If you’re a fan of both Biscoff cookies and the dreamy layers of tiramisu, you’re going to absolutely adore this Biscoff Tiramisu Recipe. It’s like a delicious mashup of two favorites — that luscious, creamy texture of classic tiramisu meets the spicy, caramelized goodness of Biscoff cookie butter. Honestly, every time I make this, I find myself sneaking bite after bite before it even reaches the table. Trust me, once you try this, you’ll be planning your next batch!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and Biscoff products you probably already have or can easily find.
No-Bake Wonder: You don’t need the oven, making it a perfect make-ahead dessert for any season.
Layered Texture: The crisp Biscoff cookies soften just right when soaked, balancing creamy mascarpone and cookie butter flavors.
Customizable Sweetness: You can adjust the cookie butter quantity to match your preferred level of biscoff punch.

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy tiramisu recipes - A rectangular dish shows a layered dessert with three visible layers; the bottom and middle layers are dark brown, crumbly and moist, while the top and third layers are creamy and light beige with a smooth texture. The surface on top is dusted with a thin, even layer of dark brown powder, possibly cocoa. Two rectangular biscuits with a golden brown color and textured edges are placed on top, partially showing their embossed pattern. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Biscoff Tiramisu Recipe plays a role in creating that melt-in-your-mouth finish. Using chilled heavy cream makes sure the mascarpone cream whips up light and fluffy, while the Biscoff cookie butter adds that signature spice-caramel flavor that makes this dessert unforgettable.

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy tiramisu recipes - Flat lay of a small mound of fresh heavy whipping cream, a neat dollop of smooth mascarpone cheese, a generous smear of creamy Biscoff cookie butter, a whole vanilla bean pod, a simple white bowl filled with dark strong coffee, several crisp Biscoff cookies stacked in a tidy pile, a small white bowl of fine cocoa powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Heavy whipping cream: Chilled cream whips easily to soft peaks, giving the tiramisu its signature airy texture.
Sugar: Balances the richness and enhances the sweetness of the cream mixture.
Mascarpone cheese: Essential for that creamy, slightly tangy base that contrasts beautifully with the Biscoff’s sweetness.
Biscoff cookie butter: Adds a warm, spiced caramel flavor that replaces traditional coffee-soaked ladyfingers.
Vanilla extract: Deepens the overall flavor without overpowering the Biscoff notes.
Strong coffee: Used for soaking the cookies to give a hint of bitterness and moisture, but you can substitute milk if you prefer.
Biscoff cookies: The star ingredient, soaked briefly in coffee, they soften just enough without getting mushy.
Cocoa powder: A finishing dust that adds depth and a touch of classic tiramisu look.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Biscoff Tiramisu Recipe is how flexible it is. Whether you want a rich, indulgent dessert or a lighter treat, you can customize it easily. I often switch up the cookie soaking liquid or add a splash of rum for grown-up gatherings.

Variation: Adding a tablespoon or two of dark rum or brandy transforms this dessert into an elegant adult treat. I remember bringing this version to a dinner party, and it disappeared in minutes!
Dairy-free option: You can substitute mascarpone with dairy-free cream cheese and use coconut cream instead of heavy cream to make this vegan-friendly.
Single serve cups: This recipe is perfect for individual dessert cups, making it easier to serve at parties and controlling portion sizes.
Flavor twists: For a twist, sprinkle some crushed toasted pecans or nuts between layers for added texture and nutty flavor.

Step-by-Step: How I Make Biscoff Tiramisu Recipe

Step 1: Whip Up That Dreamy Biscoff Cream

First things first, chill your heavy cream (trust me, it makes a huge difference). Using a hand mixer, whip the cream and sugar together until soft peaks form—this usually takes just a few minutes if everything’s cold. Then, gently add the mascarpone, a good dollop of Biscoff cookie butter, and the vanilla extract. Whip everything together until it’s smooth and fluffy, making sure no lumps remain. Taste it. You might want to tweak sweetness with just a touch more sugar or cookie butter, depending on your preference.

