If you’re a fan of both tiramisu and that irresistibly spiced Biscoff cookie butter, wait until you try this **Biscoff Tiramisu Recipe**. It’s like the classic Italian dessert had a deliciously cozy makeover — creamy, dreamy, and packed with that caramelized cookie flavor we all love. Trust me, this recipe isn’t just easy, it’s downright addictive, and I can’t wait to walk you through making it at home!

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Why This Recipe Works

Rich & Creamy Texture: The mascarpone and heavy cream whip up into the perfect, silky cream that holds its shape beautifully.
Biscoff Flavor Infusion: Incorporating Biscoff cookie butter right into the cream adds that signature spiced depth you’re craving.
Quick Assembly: With just a few simple steps, you get a show-stopping dessert without any complicated techniques.
No Raw Eggs Needed: Safer, easier, and just as indulgent as classic tiramisu thanks to the luscious cream and cookie layers.

Biscoff Tiramisu, Biscoff Tiramisu recipe, easy Biscoff tiramisu, no-bake Biscoff dessert, caramelized cookie butter tiramisu - The image shows three square glass containers filled with a layered dessert placed on a white marbled surface covered partly with a white cloth. Each container has four visible layers: at the bottom, a dark brown layer with a crumbly texture; above it, a smooth light beige creamy layer; the third layer is another dark brown crumbly layer similar to the bottom; and on the top, piped dollops of cream in light beige form neat rows covering the entire surface. This top cream layer is drizzled with a thick caramel-colored sauce and sprinkled lightly with crushed cookie crumbs that add texture. Around the containers, whole and broken caramel-colored cookies are scattered on the white cloth, adding a rustic look. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Biscoff Tiramisu Recipe plays a key role in delivering that perfect balance of creaminess, sweetness, and spice. Plus, using good quality mascarpone and freshly brewed strong coffee really elevates the final dessert.

Biscoff Tiramisu, Biscoff Tiramisu recipe, easy Biscoff tiramisu, no-bake Biscoff dessert, caramelized cookie butter tiramisu - Flat lay of a small mound of smooth, creamy mascarpone cheese on a simple white ceramic plate, a dollop of rich golden Biscoff cookie butter in a small white ceramic bowl, a few tablespoons of white granulated sugar heaped in another small white bowl, a whole uncracked brown egg with a clean shell beside a pinch of fine white salt in a tiny white bowl, several whole crisp Biscoff cookies arranged neatly in a row, a small white bowl filled with strong dark espresso coffee, and a white ceramic bowl overflowing with thick, freshly whipped heavy cream with soft peaks, all 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

Mascarpone cheese: Make sure it’s chilled and fresh; it adds the rich, creamy base that tiramisu is famous for.
Biscoff cookie butter: This is where the magic happens—its warm caramel and spice notes infuse the entire cream.
Granulated sugar: Just enough to sweeten without overpowering the Biscoff flavor.
Vanilla extract (optional): A little vanilla never hurts and complements the cookie butter beautifully.
Pinch of salt: Enhances all the other flavors for a more balanced taste.
Heavy whipping cream: Chilled and whipped to stiff peaks, this lightens the mascarpone mixture and gives it that airy texture.
Biscoff cookies: Used for dipping and layering, they soak up the coffee perfectly and add that signature crunch and flavor.
Strong coffee or espresso: Essential to soak the cookies and build that classic tiramisu coffee kick.

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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 making this Biscoff Tiramisu Recipe my own depending on the occasion. Sometimes I add a dusting of cocoa powder or a drizzle of melted Biscoff cookie butter on top for that extra wow factor. You can absolutely experiment here and make it yours!

Extra Crunch: I once added chopped Biscoff cookies between the layers for a fun texture contrast, and it was a hit with guests.
Dairy-Free Version: Swap mascarpone for a coconut cream-based alternative and use coconut whipped cream—you’ll still get a luscious result.
Flavor Boost: A splash of cinnamon or nutmeg in the cream mixture adds lovely warmth.
Alcohol Twist: If you like it traditional, a tablespoon of coffee liqueur or rum mixed into the soaked coffee adds depth.

