Oreo coffee cream parfait layers together Oreo and graham cracker crust, coffee cream filling center, and a coffee whipped cream topping. It’s a sweet and satisfying no-bake dessert!
I’m such a coffee addict that drinking coffee is not enough. I have to eat it as well.
Who ever came up with that saying “you can’t have your cake and eat it too” obviously isn’t very creative or resourceful. I say you can have it all! I’m gonna drink my coffee and eat it, too!
Ingredients
Oreo and coffee may not be the most common dessert pairing. However, the pair work so wonderfully together!
This layered dessert parfait consists of three components: 1) cookie bottom crust, 2) coffee pastry cream, and 3) coffee whipped cream.
The cookie bottom crust is made of graham cracker, Oreos, cocoa powder, sugar, and melted butter. If you don’t have graham crackers, go ahead and sub in extra Oreos!
The real winner in this parfait is the coffee pastry cream or coffee mousse filling. You’ll need milk, espresso powder, sugar, cornstarch, salt, egg yolk, coffee liqueur, and butter. There are plenty of coffee liqueur choices: Kahlua, Bailey’s, or Mr. Black are the most readily available.
And finally, whip together heavy cream, powdered sugar, and espresso powder to make coffee whipped cream. Garnish the finished Oreo coffee parfait with chocolate covered espresso beans, shaved chocolate, or cacao nibs.
Assembly
Crust: The crust is made from a combination of graham crackers and Oreo cookies. The ground mixture is tossed together with unsweetened cocoa powder, sugar, and melted butter.
Filling: The coffee cream filling is made similar to chocolate mousse or chocolate pudding. Instant espresso powder is used in place of unsweetened cocoa powder. The mixture is thickened with cornstarch and egg yolk. For a pop of flavor and excitement, the coffee cream is spiked with a little Kahlua coffee liqueur.
Topping: Standard whipped cream is simply heavy cream sweetened with a touch of powdered sugar. This coffee version is flavored with a teaspoon of instant espresso powder.
Serving Suggestions
What vessels to use for layered coffee dessert?
You’ve got plenty of options! There are no right or wrong answers. Use whatever vessel you have a home.
This includes: cereal bowls, tea cups, glass jars, cocktail glasses or canning jars.
I used a combination of different glass jars I had lying around. These Weck jars are my favorite. Weck makes a variety of different mini mold jars, mold jars, and deco jars that would work.
Note: I use the same jars to make these individual portions of tiramisu!
Related Recipes
Oreo Coffee Cream Parfait
Ingredients
Crust:
- 1 cup ground graham cracker
- 1/2 cup ground Oreos (5 cookie sandwiches)
- 3 Tablespoons unsweetened cocoa powder
- 1 Tablespoon granulated sugar
- 1/3 cup unsalted butter, melted
Coffee Cream:
- 2 1/2 cup whole milk
- 2 Tablespoon instant espresso powder
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon fine sea salt
- 4 large egg yolk
- 1/4 cup coffee liqueur
- 4 Tablespoon unsalted butter
Coffee Whipped Cream:
- 1 1/2 cup heavy cream, chilled
- 1 Tablespoon powdered sugar
- 1 teaspoon instant espresso powder
- 1/3 cup chocolate covered espresso beans, roughly chopped
- additional chopped chocolate espresso beans, to garnish
Instructions
Crust:
- In a food processor, pulse together graham crackers and Oreo cookies until finely ground. Transfer to a clean bowl and mix in cocoa powder and sugar. Add melted butter and stir graham cracker mixture is moist.
- Divide mixture between serving jars. (*1 Tbsp for 4 oz jar and 3 Tbsp for 12.5 oz jar) Use a muddler or a tart dough tamper to evenly press the crust into the bottom of the jar. Keep chilled in the fridge while you prepare mousse.
Coffee Cream:
- Line a baking pan with plastic wrap, making sure all the sides of the tray are covered. Set aside.
- In a medium saucepan, mix together milk and instant espresso powder. Set over medium heat.
- In a small bowl, whisk together sugar, cornstarch, and salt. Add mixture to milk. Stir constantly until milk mixture comes to a boil and has thickened. Remove from heat.
- In a large bowl, whisk egg yolks. As you whisk yolks, slowly pour in heated milk mixture. Continue to whisk until all the milk has been added to the yolks. Pour yolk-milk mixture back to the saucepan. Set over medium heat and stir constantly until mixture comes to a boil.
- If desired, strain mixture through a fine sieve and into a clean bowl. Otherwise, simply transfer mixture to a clean bowl. Add coffee liqueur. Add butter 1 tablespoon at a time. Stir until butter is incorporated before adding the next tablespoon. Stir coffee cream until all of the butter has been incorporated.
- Pour the hot cream into the prepared plastic wrapped sheet pan. Spread evenly. Cover with plastic wrap, allowing plastic wrap to touch custard. Freeze for 10-15 minutes until the cream has cooled to room temperature. Remove from freezer and distribute among crust lined jars. Place plastic wrap directly on top of cream. Let chill in the fridge for at least an hour to set.
Coffee Whipped Cream:
- 1. Combine chilled heavy cream, powdered sugar, and instant espresso powder. Whisk to medium-stiff peaks. Fold in chopped espresso beans. Spread whipped cream over coffee cream. Sprinkle with additional chopped chocolate covered espresso beans for garnish. Serve immediately or cover jar and keep chilled until ready to serve. Keeps for 3 days.
Notes
Like this recipe? Rate & comment below!
Hiii…What can be used as egg replacement in coffee cream???Thank youuu
Sorry, I am not well versed in egg substitutions.
This looks great. My question is the size of the jars. They are listed as 4oz., (as most recipes in jars), yet the picture appears to be of wide mouth 1/2 pt jars, which would be 8oz. What is the correct size?
Thanks
Hi Candice, I indicated that the recipe would make enough for 4 – 4oz jars and 4 – 12.5 oz jars. The larger wide mouth jars are 12.5 oz. At the time when I made these parfaits, I didn’t have enough 4 oz jars so I had to mix it up a bit. Sorry for the confusion!
it looks yummy!
Thanks! Everyone that tasted it really enjoyed it!
Beautiful! I can’t wait to make these, where are your jars from? I’ve been trying to find the perfect jars for baking.
Thanks, Joann! The small 4oz jars are quilted crystal jelly jars by Ball. And the larger 12.5 oz jars are by Weck. http://weckjars.com/ Weck jars are my absolute favorite!
What glorious parfaits! Love those little jars too, Maryanne.
Thanks Angie! I love jars. My little prop closet is overflowing with them! :)
What would the world be like without coffee?
haha, a sleepy world!
What a gorgeous dessert with coffee, oreos and ice cream – and perfect garnish!! Love desserts in jars and these parfaits are a welcome any time of year. ;)
Thanks Cristina! I checked out TeenieCakes and I’m so in love with your food photography! You are so talented :)