Name: Easy Biscoff Tiramisu
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Italian-Inspired
Ingredients: 8 oz (225 g) mascarpone cheese, chilled; ½ cup Biscoff cookie butter (plus extra for drizzling); ¼ cup granulated sugar; 1 cup heavy whipping cream, chilled; 1 tsp vanilla extract (optional); Pinch of salt (optional); 1½ cups strong coffee or espresso, cooled; 2 packages Biscoff cookies

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This easy Biscoff Tiramisu is a no-bake dessert that combines layers of coffee-soaked Biscoff cookies with a creamy Biscoff mascarpone filling. It takes just 10 minutes of active work, requires only six main ingredients, and tastes absolutely indulgent while being foolproof to make.

Easy Biscoff Tiramisu

Why You’ll Love This Recipe

I love this recipe because it feels elegant but takes almost no effort. Instead of traditional ladyfingers, I use Biscoff cookies, which already pair perfectly with coffee. The mascarpone cream comes together in minutes with Biscoff cookie butter, making it extra rich and flavorful. I don’t need to cook anything, and the dessert can be made ahead of time, which makes it stress-free for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mascarpone cheese, chilled
Biscoff cookie butter
Granulated sugar
Heavy whipping cream, chilled
Vanilla extract (optional)
Pinch of salt (optional)
Strong coffee or espresso
Biscoff cookies

Directions

In a bowl, whisk mascarpone, Biscoff cookie butter, sugar, vanilla, and salt for about 30–60 seconds until smooth.
Add cold heavy cream and whisk again until stiff peaks form and the cream becomes pipeable.
Quickly dip Biscoff cookies in strong coffee (about 1–2 seconds per cookie) and place two layers at the bottom of your dish or dessert cups.
Spread half of the cream mixture on top of the cookies.
Repeat the layering with another two layers of soaked cookies and the remaining cream.
Refrigerate for at least 4 hours or overnight.
Before serving, decorate with crushed Biscoff cookies and a drizzle of warmed cookie butter.

Servings and timing

This recipe makes about 8 servings. It takes 10 minutes of prep time, plus at least 4 hours of chilling in the refrigerator.

Variations

I sometimes add a dusting of cocoa powder on top for a more traditional tiramisu finish.
If I want a cheesecake-like taste, I swap mascarpone for cream cheese.
For a kid-friendly twist, I replace coffee with hot chocolate or flavored milk.
It also works beautifully in small dessert cups for individual servings.

storage/reheating

I like to store leftovers covered in the fridge for up to 3–4 days. The flavors deepen as it rests, making it even better the next day. This dessert should not be reheated since it is cream-based. Freezing isn’t recommended because the mascarpone cream can lose its smooth texture.

FAQs

Can I make this tiramisu ahead of time?

Yes, I find it tastes even better when made the night before because the cookies soften and the flavors meld together.

Can I substitute the coffee?

I sometimes use hot chocolate, milk, or even chai tea if I want a non-coffee version.

What can I use instead of mascarpone cheese?

When I don’t have mascarpone, I use cream cheese for a denser, cheesecake-like version.

Can I use another brand of cookie butter or cookies?

Yes, I’ve tried other speculoos cookies and spreads, and they work well, though the flavor may be slightly different from Lotus Biscoff.

Why doesn’t this recipe use eggs like traditional tiramisu?

I prefer using whipped cream for stability instead of raw eggs—it makes the recipe simpler and safer without compromising the creamy texture.

Conclusion

This Biscoff Tiramisu is a dessert I keep coming back to whenever I want something quick, impressive, and delicious. With its rich cookie butter cream and coffee-soaked layers, it feels indulgent but is incredibly easy to prepare. Whether I serve it in a big dish for a family gathering or in little dessert cups, it always turns out to be a crowd-pleaser.