Step 2: Dip and Layer the Biscoff Cookies

Next up comes the fun part: dunking the Biscoff cookies. Prepare your strong coffee (or milk if you prefer). Quickly dip each cookie in the coffee for about 2-3 seconds, flipping to coat both sides but not so long they get soggy—remember, you want that perfect balance! Lay the dipped cookies in your dish to form the bottom layer. I usually use a 9×6 baking dish, but individual cups work just as well. Build up two layers of soaked cookies for a nice structure.

Step 3: Spread the Biscoff Cream and Repeat

Spoon half of the luscious Biscoff cream over the cookie layer, smoothing it out with an offset spatula or the back of a spoon. Don’t be shy—get it into every corner! Then, repeat the cookie dipping and layering, followed by the remaining cream. Finish by dusting the top with cocoa powder—it adds that classic tiramisu look and a subtle chocolate bitterness that cuts through the sweetness. Cover it with plastic wrap and pop it in the fridge for at least 6 hours or overnight. This resting period is where the magic happens, letting flavors meld and cookies soften perfectly.

Step 4: Serve and Impress

Right before serving, garnish with a few Biscoff cookies standing at an angle, or try crushed cookies sprinkled on top for an added crunch. Each bite is a creamy, spiced delight — the perfect way to cap off any meal or just treat yourself on a cozy evening.

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Tips from My Kitchen

Chill Everything: I keep my mixing bowl and beaters in the fridge before whipping to help the cream reach soft peaks faster.
Don’t Over-Dip Cookies: Over-soaking makes the layers soggy — 2 to 3 seconds is just perfect to soften but keep structure.
Use High-Quality Biscoff Butter: The flavor depth depends a lot on this — I always buy the official Biscoff brand for the best results.
Avoid Overwhipping Mascarpone: I learned the hard way that mascarpone can split if overmixed—whip just until smooth and fluffy.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy tiramisu recipes - Four small clear glass jars are filled with a dessert showing three layers of light tan creamy filling alternating with two thin layers of crushed dark brown crumbs. On top of each jar is a dusting of dark cocoa powder and a light brown rectangular biscuit placed vertically, slightly tilted. The jars sit on a white marbled surface with some parts of a black and white striped cloth visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple but elegant: a light dusting of cocoa powder combined with some Biscoff cookies arranged at an angle on top. Sometimes I sprinkle finely crushed Biscoff cookies on the surface for a little crunchy contrast. If I’m feeling fancy, a gentle drizzle of warmed cookie butter on top is the perfect ooey-gooey finish that makes your guests go “wow!”

Side Dishes

This dessert is rich, so I like serving it alongside a cup of freshly brewed black coffee or an herbal tea to balance the sweetness. It’s also lovely with a simple fresh fruit salad or a scoop of vanilla bean ice cream for extra indulgence.

Creative Ways to Present

If you’re throwing a party, try layering this Biscoff tiramisu into clear glass cups or mini mason jars – guests love seeing those beautiful layers. For holiday gatherings, top with edible gold flakes or a cinnamon stick for a festive vibe. I once served it in mini trifle bowls with crushed pistachios for a surprising twist that got rave reviews!

Make Ahead and Storage

Storing Leftovers

Leftover Biscoff Tiramisu? Lucky you! Cover it tightly with plastic wrap or store in an airtight container in the fridge, and it will stay fresh and delicious for up to 3 days. The flavors actually deepen over time, making it even better the next day.

Freezing

I’ve frozen this tiramisu once or twice, wrapped well with plastic wrap and foil. When thawed slowly in the fridge overnight, it held up pretty well though the texture is slightly softer. It’s great if you need to prep way ahead but I recommend enjoying it fresh whenever possible.

Reheating

This dessert is best served cold, so reheating isn’t really necessary. Simply take it out of the fridge 10-15 minutes before serving to take the chill off, allowing all those flavors to bloom.

FAQs

Can I use regular ladyfingers instead of Biscoff cookies?

