If you’ve ever loved the classic Italian dessert tiramisu and also can’t get enough of that iconic caramelized Biscoff flavor, you’re going to flip over this Biscoff Tiramisu Recipe. Seriously, it’s like the best of both worlds—a creamy, dreamy treat with that gently spiced cookie butter magic woven right through every bite. When I first made this in my kitchen, it quickly became a family favorite, and I’m excited to share all the tips that’ll help you nail it too!

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Why This Recipe Works

Perfect Flavor Fusion: Combining smooth mascarpone with luscious Biscoff cookie butter amps up the classic tiramisu into something truly irresistible.
Simple Yet Impressive: No complicated steps or obscure ingredients—just staple items that come together effortlessly.
Versatile Serving Options: Whether you’re making a cozy casserole or individual cups for parties, this recipe adapts beautifully.
Make-Ahead Friendly: You can prep it in advance for stress-free entertaining, letting the flavors meld overnight for the best taste.

Biscoff Tiramisu, Biscoff Tiramisu Kit, Biscoff Cookie Butter Dessert, Easy Biscoff Tiramisu, No-Bake Biscoff Tiramisu - 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

This recipe uses ingredients that play off each other perfectly. The mascarpone lends creamy richness, while the Biscoff cookie butter adds that distinctive caramelized spice note. A hint of vanilla and the coffee soak rounds everything off, making sure each bite sings. When shopping, try to get high-quality mascarpone and the cookie butter for the best results.

Biscoff Tiramisu, Biscoff Tiramisu Kit, Biscoff Cookie Butter Dessert, Easy Biscoff Tiramisu, No-Bake Biscoff Tiramisu - 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: It whips up light and stable, creating the fluffy texture that keeps the tiramisu so luscious.
Sugar: Sweetens the cream without overpowering the cookie butter flavor.
Mascarpone cheese: The heart of tiramisu, providing creamy body and that iconic smooth taste.
Biscoff cookie butter: Adds signature caramelized, spiced sweetness unique to this twist.
Vanilla extract: Enhances all the flavors and adds depth to the cream.
Strong coffee: For dipping cookies—a classic tiramisu step—but here it balances the sweet Biscoff notes perfectly.
Biscoff cookies: The crunchy, spiced cookie layers soak up coffee and cream beautifully.
Cocoa powder: A dusting on top adds a touch of bittersweet finishing flair.

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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

I love how flexible this Biscoff Tiramisu Recipe is. Depending on your mood or occasion, you can amp up the cookie butter for a richer caramel punch or dial back the coffee soak if you prefer a milder, sweeter dessert. Don’t be shy about making it your own — that’s part of the fun!

Extra Biscoff Flavor: I often use a full half cup of the cookie butter for a more pronounced Biscoff taste. It transforms the dessert into a caramel lover’s dream.
No Coffee Version: If you’re not a coffee fan, swap the coffee soak with a quick dip in whole milk—it’s gentler but still delicious.
Alcohol Addition: When I’m feeling fancy, a splash of dark rum or brandy in the cream or coffee soak adds a lovely depth that’s perfect for adult gatherings.
Presentation Twist: For individual servings, try layering it in mini jars or glasses and top with a crushed Biscoff cookie crumble for a bit of crunch.

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

Step 1: Whip Up the Biscoff Cream Base

Start by chilling your heavy whipping cream really well—cold cream whips up faster and holds shape better, so I often pop the bowl and whisk into the fridge for 15 minutes first. Once chilled, whip the cream with sugar until you see soft peaks forming; this means when you lift the whisk, the cream holds its shape but still feels silky. Then fold in the mascarpone, Biscoff cookie butter, and vanilla extract, whipping until smooth and fluffy. Be gentle here—overmixing can cause the mascarpone to split, which I’ve learned the hard way. Taste the cream and add a bit more sugar or cookie butter if you want it sweeter or stronger in flavor.

Step 2: Prepare the Coffee Soak and Cookies

Brew a strong cup of coffee and let it cool to room temperature. This soak is key because it softens the Biscoff cookies just right without turning them mushy. Quickly dip each cookie for 2-3 seconds on each side—keep it brief, especially if your cookies are thinner, or you risk sogginess. If you don’t drink coffee, try whole milk instead; it’s a delightful alternative that keeps things mellow.

Step 3: Layer It Up — Casserole or Cups

If you’re making the casserole, arrange a layer of dipped cookies in your baking dish—breaking a few to fit in gaps if needed. Spread half the Biscoff cream evenly on top, smoothing with a spatula. Repeat with another cookie layer and finish with the remaining cream. For cups, layer cookies and pipe on the cream using a piping bag or a plastic bag with the corner snipped off. I find piping easier and prettier for individual servings, especially if you want to wow guests.

Step 4: Chill, Dust, and Decorate

Cover your dessert and refrigerate for at least 6 hours, or overnight if you can plan ahead. This chilling time lets the flavors marry and the cream set to a silky, sliceable texture. Just before serving, dust generously with cocoa powder—that bittersweet contrast is the cherry on top. I sometimes like to add a few Biscoff cookies inserted at an angle for an adorable finishing touch.

