If you’re anything like me and have a soft spot for both Biscoff cookies and classic tiramisu, then you’re going to absolutely love this Biscoff Tiramisu Recipe. It’s an indulgent twist on that beloved Italian dessert, swapping out ladyfingers for those caramelized, spiced Biscoff cookies and layering in the luscious cookie butter flavor throughout. Trust me, once you try this, it’ll be your new go-to dessert for impressing friends or treating yourself on a cozy night in. Stick around—I’ll walk you through every detail, so you nail this dessert perfectly.

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Why This Recipe Works

Biscoff’s Unique Flavor: Using Biscoff cookies and cookie butter gives this tiramisu a warm, spiced caramel twist that’s totally addictive.
Easy Assembly: No crazy techniques needed—just dip, layer, and chill for a fuss-free dessert that looks impressive.
Versatile Serving Options: Whether you prefer a classic baking dish or cute individual cups, this recipe adapts beautifully.
Creamy & Balanced: The mascarpone and whipped cream blend creates a smooth, fluffy texture that perfectly balances the cookie crunch and coffee dip.

Biscoff Tiramisu, Biscoff dessert, cookie butter tiramisu, caramelized cookie tiramisu, Biscoff layered dessert - 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 ingredients for this Biscoff Tiramisu Recipe are simple, yet thoughtfully chosen to build layers of flavor and texture. The star is definitely the Biscoff cookie butter, which marries perfectly with creamy mascarpone and just the right amount of coffee to soak those cookies without sogginess. A few key notes on shopping: always grab good-quality mascarpone (don’t substitute with cream cheese for this one) and pick chilled heavy cream for better whipping results.

Biscoff Tiramisu, Biscoff dessert, cookie butter tiramisu, caramelized cookie tiramisu, Biscoff layered dessert - 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: Cold cream whips up better and gives you that light yet stable creaminess.
Sugar: Balances the cookie butter’s spiced notes and smooths out the cream’s richness.
Mascarpone cheese: The heart of any tiramisu, it adds lushness and a slightly tangy depth—essential for authentic flavor.
Biscoff cookie butter: This packs that signature caramel spice taste that sets this tiramisu apart from classic versions.
Vanilla extract: Adds a subtle aromatic sweetness that rounds out the cream mixture.
Strong coffee: Essential for soaking the Biscoff cookies just right—enough to soften but not drown.
Biscoff cookies: Crunchy, spiced, and perfect for layering; if the size doesn’t fit your dish, just break them gently.
Cocoa powder: Dusting the top gives a beautiful finishing touch and a hint of bittersweet contrast.

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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.

Make It Your Way

I love switching things up depending on the occasion. Sometimes I make this Biscoff Tiramisu Recipe in a big baking dish for gatherings, other times I pipe it into individual cups for a fancy presentation that makes every guest feel special. Feel free to personalize ingredients too—adjust the cookie butter amount for a stronger or milder flavor, or skip the coffee soak if you prefer something less bold.

Alcohol boost: Adding a splash of dark rum or brandy enhances the dessert’s flavor complexity—perfect for adult get-togethers.
Non-coffee soak: If coffee isn’t your thing, try dipping the Biscoff cookies in whole milk to keep that classic creaminess without bitterness.
Extra crunch: Toss crushed Biscoff cookies on top with a drizzle of warmed cookie butter for a delightful texture contrast.
Dairy-free twist: I haven’t tried it myself, but swapping mascarpone for a coconut cream-based alternative could work for those avoiding dairy.

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

Step 1: Whip the Cream and Build the Cookie Butter Mixture

Start by chilling your heavy cream really well—it whips better that way. Then, use a hand or stand mixer to whip it with sugar until soft peaks form. Next, gently fold in mascarpone, Biscoff cookie butter, and vanilla extract. Whip it again just enough to get a smooth, fluffy cream—no lumps! Taste the cream here and add a touch more sugar or cookie butter if you want it sweeter or stronger; I usually stick to ½ cup of cookie butter but won’t judge if you go all-in.

Step 2: Dip and Layer the Biscoff Cookies

Brew some strong coffee and let it cool. Take each Biscoff cookie and dip it quickly—just 2 to 3 seconds on each side—then lay them in your dish or dessert cups. The goal here is to keep them moist but not soggy, so resist the urge to dunk longer. For a baking dish, you’ll want about two layers; for cups, just enough to create a neat two-layer structure.

Step 3: Spread the Cream and Repeat

Use an offset spatula or the back of a spoon to spread half of your creamy Biscoff mixture evenly over the cookie base. Then repeat: dip cookies, layer, and top with the remaining cream. This layering is what gives the tiramisu its signature silky texture and rich flavor depth.

Step 4: Finish and Chill

Once your final cream layer is spread smooth, dust the top with cocoa powder. For a showstopper, tuck a couple of whole Biscoff cookies at an angle before covering it with plastic wrap. Pop it in the fridge and give it at least 6 hours (overnight is best) for those flavors to marry beautifully.

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Tips from My Kitchen

Chill everything: Cold cream and cold bowls help whip up larger, fluffier peaks faster—don’t skip this step.
Watch the dipping time: Quick dips prevent soggy cookies, which can ruin the texture of your tiramisu.
Gentle folding: When mixing mascarpone with cream, be gentle to keep that silky texture without splitting.
Patient chilling: Resist the urge to dig in early—letting it chill overnight amplifies flavor and texture.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff dessert, cookie butter tiramisu, caramelized cookie tiramisu, Biscoff layered dessert - 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 sucker for a simple cocoa dusting, but lately, I’ve loved adding crushed Biscoff cookie crumbs on top for extra crunch and a drizzle of warmed cookie butter just before serving. It’s like a little crispy caramel magic that impresses every time. Don’t hesitate to toss in a few extra whole cookies for garnish—they make for a charming and edible decoration.