Absolutely! Regular ladyfingers will give you more traditional tiramisu texture, but you’ll lose that signature spiced caramel flavor from Biscoff. To keep some of it, you might swirl a bit of cookie butter into the cream or sprinkle crushed Biscoff on top.
What if I don’t want to use coffee?

No worries at all! You can soak the Biscoff cookies in whole milk or a milk alternative instead of coffee. It gives a milder flavor and keeps the cookies soft without the bitter coffee notes.
Can I make this recipe vegan?

With some swaps, yes! Use vegan mascarpone or a cashew cream alternative, coconut cream for whipping instead of heavy cream, and make sure your cookie butter and Biscoff cookies are vegan-friendly (most are). It won’t be the classic texture but still delicious.
How long should I chill the tiramisu before serving?

At least 6 hours or overnight is ideal. This chilling time lets the cookies soak up the coffee, the cream set beautifully, and all those flavors meld together into a harmonious dessert.
Can I add alcohol to the Biscoff Tiramisu Recipe?

Definitely! Adding 1-2 tablespoons of dark rum or brandy to the mascarpone cream or coffee soak adds depth and richness. It’s a nice touch for adult parties.

Final Thoughts

This Biscoff Tiramisu Recipe is one of those special desserts that feels fancy but is so easy to whip up. It’s become my go-to when I want to impress guests or just indulge on a lazy weekend without fussing over complicated techniques. I love how the fragrant warmth of Biscoff cookie butter pairs with the creamy, dreamy layers — it’s cozy, comforting, yet delightfully unique. Give this recipe a try and see for yourself; I promise it’ll earn a spot in your dessert rotation just like it did in mine!

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews

Author: Lucy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: Italian-inspired
Diet: Vegetarian

Print Recipe

Description

A decadent and creamy Biscoff Tiramisu combining the rich flavors of mascarpone cheese and Biscoff cookie butter layered with coffee-dipped Biscoff cookies, perfect for dessert lovers seeking an easy no-bake treat.

Ingredients

Biscoff Cream

1 cup heavy whipping cream chilled
¼ cup sugar
8 ounces mascarpone cheese
½ cup Biscoff cookie butter
1 teaspoon vanilla extract

Assembly

1 cup strong coffee
48 Biscoff cookies (for baking dish; use 32 for individual cups)
2 tablespoons cocoa powder for dusting

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Instructions

Prepare Biscoff Cream: In a large mixing bowl, add chilled heavy whipping cream and sugar. Whip with a hand mixer or stand mixer whisk attachment until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream and whip until smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
Assemble Tiramisu (Casserole): Quickly dip each Biscoff cookie in coffee for 2-3 seconds, then layer in the bottom of a 9″ x 6″ x 3″ baking dish to create a layer. Repeat for a second layer of dipped cookies.
Add Cream Layer: Spread half of the Biscoff cream evenly over the cookie layers using an offset spatula or spoon, filling corners and smoothing the surface.
Build Second Layer: Repeat dipping cookies and layering to create a second cookie layer, then top with the remaining cream mixture, spreading evenly.
Finish and Chill: Dust the top with cocoa powder, cover with plastic wrap, and refrigerate for at least 6 hours or overnight to blend flavors. Garnish with a few Biscoff cookies angled on top before serving.
Alternative Individual Cups Assembly: Dip cookies in coffee and layer inside 7-oz dessert cups twice. Pipe the cream mixture between cookie layers using a piping bag or plastic bag with corner cut. Dust each cup with cocoa powder and chill until ready. Garnish with a Biscoff cookie angled on top before serving.

Notes

Chill the cream and tools beforehand for better whipping results.
Avoid overwhipping mascarpone cream to prevent splitting.
Break cookies as needed to fill gaps in baking dishes.
For a unique finish, sprinkle crushed Biscoff cookies and drizzle warm cookie butter instead of cocoa powder.
If avoiding coffee, soak cookies in whole milk for 2-3 seconds.
Add 1-2 tablespoons dark rum or brandy to cream or coffee soak for an adult variation.