I’m so excited to share this Biscoff Dessert Tiramisu Recipe with you because it’s hands-down one of my all-time favorite twists on classic tiramisu. Imagine that rich, cozy coffee-soaked ladyfinger vibe, but with the irresistible caramelized, cinnamon-spiced punch of Biscoff cookies and cookie butter. Once you get a bite of this, you’ll want to make it all the time—trust me, it’s that fan-freaking-tastic. Ready to dive in? Let’s get you set up for dessert bliss!

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Why This Recipe Works

Bold Biscoff Flavor: Using both Biscoff cookies and cookie butter layers packs that rich caramel-spiced punch in every bite.
Smooth, Fluffy Cream: The mascarpone mixed with whipped cream and cookie butter creates a luscious, cloud-like texture that’s not too heavy.
Easy to Assemble: No complicated steps here—just dip, layer, chill, and you’re set for a crowd-pleaser.
Versatile Serving Options: Whether you prefer a traditional casserole or pretty individual cups, this recipe adapts beautifully.

Biscoff Dessert Tiramisu, Biscoff Tiramisu, Biscoff Cookie Dessert, No-Bake Tiramisu with Biscoff, Cookie Butter 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

The magic of this Biscoff Dessert Tiramisu Recipe lies in combining a few simple ingredients that complement each other perfectly. Each component plays a key role — from the creamy, slightly tangy mascarpone to the crunchy yet soft Biscoff cookies soaked just right. Here’s why you want these particular ingredients on hand and my little tips for selecting them.

Biscoff Dessert Tiramisu, Biscoff Tiramisu, Biscoff Cookie Dessert, No-Bake Tiramisu with Biscoff, Cookie Butter 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: Make sure it’s well chilled to whip beautifully into soft peaks, giving your cream mixture lightness without being too stiff.
Sugar: Just a touch to balance the flavors—I use regular granulated sugar, but feel free to experiment with superfine sugar for quicker dissolving.
Mascarpone cheese: The star of classic tiramisu, providing that creamy texture and slight tang; opt for good-quality mascarpone for the best results.
Biscoff cookie butter: This packs the iconic Lotus flavor into the cream itself—using closer to ½ cup really lets that caramel-cinnamon shine through.
Vanilla extract: Adds warmth and depth; pure vanilla extract always elevates any dessert.
Strong coffee: The dipping liquid for your cookies—brew it bold and fresh, and if you want to keep things non-caffeinated, whole milk works surprisingly well too.
Biscoff cookies: For the layers and crunch, dipping for just 2-3 seconds keeps them perfectly soft but intact.
Cocoa powder: For dusting on top—it adds that traditional tiramisu touch and balances the sweetness wonderfully.

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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 thing I love about this Biscoff Dessert Tiramisu Recipe is how easily you can make it your own. I often play with the balance between Biscoff cookie butter and mascarpone to adjust richness, or sneak in a splash of rum for a grown-up kick. You should totally try whatever suits your cravings!

Extra Boozy: When I add 1-2 tablespoons of dark rum or brandy into the mascarpone cream, it gives a lovely mature flavor that pairs beautifully with coffee-soaked cookies.
Non-Coffee Version: If coffee’s not your thing, try soaking the Biscoff cookies in milk instead. It softens them nicely and keeps the dessert approachable for anyone.
Presentation Style: I’ve served this both in a baking dish and in individual dessert cups — the cups make it look fancy for dinner parties but also help with portion control.

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

Step 1: Whip Up That Dreamy Biscoff Cream

Begin by pouring your cold heavy whipping cream and sugar into a large bowl. Whip with a hand mixer (or stand mixer with a whisk attachment) until you see soft peaks form—that’s when the cream holds a gentle shape but isn’t stiff. Next, gently fold in the mascarpone, Biscoff cookie butter, and vanilla extract, then whip again just until everything is smooth and fluffy. I always taste a bit here to make sure it’s sweet enough—feel free to add a little more sugar or cookie butter if you want it richer. Just don’t overwhip, or the mascarpone can split and get grainy, which is something I learned the hard way!

Step 2: Soak and Layer Your Biscoff Cookies

Grab your strong coffee (or milk if you’re skipping coffee) and pour it into a shallow dish for easy dipping. Quickly dunk each Biscoff cookie for about 2-3 seconds — just enough so they soften but don’t fall apart. Then line the bottom of your pan or dessert cups with a layer of these coffee-soaked cookies. This step is quick but crucial: too long in the liquid and they’ll turn soggy; too short and they won’t soak up enough flavor.

Step 3: Layer the Cream and Cookies

Spread half of your Biscoff cream over the cookie layer, smoothing it out with an offset spatula or the back of a spoon to get into all the corners evenly. Then repeat the cookie dip and layering process for a second round. Finish by spreading the rest of the cream on top and dusting with cocoa powder. If you want to get fancy, sprinkle crushed Biscoff cookies or drizzle a bit more warm cookie butter over the top — it’s one of my favorite finishing touches!

Step 4: Chill, Wait, and Savor

Cover your tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best. This chill time lets the flavors meld and the cookies soak perfectly. When you’re ready to serve, add a few Biscoff cookies at an angle on top for a cute and textural garnish.

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Pro Tips for Making Biscoff Dessert Tiramisu Recipe

Chill Everything First: I always chill the bowl, whisk, and heavy cream before whipping to get the fluffiest cream possible, which makes the texture dreamy.
Don’t Over-Soak Cookies: Timing is everything when dipping the Biscoff cookies—2-3 seconds is perfect to avoid mushy layers.
Taste As You Go: After mixing your cream, always taste it. Sometimes I add a little more cookie butter or vanilla depending on my mood.
Customize Layers: Breaking some cookies to fill gaps in your pan helps layer evenly and looks neater — it’s a neat trick I learned to avoid wasted cookie crumbs at the edges.