Side Dishes

This dessert pairs beautifully with light bites—think fresh berries or a crisp, bright fruit salad to cut through the richness. If you’re serving it after dinner, a smooth espresso or a glass of dessert wine like Moscato complements the tiramisu’s caramel notes perfectly.

Creative Ways to Present

For a holiday party, I’ve layered the tiramisu in clear glasses and topped each one with a tiny sprig of fresh mint or a sprinkle of edible gold dust to add sparkle. Another fun idea: assemble in mini mason jars with lids for easy grab-and-go servings, making it a cute surprise for guests or gifts.

Make Ahead and Storage

Storing Leftovers

Store your Biscoff Tiramisu covered tightly in the fridge where it will stay fresh for up to 3 days. I like to keep it in the original dish wrapped well with plastic wrap or foil to protect it from absorbing other fridge odors.

Freezing

While I don’t make a habit of freezing tiramisu, this Biscoff version can be frozen if you wrap it tightly in plastic and then foil to avoid freezer burn. Thaw it overnight in the fridge before serving for best texture. Just know the cookies might lose a bit of their original crunch.

Reheating

Sincere confession: tiramisu is best served cold! So instead of reheating, I recommend enjoying leftovers straight from the fridge. If you’re craving warmth, try pairing it with a hot espresso or tea to get that cozy contrast without compromising the dessert’s delicate texture.

FAQs

Can I use regular ladyfingers instead of Biscoff cookies?

Absolutely! While Biscoff cookies bring a unique spiced caramel flavor, ladyfingers work as a classic alternative. Keep in mind the flavor profile will shift more towards traditional tiramisu, so you might want to adjust your cookie butter amount accordingly.
How long should I chill the Biscoff Tiramisu before serving?

Chilling for at least 6 hours is key, but overnight is even better. This resting time lets the cookies soften nicely and allows the flavors to blend into that signature melt-in-your-mouth texture.
Can I make this recipe without coffee?

Definitely! If you’re not a coffee fan, simply dip the Biscoff cookies in whole milk for 2-3 seconds. It maintains moisture without adding any bitterness, keeping the dessert rich and delicious.
Is it possible to add alcohol to this Biscoff Tiramisu Recipe?

Yes, you can mix in 1 to 2 tablespoons of dark rum or brandy either into the mascarpone cream or the coffee dip for some adult-friendly warmth and complexity.
How do I prevent the mascarpone cream from splitting?

Keep mixing gentle once you add mascarpone to the whipped cream, and don’t overwhip the final mixture. Using room temperature mascarpone helps it blend smoothly without lumps or splitting.

Final Thoughts

This Biscoff Tiramisu Recipe holds a special place in my dessert rotation—it’s both nostalgic and exciting, blending creamy tradition with that irresistible cookie butter magic. I hope you enjoy making it as much as I do, sharing it with loved ones or simply sneaking a spoonful yourself. Once you try it, I bet you’ll find it hard to go back to plain old tiramisu. So go ahead—grab those Biscoff cookies and get layering. Your sweet tooth will thank you!

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews

Author: Lily
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

Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-dipped Biscoff cookies and a smooth, fluffy mascarpone cream infused with Biscoff cookie butter. This no-bake treat is perfect for dessert lovers looking to impress with a unique flavor combination that blends the rich spice of Biscoff with the creamy texture of traditional tiramisu. Chill for at least 6 hours to achieve the perfect consistency and flavor melding.

Ingredients

Cream Mixture

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

Cake Layers

1 cup strong coffee
32-50 Biscoff cookies (use 30-32 for dessert cups; 48-50 for baking dish)

Finishing

1-2 tablespoons cocoa powder for dusting

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Instructions

Prepare Biscoff Cream: In a large mixing bowl, whip together the chilled heavy whipping cream and sugar using a hand mixer or stand mixer with whisk attachment until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract; continue whipping until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness as needed.
Assemble Tiramisu – Baking Dish: Quickly dip each Biscoff cookie into the strong coffee for 2-3 seconds, flipping to coat both sides, then layer them evenly in the bottom of a 9″ x 6″ x 3″ baking dish to form the first layer. Repeat to create a second cookie layer after adding half of the cream mixture on top of the first cookie layer, spreading it evenly with an offset spatula or back of a spoon.
Finish Baking Dish Layers: Dip and layer the remaining Biscoff cookies on top of the cream layer as before to create a second cookie layer. Spread the remaining cream mixture evenly over the top layer of cookies and dust with cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Assemble Tiramisu – Individual Cups: For individual servings, dip and layer coffee-soaked Biscoff cookies into 7-oz dessert cups or glasses to form two cookie layers. Use a piping bag or ziplock bag with a cut tip to pipe half the cream mixture on top of the first cookie layer, then repeat for the second cookie layer and cream topping. Dust each cup with cocoa powder and chill until serving.
Serve: Before serving, garnish with a Biscoff cookie placed at an angle on top of the tiramisu or cups for an elegant presentation.

Notes

Chill the cream bowl and whisk before whipping to help achieve soft peaks faster and better texture.
Avoid overwhisking the cream mixture to prevent mascarpone from splitting.
Break cookies as needed to fill gaps in your chosen dish or cups for neat layering.
Instead of cocoa powder, top with crushed Biscoff cookies and a warm cookie butter drizzle for extra indulgence.
For a non-coffee version, soak cookies in whole milk instead of coffee for 2-3 seconds.
Optional: Add 1-2 tablespoons of dark rum or brandy to the mascarpone cream or coffee soak for an adult twist.