Light Cottage Cheese Tiramisu Recipe – Creamy Low-Sugar Dessert

This Cottage Cheese Tiramisu captures the classic layered, coffee‑flavored dessert in a lighter form by using cottage cheese instead of mascarpone for a lower‑fat, lower‑calorie alternative.

I used to make tiramisu often when entertaining friends, and after a break I wanted to revisit it using cottage cheese—which has become popular in sweet and savory recipes. The result is my version of Cottage Cheese Tiramisu, a creamy, coffee‑soaked layered dessert that’s family friendly and slightly lighter than the traditional version.

How to make Cottage Cheese Tiramisu:

The key to any tiramisu is chilling: the assembled dessert needs several hours in the refrigerator so the ladyfingers absorb the coffee and the layers set. Overnight chilling is best, but 6–8 hours will usually suffice if you assemble in the morning and serve in the evening.

Using cottage cheese instead of mascarpone means you’ll need to puree the cottage cheese until completely smooth so the cream layer has a silky texture without curds. A food processor or high‑powered blender works well—process until there are no lumps.

Cook the egg yolks gently using a double boiler (a heatproof bowl set over a simmering pan of water works fine). Whisk the yolks and sugar until the mixture is thick, pale, and no longer gritty—about 10 minutes—then allow it to cool slightly before combining with the pureed cottage cheese, remaining sugar, and vanilla.

Whip the cream to stiff peaks with a stand or hand mixer, then fold or beat in the cottage cheese mixture until light and fluffy. Prepare a shallow dish of strong coffee sweetened with a bit of sugar and flavored with vanilla (or omit the vanilla if you plan to add alcohol later).

Set up a station with the coffee, a 9×13″ baking dish, ladyfingers, and the cottage cheese cream. Quickly dip each ladyfinger briefly on both sides—don’t soak them, or they’ll become mushy—and arrange a single layer in the dish. Spread half the cottage cheese mixture over the first layer, add another layer of dipped ladyfingers, then finish with the remaining cream. Smooth the top, loosely cover, and refrigerate 6–12 hours or overnight.

Just before serving, sift cocoa powder evenly across the top with a fine‑mesh strainer for a classic finish.

Cottage Cheese Tiramisu Ingredients:

• Large egg yolks
• Whipping cream or heavy cream
• 16 ounces (2% recommended) cottage cheese — check Nutrition Facts for sodium and choose a lower‑sodium brand to avoid a salty dessert
• Granulated sugar (some divided between the egg yolk and cottage cheese steps)
• Vanilla extract
• Espresso or strong black coffee (brew stronger than usual or use instant at a higher concentration)
• Ladyfingers (savoiardi)
• Cocoa powder for dusting

Want more cottage cheese recipes?

Cottage Cheese Tiramisu Nutrition Notes:

Swapping mascarpone for cottage cheese reduces total fat by about half and cuts roughly 100 calories per serving, while providing slightly more protein. This makes the dessert a lighter choice without sacrificing the familiar flavors and textures of tiramisu.

Carissa Serink

Cottage Cheese Tiramisu

5 from 2 votes

This Cottage Cheese Tiramisu has the same flavors as the classic creamy, layered coffee‑flavored dessert, with slightly less fat and fewer calories.

Print

Servings: 12

Course: Dessert

Cuisine: Universal

Calories: 267

Special Diet: Nut Free, Vegetarian

IngredientsEquipmentMethodNutritionNotes

Equipment

• Food processor or high‑speed blender
• Stand mixer or hand mixer
• 9×13″ glass or ceramic baking dish (or similar)
• Fine mesh strainer for dusting cocoa

Ingredients

For the Coffee Mixture:

• 1½ cups strong black coffee or espresso
• 2 Tablespoons granulated sugar
• ½ teaspoon vanilla extract

For the Cream Layer:

• 2 large egg yolks
• 2 cups whipping cream (or heavy cream)
• 16 ounces 2% cottage cheese
• 6 Tablespoons granulated sugar (divided)
• 1 teaspoon vanilla extract

To assemble:

• 1 package ladyfingers
• 1 Tablespoon cocoa powder for dusting

Instructions

For the Coffee Mixture:

• Stir together 1½ cups strong coffee, 2 Tablespoons sugar, and ½ teaspoon vanilla until the sugar dissolves. Pour into a shallow dish and set aside.

For the Cream Layer:

• Puree 16 ounces cottage cheese in a food processor until completely smooth. Add ¼ cup granulated sugar and 1 teaspoon vanilla and process until incorporated. Chill while you prepare the egg mixture.
• Set up a double boiler and whisk 2 egg yolks with the remaining 2 Tablespoons sugar over simmering water until thick and pale, about 10 minutes. Remove from heat and let cool slightly.
• Combine the egg yolk mixture with the pureed cottage cheese and process until smooth.
• Whip 2 cups of cream to stiff peaks, then add the cottage cheese mixture and beat until thick and fluffy.

To Assemble:

• Arrange a single layer of coffee‑dipped ladyfingers in a 9×13″ dish. Dip quickly—one side then the other—and place them so the bottom is covered (break some to fit if necessary).
• Spread half the cottage cheese cream over the ladyfingers to a thickness of about ½”–1″. Add another layer of dipped ladyfingers, then spread the remaining cream on top.
• Cover and chill the tiramisu at least 6–8 hours or overnight.
• Before serving, sift 1 Tablespoon cocoa powder evenly over the top with a fine mesh strainer.

Nutrition

Calories: 267 kcal
Carbohydrates: 21 g
Protein: 8 g
Fat: 17 g

Notes

The salt content in cottage cheese varies by brand—compare Nutrition Facts to choose a lower‑sodium option. If you don’t have one large dish, divide the tiramisu between two smaller dishes. A clear glass dish is ideal to showcase the layers, and rectangular or square dishes make arranging ladyfingers easier.

Tried this recipe?

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