If tiramisu and cookies had a summer love child, this would be it. Imagine biting into a soft, cocoa-rich cookie, only to find a chilled, creamy cheese filling inside—smooth like ice cream and with just the right hint of coffee.
Yes, it’s as dreamy as it sounds. These cookies are the perfect mix of indulgence and refreshment. The outer cookie is tender yet full of flavor, while the cream cheese center is rich, silky, and cooling—exactly what you want when the weather turns warm.
And here’s the best part: they’re easy enough for beginners, but still look (and taste) like they came from a fancy bakery. Pop them in the fridge before serving, and you’ll get that melt-in-your-mouth magic that’ll have everyone asking for seconds. Just be warned… they disappear fast.
Tiramisu Ice Cream Cheese Cookies – The Perfect Summer Treat!
Imagine the rich flavor of tiramisu packed into a soft cookie, with a creamy cheese filling that tastes like ice cream when chilled. This dessert is the ultimate summer indulgence — soft, coffee-scented cookies hugging a velvety cream cheese center. The best part? You can enjoy them cold for that refreshing, melt-in-your-mouth sensation!
Ingredients (Makes ~11 Cookies)
🍪 Cookie Dough
- 135g unsalted butter
- 65g powdered sugar
- 55g beaten egg (whole egg)
- 210g cake flour (low-gluten)
- 15g cocoa powder
- 2g instant coffee powder
🍦 Cream Cheese Filling
- 100g cream cheese
- 15g white sugar
- 2g instant coffee powder
- 50g whipping cream
👩🍳 Instructions
- Make the filling first
- In a bowl, beat the cream cheese with sugar and coffee powder until smooth.
- Add the whipping cream and mix until fluffy.
- Transfer to a piping bag, then refrigerate to firm up.
- Prepare the cookie dough
- Cream together butter and powdered sugar until light.
- Add the beaten egg and mix until smooth.
- Sift in the cake flour, cocoa powder, and coffee powder. Mix into a dough.
- Shape the cookies
- Divide the dough into 22 small balls.
- Flatten one ball, pipe some chilled filling in the center, then cover with another flattened dough ball. Seal the edges well.
- Bake
- Arrange on a baking tray lined with parchment.
- Bake at 165°C (329°F) for 18–20 minutes. Let cool completely.
- Chill & serve
- Refrigerate the cookies for 1–2 hours before serving for that ice cream-like texture.
💡 Tip: Store in an airtight container in the fridge for up to 3 days for the best texture and flavor.
- Dust with cocoa powder before serving for an extra tiramisu feel.
- Store in the fridge and enjoy within 3 days for the best texture.
- Want them extra fancy? Drizzle with melted chocolate.
❓ Blueberry Yogurt Mousse Cake Q&A
1. Can I use frozen blueberries instead of fresh?
Yes! Just thaw them first and drain any excess liquid before cooking for the sauce.
2. What can I use instead of gelatin sheets?
You can substitute with powdered gelatin (about 1 tsp per sheet) or agar-agar for a vegetarian version.
3. How long can I store this mousse cake?
It can be stored in the fridge for up to 3 days. Keep it covered to maintain freshness.
4. Can I make this recipe without sugar?
Yes, replace sugar with honey, maple syrup, or your preferred sugar substitute. Adjust to taste.
5. Can I freeze blueberry yogurt mousse cake?
Yes, you can freeze it for up to 1 month. Thaw overnight in the fridge before serving.
