Biscoff Tiramisu (No-Bake Recipe)

This Biscoff tiramisu is a delicious no-bake twist on classic tiramisu, made with layers of coffee-soaked Biscoff cookies and a rich, fluffy mascarpone cookie butter cream. It's finished with melted Biscoff spread and crushed cookies for even more of that sweet, caramelized cookie flavor. You only need a handful of ingredients and about 15 minutes of prep to make this easy dessert, and it's perfect for Thanksgiving, Christmas, or any special occasion!

Why You’ll Love This Biscoff Tiramisu

I've been a little obsessed with Biscoff this past year. I've made some delicious desserts with it, including my Biscoff cinnamon rolls and Biscoff banana pudding, and I started thinking about what else I could make with those cookies and cookie butter. Tiramisu is a dessert I typically only eat around the holidays, so with the holiday season here, I figured why not combine the two?

I got to work experimenting with a few different techniques until I came up with this Biscoff tiramisu, and I absolutely love how it turned out! Instead of traditional ladyfingers, I use Biscoff cookies dipped in coffee and layer them with a fluffy mascarpone cream mixed with cookie butter. As the dessert chills, the cookies soften and soak up the coffee, giving it that classic tiramisu texture with a delicious caramelized cookie flavor.

Another reason I love this recipe is that it's completely no-bake and perfect for making ahead. You can assemble it the day before Thanksgiving or Christmas, let it chill overnight, and have an incredible holiday dessert ready to serve without spending any time baking.

Ingredients You'll Need

• 8 oz. mascarpone cheese
• 2 tbsps. sugar
• ½ cup Biscoff cookie butter, plus ¼ cup for topping
• 2 cups heavy cream
• 1 tbsp. vanilla extract
• 1 package (8.8 oz. Biscoff cookies)
• 1 cup strong brewed coffee or espresso, cooled

Ingredient Notes That Make This Biscoff Tiramisu Better

• Biscoff cookies: I use these instead of traditional ladyfingers for that signature caramelized cookie flavor. They absorb coffee quickly, so I only dip them for about 1 second per side to keep them from getting too soggy.
• Biscoff cookie butter: I recommend using the smooth Lotus Biscoff spread. I mix ½ cup into the mascarpone filling and save another ¼ cup for drizzling over the top. Warm it slightly to make it easier to drizzle.
• Mascarpone cheese: This gives the tiramisu its rich, creamy texture. I recommend mixing it on low speed just until smooth, since overbeating mascarpone can make it grainy.
• Heavy cream: Use cold heavy whipping cream for the best results. It thickens as you whip it into the mascarpone mixture, creating a light, fluffy filling that holds the layers together.
• Strong coffee or espresso: I like using freshly brewed strong coffee to balance the sweetness of the Biscoff cookies and cookie butter. Make sure it's completely cooled before dipping the cookies.
• Granulated sugar: I only use 2 tablespoons because the Biscoff cookie butter and cookies already add plenty of sweetness to the dessert.

How to Make Biscoff Tiramisu

Step 1: Prepare the Coffee

Brew 1 cup of strong coffee or espresso and set it aside to cool to room temperature. Pour it into a shallow bowl that's wide enough for dipping the Biscoff cookies.

Step 2: Make the Biscoff Mascarpone Mixture

In a large mixing bowl, combine the mascarpone cheese, granulated sugar, ½ cup Biscoff cookie butter, and vanilla extract. Beat with an electric mixer on low speed until smooth and combined.

Slowly pour in the heavy cream while mixing on medium-low speed. Continue beating until the mixture becomes thick, fluffy, and holds its shape when you lift the beaters. Be careful not to overmix.

Step 3: Assemble the First Layer

Working one at a time, dip each Biscoff cookie into the cooled coffee for about 1 second per side. Arrange the dipped cookies in a single layer across the bottom of an 8×8-inch glass baking dish. Spoon a portion of the mascarpone filling over the cookies and gently spread it into an even layer with a spatula.

