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Tiramisu Cookie Cups


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Tiramisu Cookie Cups

  • Total Time: 25 mins
Cookie cups are one of our favorite easy desserts to make - especially for guests and for the kids to have a small dessert after dinner!! ⠀


For Brownie Hearts

  • 1 bag ZenSweet Snickerdoodle Cookie mix

For the Filling

  • 4 ounces cream cheese or non-dairy cream cheese softened
  • 1/3-2/3 cup ZenSweet monk fruit sweetener (powdered in a high speed blender or coffee grinder)
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1-2 tbsp cold brewed coffee to taste
  • 8 ounces TruWhip OR 3 cups freshly whipped cream or coconut cream


For Cookie Cups

  • Preheat oven to 350 degrees Fahrenheit
  • Spray a 12 count muffin pan with nonstick cooking spray or rub with butter and sprinkle with some of the cookie mix flour
  • Make the Snickerdoodle cookies according to package instructions
  • Place a little less than 2 Tablespoons of dough into each muffin cup
  • Press the dough flat along the bottom and halfway up the sides of the muffin cup. (It doesn’t need to be perfect because you’ll need to reform them after baking)
  • Bake for 8-10 minutes until they’re just turning golden brown
  • When cookie cups are slightly cool, use your fingers or the back of a glass (a shot glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick
  • Let the cups cool fully, then remove from the pans

For the Filling

  • Beat cream cheese until smooth with a hand mixer
  • Slowly beat in powdered ZenSweet, salt and vanilla until smooth and creamy
  • Add coffee and more powdered ZenSweet to taste and stir
  • Fold in the TruWhip or whipped cream
  • Spoon about 2-3 tablespoons of filling per cooled cookie cup
  • Dust with cocoa and serve


Store loosely covered in the refrigerator for up to 3 days. Cookie cups may be frozen for up to one month before filling.

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