If you’ve ever thought tiramisu couldn’t get any better, wait until you try this **Biscoff Tiramisu Recipe**. Trust me, it’s like your classic tiramisu but with a dreamy twist of that irresistible Biscoff cookie butter flavor weaving through every creamy, coffee-soaked layer. I still remember the first time I made this – the smell alone had me hooked, and every bite just kept surprising me with how perfectly balanced the sweetness and spice are. You’re going to want to stick around because this recipe is not only fan-freaking-tastic, it’s surprisingly easy to whip up!

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Why This Recipe Works

Biscoff Magic: Using Biscoff cookie butter and cookies adds a cozy, spiced dimension that’s both nostalgic and unique.
Creamy, Fluffy Texture: Whipping the mascarpone with cream and sugar gives this tiramisu a smooth, airy feel that melts in your mouth.
Coffee Soak Balance: The coffee-dipped cookies soak just enough without getting soggy, keeping every bite perfectly tender.
No-Bake Ease: This dessert takes hardly any hands-on time, making it perfect for bringing joy on busy days or last-minute occasions.

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy Biscoff dessert - 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

Every ingredient here has a role in building that iconic Biscoff tiramisu flavor and texture. When you grab your supplies, a few key tips will help you get the best results – like choosing quality mascarpone and using fresh, strong coffee for dipping those cookies.

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy Biscoff dessert - 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: Cold and fresh cream whips into luscious peaks, creating the base for that light but rich texture you want.
Sugar: Just enough sweetness to balance the spices in the Biscoff without overpowering the coffee notes.
Mascarpone cheese: This is the heart of traditional tiramisu cream, smooth and tangy, providing richness and stability.
Biscoff cookie butter: The unmistakably spiced and caramelized flavor that sets this tiramisu apart – adjust the amount for a punchier or subtler taste.
Vanilla extract: Adds warmth and enhances the creamy flavors without stealing the show.
Strong coffee: The bittersweet soaking liquid that balances the dessert perfectly; freshly brewed espresso or dark roast is ideal.
Biscoff cookies: These spiced cookies soak up coffee beautifully but hold their shape just enough for the perfect tiramisu layers.
Cocoa powder: For dusting – a classic finish that gives a hint of bitterness against the sweet cream.

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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.

Tweak to Your Taste

One of my favorite things about this Biscoff Tiramisu Recipe is how easy it is to make your own. Whether you prefer it a little sweeter, want to sneak in a bit of booze, or want to switch the coffee for something else, it’s all fair game – and I’ll never judge!

Make it boozy: I love adding a splash of dark rum or brandy to the mascarpone cream or coffee soak for an adult-only twist that deepens all those rich flavors.
For non-coffee fans: Once, I had to make this for a kid’s party, so I swapped the coffee soak for whole milk – still delicious, and everyone loved it.
Extra crunch: Try finishing the top with crushed Biscoff cookies and a drizzle of warmed cookie butter for a fancy finish that wows every time.

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

Step 1: Whip Up the Dreamy Biscoff Cream

Start by pouring your cold heavy cream and sugar into a large bowl. I always chill my bowl and beaters in the freezer for 10 minutes before whipping – it makes the cream fluffier and easier to work with. Using a hand mixer, whip until soft peaks form; this means the cream holds shape but still feels silky. Next, add the mascarpone, Biscoff cookie butter, and vanilla extract. Whip again gently until everything is beautifully combined and silky smooth. Watch carefully here – if you overwhip, the mascarpone can split, and that’s not fun to fix!

Step 2: Dip Those Biscoff Cookies Right

Pour your strong coffee into a shallow bowl or plate. Quickly dip each Biscoff cookie into the coffee for no more than 2-3 seconds – just enough to soak lightly without turning them mushy. I find flipping them while dipping helps soak both sides evenly. If you leave them too long, the cookies get soggy and your dessert layers won’t hold up well. It’s a quick but crucial step!

Step 3: Building Your Biscoff Tiramisu Layers

Begin by laying the dipped cookies in the bottom of your dish (I usually use a 9″ x 6″ x 3″ baking dish) to form your first layer. No worries if you need to break a cookie here and there to fill gaps — it just adds character! Spread half of your Biscoff cream over the cookie layer, smoothing it out gently with an offset spatula or the back of a spoon. Next, repeat the cookie dipping and layering process, followed by the remaining cream spread on top. Finally, dust with cocoa powder for that classic tiramisu look – but here’s a secret: switching half the cocoa for crushed Biscoff cookies ups the texture and flavor beautifully.

Step 4: Chill and Serve

Cover your dish tightly with plastic wrap and pop it into the fridge for at least 6 hours, though overnight is best. This resting time is key for all those flavors to mingle and develop that perfect “set” texture. When it’s time to serve, I love inserting a whole Biscoff cookie at a jaunty angle right into each slice or cup – it makes for a pretty presentation and signals what deliciousness awaits!

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Pro Tips for Making Biscoff Tiramisu Recipe

Chill Everything first: Keep your cream, bowl, and beaters cold for easier whipping and more stability.
Light Dip in Coffee: Don’t leave cookies in liquid too long; they should be moist but not soggy.
Use an Offset Spatula: It helps smooth the cream evenly, getting into corners and building neat layers.
Taste and Adjust Sweetness: Always taste your cream before assembling; adding more cookie butter or sugar adjusts sweetness gently.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff dessert, no-bake tiramisu, cookie butter tiramisu, easy Biscoff dessert - 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

For me, a simple dusting of cocoa powder is classic and elegant, but sprinkling crushed Biscoff cookies on top gives it an extra crunch and visual appeal I adore. Sometimes, I’ll drizzle a little warmed Biscoff cookie butter right before serving — it looks fancy but is so easy to do and adds that irresistible gooey touch.

