresso. Layer the cookies in the bottom (in 3 rows of 6) until the bottom of the pan is lined with cookies.
- Top with ½ of the cottage cheese mixture.
- Repeat with another layer of cookies (18 more), dipping each cookie in espresso and laying it atop the cottage cheese mixture.
- Top with the rest of the cottage cheese mixture, spreading into an even layer.
- Cover tightly with plastic wrap and transfer to the fridge. It MUST chill for at least 8 hours, preferably overnight, or the cookies will not soften.
To Finish & Serve:
- After the tiramisu has chilled, remove it from the fridge. Sift the cacao powder over the top and add a few crushed cookies for added texture.
- To serve, scoop the tiramisu into shallow bowls. Enjoy!
To Make Ahead & Store:
- Make Ahead: Prepare the tiramisu cups up to 24 hours in advance and store covered in the fridge. This allows the cookies to fully soften and the layers to set.Serving Tip: For best texture, wait to dust with cocoa powder until just before serving.
- Storage: Store leftovers tightly covered in the refrigerator for up to 3–4 days. Do Not Freeze: Freezing is not recommended, as it can affect the creamy texture.
Notes
Swaps & Substitutions:
- Cottage cheese + Greek yogurt: Use regular 4% cottage cheese and whole milk Greek yogurt for a richer, creamier filling if not dairy-sensitive.
- Cottage cheese (brand note): If not using Good Culture, skip the almond milk, as other brands are typically thinner and don’t need it.
- Greek yogurt: Swap with a thick coconut yogurt (such as Cocojune) for a dairy-free option (texture will be slightly less rich).
- Protein powder: Use any vanilla whey or plant-based protein powder that blends smoothly.
- Collagen peptides: Can be omitted or replaced with additional protein powder (slightly less silky texture).
- Cookies: Any thin gluten-free cookie works—just avoid thick or overly crunchy varieties.
- Espresso: Substitute with ¼ cup strong brewed coffee or unsweetened cold brew.
- Caffeine-free: Use decaf espresso or coffee in equal amounts.