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

Step 1: Whip Up the Biscoff Mascarpone Cream

Start by combining the mascarpone, Biscoff cookie butter, sugar, vanilla, and a pinch of salt in a clean bowl. Whisk gently for about 30-60 seconds until smooth and creamy—be careful not to overmix or the mascarpone might split. Then, add the chilled heavy cream and whisk on medium speed until stiff peaks form, roughly 1-2 minutes. I like to scrape down the sides with a spatula to get everything evenly blended. This whipped mixture should be fluffy but still hold its shape—perfect for layering later.

Step 2: Soak and Layer the Biscoff Cookies

Quickly dip each Biscoff cookie in your strong coffee for 1-2 seconds—don’t soak them too long or they’ll get soggy! I usually lay two layers of dipped cookies at the bottom of my dish, adding some crushed or broken ones to fill gaps so every bite counts. This soaking method ensures the cookies soak up that rich coffee flavor while still keeping a bit of structure.

Step 3: Build Your Biscoff Tiramisu Layers

Spread half of the creamy mascarpone mixture evenly over your cookie base. Then repeat the cookie dipping and layering process one more time. Top off with the remaining cream—if you want, pipe it for a fancy finishing touch like I do with a star tip, it looks so pretty! Pop the whole thing in the fridge for at least four hours, but overnight is best. This resting time lets everything set and flavors meld beautifully.

Step 4: Garnish and Serve

Before serving, sprinkle crushed Biscoff cookies on top and drizzle with some warmed-up cookie butter for that extra caramel goodness. If you like, a light dusting of cocoa powder adds a touch of classic tiramisu flair. Serve chilled, dig in, and prepare to wow your friends and family!

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Pro Tips for Making Biscoff Tiramisu Recipe

Chill Everything: Cold mascarpone and heavy cream whip up better, so pop them in the fridge ahead of time.
Watch the Soaking Time: 1-2 seconds is key to prevent soggy cookies—which makes the texture perfect.
Gentle Folding: When combining whipped cream with mascarpone, do it gently to keep the cream light and fluffy.
Overmix Warning: Resist the urge to overwhip mascarpone or it can curdle; stop as soon as smooth.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff Tiramisu recipe, easy Biscoff tiramisu, no-bake Biscoff dessert, caramelized cookie butter tiramisu - A square glass container holds a dessert with multiple layers. The top layer is decorated with evenly spaced dollops of light beige cream, each with a swirled texture, sprinkled with golden brown crumbled cookie bits. A rich caramel sauce is drizzled over the cream and crumbs in thin, uneven lines. Some crushed cookie pieces are scattered on the white cloth beneath the container, which sits on a white marbled surface. Another similar container is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping this tiramisu with crushed Biscoff cookies and a drizzle of warmed cookie butter—it amps up the flavor and makes the presentation inviting. Sometimes, I also dust a touch of cocoa powder to keep a nod to classic tiramisu, but the cookie butter is definitely the star on this one!

Side Dishes

Since this dessert is rich and creamy, I like pairing it with light accompaniments like fresh berries or a simple fruit salad to balance out the indulgence. A cup of black coffee or espresso on the side also complements the flavors perfectly.

Creative Ways to Present

If you’re serving this Biscoff Tiramisu Recipe at a party, try layering it in individual glasses or mason jars. It makes for a charming presentation and easy portion control. For a festive touch, top with edible gold flakes or a sprinkle of cinnamon just before serving.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly with plastic wrap in the fridge, and it keeps its creamy texture for up to 3 days. The flavors actually deepen over time, so it’s perfect if you’re prepping ahead for a special occasion.

Freezing

Freezing this dessert is possible but not always ideal because the texture of mascarpone and whipped cream can change. If you do freeze it, wrap it well in an airtight container and thaw overnight in the fridge. Expect a slightly different consistency, but it still tastes great.

Reheating

This dessert is best enjoyed chilled, so I recommend skipping reheating altogether. If you prefer it a bit less cold, just let it sit at room temperature for 15-20 minutes before serving to soften the cream layers.

FAQs

Can I use regular tiramisu ladyfingers instead of Biscoff cookies?

Absolutely! While Biscoff cookies add that unique caramel and spice flavor, classic ladyfingers soaked in coffee will still work well with the mascarpone and cookie butter cream. Just keep in mind the flavor profile will shift closer to traditional tiramisu.
Is it necessary to chill the tiramisu overnight?