Side Dishes

I usually serve this Biscoff tiramisu with a fresh cup of espresso or a lightly sweetened iced latte to complement the coffee notes inside. For brunch or a casual get-together, fresh berries or a simple fruit salad are lovely fresh counters to the rich dessert.

Creative Ways to Present

A personal favorite is serving individual Biscoff tiramisu cups layered in clear glasses— you get to see all the beautiful layers and it feels a little fancy for guests. For holidays, I mix crushed Biscoff with peppermint crumbs on top for a seasonal spin. Serve with a small Biscoff cookie perched on the side for that café-style finish everyone loves.

Make Ahead and Storage

Storing Leftovers

This tiramisu keeps beautifully in the fridge for up to 3 days if stored tightly covered. I make sure to press a piece of parchment or plastic wrap directly on the surface of the cream to prevent any crusting or drying out.

Freezing

I’ve frozen Biscoff tiramisu once by accident when I packed leftovers carefully; it lasted about a month and thawed well in the fridge overnight. The texture softens a touch but the flavor remains amazing — just skip freezing if you want that delicate cream texture perfect.

Reheating

Tiramisu is best enjoyed cold, so I recommend skipping reheating. Just take it out of the fridge 15 minutes before serving to allow the flavors to bloom and the cream to soften slightly for the ultimate experience.

FAQs

Can I make Biscoff tiramisu without mascarpone cheese?

While mascarpone is traditional for tiramisu’s signature texture and tang, you can substitute with a mix of cream cheese and heavy cream if needed. Just be sure not to overwhip to maintain a smooth, creamy consistency.
What if I don’t have Biscoff cookie butter?

You can make this recipe without Biscoff cookie butter, but the magic flavor comes from it. Alternatively, try using speculoos spread or even a lightly spiced peanut butter as a fun experiment, though it won’t be quite the same.
How long does Biscoff tiramisu last in the fridge?

Properly covered, your Biscoff tiramisu will stay fresh for up to 3 days. After that, the flavors may dull and the cookies could get soggy, so it’s best enjoyed sooner rather than later.
Can I make individual Biscoff tiramisu cups instead of a large dish?

Absolutely! In fact, individual cups make serving easier and add charm for guests. Use small dessert glasses, layering dipped cookies and cream, and finish with a cocoa dusting plus a cookie on top for presentation.

Final Thoughts

Honestly, this Biscoff Tiramisu Recipe feels like a warm hug in dessert form every time I make it. It’s perfect for everything from casual coffee breaks to special celebrations, and I love how simple it is to pull together while impressing everyone at the table. Give it a go—you’ll enjoy how the rich cream and spiced cookie flavor combine into something really comforting and a bit indulgent. Saying you’ll never look at tiramisu the same way again isn’t an exaggeration, I promise!

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews

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

Print Recipe

Description

Biscoff Tiramisu is a delightful twist on the classic Italian dessert, substituting traditional ladyfingers with crunchy Biscoff cookies and infusing the cream with rich Biscoff cookie butter for a unique caramelized flavor. Light yet indulgent, this no-bake dessert combines layers of coffee-soaked cookies and a luscious mascarpone cream, dusted with cocoa powder for a perfect finish.

Ingredients

Cream Mixture

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

Other Ingredients

1 cup strong coffee
32-50 Biscoff cookies (30-32 for dessert cups; 48-50 for baking dish)
1-2 tablespoons cocoa powder for dusting

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Instructions

Prepare Biscoff Cream: In a large mixing bowl, add heavy whipping cream and sugar, and whip using a hand mixer or stand mixer with a whisk attachment until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream, then whip until smooth, fluffy, and lump-free. Adjust sweetness to taste.
Assemble Biscoff Tiramisu Casserole: Dip each Biscoff cookie in coffee for 2-3 seconds, flipping once, and layer them at the bottom of a 9″ x 6″ x 3″ baking dish to form two layers of coffee-dipped cookies. Spread half of the cream mixture evenly over the cookies. Repeat dipping and layering the cookies followed by the remaining cream mixture. Dust the top generously with cocoa powder.
Chill the Dessert: Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and set.
Decorate and Serve: Before serving, optionally place a few Biscoff cookies at an angle on top for decoration.
Assemble Individual Biscoff Tiramisu Cups: For smaller servings, layer coffee-dipped Biscoff cookies in 7-oz dessert cups. Use a piping bag to pipe the cream mixture in layers between cookies. Dust with cocoa powder and chill until serving. Garnish with a Biscoff cookie placed at an angle.

Notes

Chill the heavy cream and mixing tools for better whipping results.
Avoid overwhipping the Biscoff cream to prevent mascarpone splitting.
Break cookies if needed to fill gaps in the baking dish layers.
For a different finish, replace cocoa powder with crushed Biscoff cookies and drizzle warm cookie butter.
If avoiding coffee, use whole milk to soak the cookies instead.
Add 1-2 tablespoons of dark rum or brandy to the cream or coffee for an alcohol-enhanced version.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 22 g
Sodium: 80 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 90 mg