Healthy tiramisu pudding cups are luscious, super creamy, and packed with flavor. They are made with simple, healthy ingredients and are gluten-free, vegan & dairy-free, and refined sugar-free, but you’d never guess it. They are packed with coffee flavor and topped with chocolate ganache and sea salt.
Coffee lovers, unite. Tiramisu is one of my favorite desserts of all time, but what I love even more is raw vegan Tiramisu cheesecake. If you’ve followed me on social media for awhile, you’ll probably know this is my birthday dessert of choice. I make one for myself (or try and find one to buy) every year. This is an easier take on that!
These tiramisu cheesecake cups are such a cute mason jar dessert that work well for parties and get-together’s or even as individual meal prep treats for the week! Were skipping the sponge part of classic Tiramisu, but don’t worry, they’re just as delicious in their own way (and way faster).
Cashews are blended with thick coconut yogurt, coconut cream, espresso, and a few other ingredients to create the creamiest, most luscious cheesecake-like filling. Then they are topped with a rich chocolate ganache and generous pinch of sea salt. HEAVEN.
Why you’ll love this recipe
- It comes together in under 15 minutes, in a blender.
- They make the perfect single-serve desserts.
- Great dessert option for special occasions and parties!
- You can meal prep them as a healthy treat for the week.
- They are vegan, gluten-free, paleo, and refined sugar-free.
- Made with wholesome ingredients & are lower in sugar than Tiramisu.
Tiramisu pudding cup recipe video
How to make healthy tiramisu pudding cups
Equipment
- Blender
- Mason jars or individual containers
- Mixing bowl
- Spatula
Ingredients & substitutions
- Raw Cashews
- Coconut yogurt: You can also use greek yogurt if you’re not dairy-free. This will also make them higher protein! Be sure to use a THICK yogurt as this will yield best results – thinner yogurts won’t set up as well.
- Maple syrup: I love the flavor maple gives to the recipe as it pairs so well with coffee, however honey or agave would also work.
- Espresso: I just use two espresso shots from my Nespresso machine. You can also use instant espresso, prepare two shots of it, then use in the recipe.
- Coconut cream: You can buy a can of coconut cream or use the solid part from the top of a can of full-fat coconut milk. I use Whole Foods or Trader Joes coconut cream!
- Pantry staples: Vanilla extract, sea salt
- Chocolate chips: I use Hu Kitchen bars and chop them up, but chocolate chips also work! Hu has no sugar added chocolate chips. You can use my code “danishealthyeats” for a discount!
- Cookies for the “ladyfingers”: This is totally optional. I use Simple Mills Toasted Pecan cookies and they are amazing in this!
Steps to make tiramisu pudding cups
- Step one: Combine all of the Tiramisu filling ingredients in a blender and blend until completely smooth. Taste and adjust as needed.
- Step two: Divide the filling amongst your jars, leaving a little less than 1/3 empty, to make room for the ganache. Place the jars in the freezer for 2-3 hours until they’ve firmed up enough that they’re somewhat solid to touch. You want the filling to be firm enough so when you spread the ganache over-top, it doesn’t sink.
- Step three: When the fillings are firm, add the coconut cream to a medium size bowl. Heat until really warm but not simmering/boiling. Pour the chocolate chips into the bowl – DON’t stir. Place a lid over-top of the bowl and let it sit for 10 or so minutes. Then stir it until smooth and ganache-like.
- Step four: Divide the ganache amongst the fillings, spreading it out evenly. Place back in the freezer until ready to serve. Top with sea salt before enjoying!
FAQ’s, tips, & tricks
- Use quality espresso. The espresso adds a lot of flavor to this recipe, so be sure to use quality coffee for the best flavor! You can use instant espresso and prepare it ahead of time or use freshly poured espresso shots.
- Soak your cashews prior to blending the filling: Soaking the cashews softens them and allows them to blend easier, creating an even creamier consistency. Soak them in really hot water for 20-30 minutes, drain, then use in the recipe.
- Allow them to set long enough! These take awhile to firm up in the freezer, so be patient! You don’t want to dig into them to find a liquidy filling!
- Can I add ladyfingers? Yes! You can use them as a crust/base in the pudding cups. Simply dunk the ladyfingers or cookie of choice in some prepared instant espresso and then place in the bottom of your jar.
More healthy dessert recipes to try
- No bake strawberry cheesecake jars
- Easy frozen yogurt bites
- Homemade Dilly bars
- Coconut cookie bars
- Tagalong cookies
- No bake Samoa cookies
- No bake gluten-free banana pudding
- Paleo cinnamon rolls
If you make this recipe and love, it’d mean the world to me if you left a rating/review below and tag me in your creations on Instagram @danishealthyeats! x
Healthy Tiramisu Pudding Cups (Vegan)
Healthy tiramisu pudding cups are luscious, super creamy, and packed with flavor. They are made with simple, healthy ingredients and are gluten-free, vegan & dairy-free, and refined sugar-free, but you'd never guess it. They are packed with coffee flavor and topped with chocolate ganache and sea salt.
Ingredients
Optional "ladyfinger" base
- 5 cookies (I used Simple Mills Toasted Pecan cookies to keep things gluten & refined sugar-free) *You can use any similar cookie/ladyfinger
- 1/4 cup prepared instant espresso (4 tbsp instant espresso mixed with 1/4 cup hot water)
Pudding
- 1 1/2 tbsp instant espresso *if you don't want a strong coffee taste, do 1 tbsp
- 1 1/2 tbsp water
- 1 1/4 cups raw cashews
- 5 tbsp maple syrup or honey
- 1/4 cup thick coconut yogurt or greek yogurt
- 1/4 cup coconut cream *the solid part from the top of a can of full-fat coconut milk
- 1 1/2 tsp vanilla extract
- pinch sea salt
Chocolate ganache
- 1/2 cup full-fat canned cocont milk
- 1 cup chocolate chips or chopped chocolate bars *I use Hu Kitchen – discount in the blog post!
- flakey sea salt for topping
Instructions
"Ladyfinger" cookie base
- Dip a cookie into the espresso, letting it soak for a few seconds. If your bowl is larger and the cookie isn't fully submerged, then flip it over, letting it soak a few seconds longer. Add to the base of your jar. If it doesn't fill the bottom, you can add another cookie and use a spoon to mash it a bit to create a crust-like base.
Tiramisu filling
- Combine all of the Tiramisu filling ingredients in a blender and blend until completely smooth. Taste and adjust as needed.
- Divide the filling amongst your jars, leaving a little less than 1/3 empty, to make room for the ganache. Place the jars in the freezer for 2-3 hours until they've firmed up enough that they're somewhat solid to touch. You want the filling to be firm enough so when you spread the ganache over-top, it doesn't sink.
Ganache
- When the fillings are firm, add the coconut milk to a medium size bowl. Heat until really warm but not simmering/boiling. Pour the chocolate chips into the bowl – DON't stir. Place a lid over-top of the bowl and let it sit for 10 or so minutes. Then stir it until smooth and ganache-like.
- Divide the ganache amongst the fillings, spreading it out evenly. Place back in the freezer until ready to serve. Top with sea salt before enjoying!