Chilling overnight is ideal because it lets all the layers meld together and firm up, making for easier slicing and richer flavor. That said, if you’re short on time, 4 hours in the fridge will still yield delicious results.
Can I make the Biscoff mascarpone cream ahead of time?

Yes! You can prepare the cream up to a day in advance and keep it covered in the fridge. Just give it a quick gentle whisk before assembling if it’s settled.
What coffee should I use for soaking the cookies?

Strong brewed coffee or espresso works best. A robust coffee flavor prevents the dessert from tasting too sweet and balances the cookie butter’s richness beautifully.
Can I add alcohol to this Biscoff Tiramisu Recipe?

Definitely! Adding a splash of coffee liqueur or rum to your coffee before soaking the cookies adds a lovely warmth. Just adjust the soaking time to avoid overly soggy cookies.

Final Thoughts

Honestly, this Biscoff Tiramisu Recipe has become my go-to showstopper dessert. The blend of creamy mascarpone, the unique sweetness of Biscoff cookie butter, and that hint of espresso-soaked cookie just never gets old. Whether you’re whipping it up for a cozy night in or a dinner party, it’s always met with oohs and ahhs. Give it a try—you might just fall in love with tiramisu all over again, but with a deliciously spiced twist.

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 6 reviews

Author: Amanda
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: Italian-American
Diet: Vegetarian

Print Recipe

Description

This easy Biscoff Tiramisu recipe offers a delicious twist on the classic Italian dessert by incorporating the unique flavors of Biscoff cookies and cookie butter. With its creamy mascarpone and cookie butter layer, combined with coffee-soaked Biscoff cookies, this no-bake dessert is perfect for an impressive yet simple treat that can be prepared ahead and chilled overnight.

Ingredients

Biscoff Mascarpone Cream:

8 ounces good quality mascarpone cheese (226g), chilled
½ cup Biscoff cookie butter (140g)
2 tablespoons granulated sugar
½ teaspoon vanilla extract (optional)
Pinch of salt (optional)
2 cups heavy whipping cream (480g), chilled

Assembly:

50-60 Biscoff cookies
1½ cups strong coffee or espresso

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Instructions

Prepare the Biscoff Mascarpone Cream: In a clean bowl, combine the mascarpone cheese, Biscoff cookie butter, granulated sugar, vanilla extract, and pinch of salt. Whisk for 30-60 seconds until the mixture is creamy but not overmixed.
Whip the Cream: Add the chilled heavy whipping cream to the mascarpone mixture. Whisk on medium speed for 1-2 minutes until stiff peaks form, making the mixture pipeable. Use a spatula to scrape the edges and bottom to ensure everything is evenly mixed.
Soak the Biscoff Cookies: Quickly dip each Biscoff cookie into the strong coffee or espresso for 1-2 seconds, making sure they absorb some coffee but don’t get soggy.
Assemble the First Layer: Place two layers of the soaked Biscoff cookies at the bottom of your serving dish or cups. You can break some cookies to fill any gaps for an even layer.
Add the First Cream Layer: Spread half of the Biscoff mascarpone cream evenly over the cookie layer.
Assemble the Second Layer: Repeat dipping and layering two more layers of soaked Biscoff cookies over the cream layer.
Add the Final Cream Layer: Spread the remaining mascarpone cream on top. Optionally, reserve some cream to pipe decorative patterns using a ½ inch French star tip.
Chill: Refrigerate the assembled tiramisu overnight or for at least 4 hours to allow it to fully set.
Decorate and Serve: Before serving, garnish with crushed Biscoff cookies and drizzled warmed cookie butter. Optionally sprinkle with cocoa powder to enhance its resemblance to classic tiramisu.

Notes

Do not overmix mascarpone and cookie butter mixture to avoid breaking the texture.
Use very strong coffee or espresso for a rich coffee flavor that balances the sweetness of Biscoff.
Be gentle when dipping cookies to avoid them becoming soggy.
Chilling overnight produces the best flavor and texture.
You can dust cocoa powder on top to recreate a more traditional tiramisu finish.
If you prefer less sweetness, reduce the sugar by half or omit it entirely.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 28 g
Sodium: 85 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 120 mg