Step 4: Repeat the Layers

Continue dipping the Biscoff cookies in the coffee and alternating layers of cookies and mascarpone cream until you've used all the filling. Finish with a smooth layer of the mascarpone mixture on top.

Step 5: Add the Biscoff Topping

Warm the remaining ¼ cup of Biscoff cookie butter briefly until it's thin enough to drizzle. Drizzle it evenly over the top of the tiramisu. Roughly crush ¼ cup of Biscoff cookies and sprinkle them around the edges of the dish, leaving some of the cookie butter drizzle visible in the center.

Step 6: Chill and Serve

Loosely cover the baking dish with plastic wrap and refrigerate for 4–6 hours, or until the tiramisu has firmed up. Overnight chilling also works well. Once chilled, slice into squares and serve cold. Enjoy!

My Expert Tips for the Best Biscoff Tiramisu

• Fill in the gaps between cookies. I like breaking a few Biscoff cookies into smaller pieces to fill any empty spaces in the dish. This helps create even layers so every slice has plenty of Biscoff cream and cookies.
• Divide the cream evenly. Before assembling, plan out how many layers you're making. You don't want to run out of mascarpone filling before you reach the top!
• Spread the filling gently. I recommend adding small dollops of cream across the cookies before smoothing it out with an offset spatula. This keeps the soaked cookies from shifting around.
• Save the crushed cookies for serving. If you want a little crunch on top, wait until just before serving to add the crushed Biscoff cookies. Otherwise, they'll soften in the refrigerator.
• Use a clean knife for slicing. For neat squares that show off the layers, use a sharp knife and wipe it clean between cuts.

Biscoff Tiramisu FAQs

What is Biscoff tiramisu?

Biscoff tiramisu is a no-bake twist on traditional Italian tiramisu. Instead of ladyfingers, it uses coffee-soaked Lotus Biscoff cookies layered with a fluffy mascarpone and cookie butter cream. It has the classic creamy tiramisu texture with a sweet, caramelized cookie flavor.

Can I make Biscoff tiramisu ahead of time?

Absolutely! This is one of my favorite desserts to make ahead for Thanksgiving or Christmas. You can assemble it the night before and refrigerate it overnight. The extra chilling time helps the layers firm up, making it easier to slice. Just save the crushed cookie topping until serving.

Does Biscoff tiramisu contain coffee or alcohol?

This recipe contains coffee but no alcohol. Traditional tiramisu sometimes includes coffee liqueur or Marsala wine, but neither is needed here. If you want to avoid caffeine, you can use strongly brewed decaf coffee instead.

Does Biscoff tiramisu contain raw eggs?

No! Unlike some traditional tiramisu recipes, my version doesn't use any eggs in the mascarpone filling. The heavy cream gives it a light, fluffy consistency without needing whipped egg whites or egg yolks.

Why is my Biscoff tiramisu runny?

The filling may not have been whipped long enough, or the dessert may need more time in the refrigerator. Make sure the mascarpone cream is thick enough to hold its shape before assembling. Also, avoid oversoaking the cookies, which can add too much moisture to the layers.

Can I use cream cheese instead of mascarpone?

I recommend sticking with mascarpone for this recipe. It has a richer, milder flavor and a softer texture than cream cheese. Cream cheese would make the filling tangier and denser, changing the taste and consistency of the finished tiramisu.

How do I store leftover Biscoff tiramisu?

Store leftovers tightly covered in the refrigerator for up to 3–4 days. I recommend enjoying it within the first 2 days for the best texture, since the Biscoff cookies will continue to soften as they sit.

Can I freeze Biscoff tiramisu?

I don't recommend freezing this recipe. The mascarpone and whipped cream filling can change texture after thawing, and the coffee-soaked cookies may become overly soft. For the best results, prepare it a day ahead and keep it refrigerated until serving.

More No-Bake Desserts

• Biscoff Yogurt Cheesecake
• Biscoff Truffles
• Pumpkin Fluff
• Pecan Pie Lasagna
• Sweetened Condensed Milk Fudge