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Pro Tips for Making Biscoff Tiramisu Recipe

Chill Everything: Cold cream whips better, and chilling your mixing bowl and whisk can save time and improve texture.
Quick Cookie Dip: Don’t soak the cookies too long—they should be damp but not soggy to keep the dessert’s texture intact.
Use an Offset Spatula: It helps spread the cream evenly and get into corners for a professional-looking finish.
Avoid Overwhipping: Overmixing mascarpone cream can cause curdling; stop whipping as soon as it’s smooth and fluffy.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff Tiramisu Kit, Biscoff Cookie Butter Dessert, Easy Biscoff Tiramisu, No-Bake Biscoff Tiramisu - 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’m a big fan of decorating my Biscoff tiramisu with a simple dusting of natural cocoa powder, which gives that classic bittersweet edge. Sometimes, I sprinkle crushed Biscoff cookies over the top for extra crunch and visual appeal. If I’m feeling fancy, I drizzle warm cookie butter warmed slightly in the microwave—trust me, it’s heavenly drizzled over those creamy layers.

Side Dishes

This dessert is rich and indulgent, so I usually keep the sides light. Fresh berries like raspberries or strawberries offer a nice tart contrast, or a dollop of lightly sweetened whipped cream can balance the flavors beautifully. For a festive touch, serving alongside espresso or a creamy latte is a real crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve layered this tiramisu in clear glass jars for a cute, rustic vibe—perfect for potlucks or gifts. Another fun idea is to serve it on mini dessert spoons for a bite-sized party treat. If you’re making the casserole, try dusting the top with edible gold dust or a sprinkle of cinnamon for fancy dinner parties!

Make Ahead and Storage

Storing Leftovers

I store leftover Biscoff tiramisu covered tightly in the fridge for up to 3 days. The flavors only get better after a day or two! Just make sure it’s sealed well to avoid it absorbing any fridge odors. I usually take leftovers out 15 minutes before serving so the cream softens slightly and the flavors shine.

Freezing

I’ve tried freezing this tiramisu in individual portions wrapped well in plastic wrap and then foil. It freezes okay, but the texture of the cream changes a bit—more icy than silky—so I recommend enjoying it fresh if you can. If freezing, thaw slowly overnight in the fridge for best results.

Reheating

Tiramisu is best served chilled, so I don’t recommend reheating. Instead, just bring it to room temperature for about 15 minutes before serving to take the chill off and let the flavors become more noticeable.

FAQs

Can I make Biscoff Tiramisu Recipe vegan or dairy-free?

Absolutely! To make it vegan, substitute the heavy cream with coconut cream or a non-dairy whipping cream, use a plant-based cream cheese instead of mascarpone, and look for vegan Biscoff cookie butter. Just note the texture and flavor will be slightly different, but still delicious.
How long does Biscoff Tiramisu last in the fridge?

It’s best eaten within 3 days for optimal freshness and texture. The longer it sits, the softer the cookies get, which some might love, but after a few days it can start to lose its structural integrity.
Can I use other cookies besides Biscoff?

You can! Biscoff cookies have a unique flavor that pairs perfectly with the cream, but if you want a twist, ginger snaps or speculoos cookies are great alternatives that keep that spiced note. Just make sure they’re sturdy enough to soak.
Do I need to use a specific coffee type?

A strong brewed coffee works best to stand up to the sweet richness of the Biscoff and mascarpone. Espresso or a dark roast are good choices, but any strong coffee you enjoy will do.
Is it important to chill the tiramisu overnight?

While you can serve it after 6 hours, chilling it overnight really helps the flavors develop and the texture set perfectly. I usually make it a day ahead for stress-free serving and deeper taste.

Final Thoughts

This Biscoff Tiramisu Recipe has such a special place in my heart because it feels both rustic and refined—comfort in every bite with a touch of elegant flavor. I hope you give it a try, as it’s bound to impress friends, family, or just yourself after a long week. Plus, it comes with zero fuss but all the decadent joy, making it a winner every single time. I’m cheering you on to make this your new go-to dessert!

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 16 reviews

Author: Taylor
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

This Biscoff Tiramisu recipe combines the creamy richness of mascarpone cheese and whipped cream with the unique spiced flavor of Biscoff cookie butter and cookies, soaked in strong coffee. It’s a decadent no-bake dessert perfect for special occasions or when you want a delicious twist on traditional tiramisu.

Ingredients

Biscoff Cream

1 cup heavy whipping cream chilled
1/4 cup sugar
8 ounces mascarpone cheese
1/2 cup Biscoff cookie butter
1 teaspoon vanilla extract

Assembly

1 cup strong coffee
50 Biscoff cookies
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, then whip using 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.
First Layer of Cookies: Dip each Biscoff cookie in the strong coffee for 2-3 seconds, flipping to coat both sides. Layer the dipped cookies evenly at the bottom of a 9″ x 6″ x 3″ baking dish to create the first layer.
Add Cream Layer: Spread half of the prepared Biscoff cream over the cookie layer using an offset spatula or the back of a spoon, smoothing evenly and filling corners.
Second Layer of Cookies: Repeat the cookie dipping process and layer the coffee-soaked cookies on top of the cream layer to form the second cookie layer.
Final Cream Layer and Dusting: Spread the remaining cream mixture evenly over the second cookie layer. Dust the surface with cocoa powder.
Chill: Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld.
Optional Garnish: Just before serving, place a few Biscoff cookies at an angle on top for decoration.

Notes

Chill the heavy cream and equipment before whipping to achieve better volume.
Avoid overwhipping the Biscoff cream to prevent mascarpone from splitting.
Break cookies if needed to fill gaps in the baking dish.
For a different topping, use crushed Biscoff cookies and warm cookie butter drizzle instead of cocoa powder.
If you prefer no coffee, soak cookies in whole milk for 2-3 seconds.
Add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee soak for an adult version.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 110 mg