How to Serve Biscoff Dessert Tiramisu Recipe

Biscoff Dessert Tiramisu, Biscoff Tiramisu, Biscoff Cookie Dessert, No-Bake Tiramisu with Biscoff, Cookie Butter 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 love topping this tiramisu with a generous dusting of cocoa powder to keep it feeling traditional. But my personal favorite is to add a Biscoff cookie placed at a jaunty angle for an instant “wow” moment when served—plus, it adds a lovely crunch. Sometimes I crumble a few cookies on top or swirl a warmed drizzle of cookie butter to make it look extra special.

Side Dishes

Since this dessert is so indulgently sweet and rich, I usually serve it after a light meal like a fresh green salad or a simple roasted chicken. For coffee lovers, pairing with a strong espresso or cappuccino just keeps the cozy vibes going strong.

Creative Ways to Present

For holidays or special occasions, I like making this Biscoff Dessert Tiramisu Recipe in clear individual glasses layered so everyone can see the beautiful layers of cookies and cream. Adding a sprig of mint or a sprinkle of toasted pecans on top gives it a little gourmet touch that guests really love. Plus, it makes dessert feel more personal!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. This dessert actually tastes even better the next day as the flavors meld further! It’s best eaten within 3 days to keep the cream fresh and cookies perfectly soft.

Freezing

Freezing tiramisu can be tricky because of the delicate texture of mascarpone cream. I’ve had decent results by freezing individual servings wrapped well in foil and plastic wrap, but I recommend thawing overnight in the fridge and serving the day after for best texture and flavor.

Reheating

This tiramisu is best served chilled, so reheating isn’t necessary—or recommended. If your cream hardens a bit in the fridge, just leave it out for 10-15 minutes before serving to soften it up.

FAQs

Can I make this Biscoff Dessert Tiramisu Recipe ahead of time?

Absolutely! This dessert benefits from resting in the fridge for at least 6 hours, preferably overnight, so the cookies absorb the cream and coffee flavors and everything sets perfectly. Prepare it the day before your event for the best taste.
What if I don’t have Biscoff cookie butter?

If you can’t find Biscoff cookie butter, you can substitute with peanut butter for a nuttier twist or even Nutella for a chocolatey version—though it won’t have the same signature caramel spice flavor. Alternatively, you could crush extra Biscoff cookies into the cream to boost flavor.
Can I make this dessert without alcohol?

Yes! Alcohol is totally optional in this recipe. If you prefer to keep it kid-friendly or simply avoid alcohol, just skip it and enjoy the pure Biscoff and coffee flavors. Adding rum or brandy is just a fun enhancement, not a must.
How long does Biscoff tiramisu keep in the fridge?

Stored properly in an airtight container, this tiramisu stays fresh and delicious for up to 3 days. The cookies soften beautifully but try to eat it within this window for the best texture and taste.

Final Thoughts

This Biscoff Dessert Tiramisu Recipe holds a special place in my heart because it combines my love of classic Italian dessert with the nostalgic warmth of Biscoff’s unique spice and caramel flavors. It’s a crowd-pleaser that’s surprisingly simple to assemble but feels like a real showstopper when served. Trust me, once you make this, you’ll be handing out the recipe like it’s your secret weapon. So, gather your ingredients, invite a friend over, and make some magic happen with this delicious tiramisu—you won’t regret a bite!

Biscoff Dessert Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 19 reviews

Author: Amanda
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, combining rich mascarpone cream with the unique caramelized flavor of Biscoff cookie butter and crispy Biscoff cookies soaked in strong coffee. This no-bake dessert is layered to perfection and chilled for several hours, resulting in a smooth, fluffy, and indulgent treat perfect for any occasion.

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

Assembly

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, whip the chilled heavy cream and sugar using a hand mixer or stand mixer whisk attachment until soft peaks form. Add the mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream, then continue whipping until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
Assemble in Baking Dish: Dip each Biscoff cookie into the strong coffee for 2-3 seconds, flipping to coat both sides, then layer them in the bottom of a 9″ x 6″ x 3″ baking dish. Create two layers of coffee-dipped cookies. Spread half of the Biscoff cream evenly over the cookie layers using an offset spatula or the back of a spoon, making sure to fill all corners. Repeat with the second layer of coffee-dipped cookies, then spread the remaining cream on top.
Finish and Chill: Dust the top surface evenly with cocoa powder. Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and the dessert to set.
Assemble Individual Cups (Optional): For individual servings, dip Biscoff cookies in coffee for 2-3 seconds and place them in the bottom of 7-oz dessert cups to form two layers. Transfer the Biscoff cream to a piping bag or ziplock bag with a ½-inch cut opening and pipe the cream over the cookie layers in a circular motion from edges to center. Dust with cocoa powder, chill, and garnish with a whole Biscoff cookie at an angle before serving.

Notes

Chill the cream and mixing tools beforehand for better whipping results.
Do not overwhip the mascarpone mixture as it can split; whip until just smooth and fluffy.
You may need to break some Biscoff cookies to fit the size of your baking dish evenly.
Instead of cocoa powder, top with crushed Biscoff cookies and a drizzle of warmed cookie butter for extra indulgence.
For coffee-free version, substitute coffee with whole milk for soaking the cookies.
Add 1-2 tablespoons dark rum or brandy to the cream or coffee for an alcoholic flavor boost, if desired.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 25 g
Sodium: 80 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 75 mg