If you’ve got a sweet spot for creamy desserts with a little twist, you’re in for a treat. This Biscoff Tiramisu Recipe is everything you love about classic tiramisu but with that irresistibly cozy caramel spice kick from Biscoff cookies and cookie butter. Honestly, once I tried this, I couldn’t go back to plain tiramisu—it’s like dessert heaven in every spoonful. Stick around, because I’m about to share all my insider tips to help you nail this amazing recipe on your first try!

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Why This Recipe Works

Biscoff Magic: The cookie butter blends beautifully with mascarpone to create a luscious, fluffy cream that is both sweet and spiced.
Simple Ingredient Harmony: Only a handful of ingredients, but each one brings a unique texture or flavor that elevates the dessert.
No Fuss Assembly: Whether you go for a baking dish or individual cups, it’s straightforward to layer and looks fantastic.
Made-Ahead Friendly: It improves in flavor overnight, making it perfect for parties or special occasions.

Biscoff Tiramisu, Biscoff Tiramisu recipe, caramel spice tiramisu, cookies and cookie butter dessert, easy Biscoff 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

Each ingredient in this Biscoff Tiramisu Recipe plays a starring role. From the rich mascarpone to the crunch and flavor of Biscoff cookies, everything balances perfectly. When shopping, pick quality mascarpone and make sure your heavy cream is cold—it makes all the difference during whipping.

Biscoff Tiramisu, Biscoff Tiramisu recipe, caramel spice tiramisu, cookies and cookie butter dessert, easy Biscoff 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: Chilling it well helps you get those soft peaks effortlessly. It adds the right airy texture to the cream.
Sugar: Sweetness is subtle but essential; I prefer granulated sugar for easy dissolving but powdered works too.
Mascarpone cheese: The rich, creamy flavor is the classic base that carries the Biscoff cookie butter.
Biscoff cookie butter: This is the star here! Use a generous half cup for a more intense biscoff vibe.
Vanilla extract: Just a splash to enhance all the flavors without stealing the spotlight.
Strong coffee: It gives that traditional tiramisu depth, but you can swap for milk if you prefer no caffeine.
Biscoff cookies: Make sure they’re crunchy to soak up the coffee and still hold together for layers.
Cocoa powder: Perfect for dusting, but you can also get creative with crushed cookies on top.

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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 how versatile this Biscoff Tiramisu Recipe is — you can tweak it to match your mood or audience. Whether you want to keep it classic, add a splash of rum, or make individual cups for a crowd, it’s all about making it your own.

Variation: Sometimes, I sneak in a tablespoon or two of dark rum into the cream to give it that adult kick — it pairs so well with the cookie butter.
Dairy-Free Option: Swap mascarpone for a creamy coconut cream and choose a nondairy whipping cream to make this vegan-friendly (though the flavor shifts a bit).
Seasonal Twist: Around the holidays, I’ve sprinkled a pinch of cinnamon and nutmeg for extra warmth, which blends nicely with the Biscoff spices.
Kids Version: If serving little ones, use warm milk instead of coffee — still gives that soak without caffeine.

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

Step 1: Whip Up the Biscoff Cream

Start by chilling your mixing bowl and beaters for an extra fluffy cream (a quick 15-minute chill in the freezer works wonders). Then whip the heavy cream and sugar until soft peaks form — you’ll see it holding shape but still smooth. Fold in the mascarpone, Biscoff cookie butter, and vanilla extract gently but thoroughly to avoid lumps. Taste your cream here—if you like it sweeter, add a little more sugar. This is the heart of your tiramisu, so don’t rush!

Step 2: Dip and Layer the Biscoff Cookies

Pour your strong coffee into a shallow dish. Quickly dip each Biscoff cookie for 2 to 3 seconds—just enough to soak without turning soggy. The cookies absorb the coffee and soften while keeping their structure, which is crucial for layering. Place the dipped cookies in a single layer in your dish. Repeat to form two cookie layers. For me, using an offset spatula helps keep the layers neat and even in the dish.

Step 3: Layer the Cream on Top

Spread half of your Biscoff cream mixture over the first cookie layer, making sure to fill all the corners. Then repeat the cookie dipping and layering, followed by the remaining cream. This triple-layer setup gives a perfect balance of creamy and crunchy textures. Don’t skimp on the cream — it’s what makes this tiramisu special!

Step 4: Chill and Finish

Cover your dish tightly with plastic wrap and refrigerate for at least 6 hours — overnight is best for flavors to meld nicely. Right before serving, dust generously with cocoa powder and garnish with a few whole Biscoff cookies angled prettily on top. This final touch is what makes it feel extra special.

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Tips from My Kitchen

Chill Everything: Cold cream whips better, and chilling your tools can make whipping faster and fluffier especially the mascarpone mixture.
Quick Cookie Dip: Don’t soak Biscoff cookies too long or they turn to mush — 2 to 3 seconds is perfect.
Use an Offset Spatula: It helps spread cream evenly into all corners without disturbing your cookie layers.
Don’t Overmix Cream: Mascarpone can split if whipped too much. Stop once creamy and smooth but still fluffy!

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff Tiramisu recipe, caramel spice tiramisu, cookies and cookie butter dessert, easy Biscoff 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 always stick with a generous cocoa powder dusting because it adds a touch of bitterness that cuts through the sweetness so nicely. For special occasions, crushing a few extra Biscoff cookies on top adds texture and a nice nutty crunch. Plus, placing a whole cookie or two at an angle on the top just makes the dessert look irresistible, like it’s begging to be eaten.

Side Dishes

This dessert stands alone really well, but if you want to pair it, a simple fresh fruit salad like berries or sliced kiwi adds brightness without overpowering the rich biscoff cream. A scoop of vanilla or cinnamon ice cream can also be a lovely cool contrast.

Creative Ways to Present

I love making individual Biscoff tiramisu cups for get-togethers—it looks fancy but is so easy. Piping the cream on top of dipped cookie layers in little glass jars gives a perfect swirl and makes serving straightforward. For parties, topping with caramel drizzle warmed from the cookie butter jar instantly dazzles guests.

Make Ahead and Storage

Storing Leftovers

I always store leftovers covered tightly with plastic wrap in the fridge. The Biscoff tiramisu keeps well for about 3 days, and honestly, the flavors deepen the longer it sits (up to a point). Just make sure the edges don’t dry out by sealing it well.

Freezing

I haven’t had great luck freezing this one—it tends to separate a bit after thawing because of the mascarpone and cream texture. If you want to freeze, do so before assembling, freezing the coffee-dipped cookies separately, then assemble fresh after thawing those.

Reheating

Tiramisu is best served cold, so no reheating is recommended. Just take it out of the fridge 15 minutes before serving to soften slightly and bring out those luscious flavors.

FAQs

Can I use regular cookies instead of Biscoff cookies in this recipe?

While Biscoff cookies are key to the distinctive flavor of this tiramisu, you can substitute with other spiced or ginger cookies if needed. However, using standard plain biscuits won’t give you the signature caramelized spice taste that makes this recipe special.
Can I make this recipe without coffee?

Absolutely! For those who avoid caffeine, dipping the cookies briefly in warm milk works nicely and still softens them without losing moisture. Some also add a splash of vanilla or almond extract to the milk for extra flavor.
How long should I chill the tiramisu before serving?

Chilling for at least 6 hours is important to let the flavors marry and for the cookie layers to soften properly. Overnight chilling is ideal, especially if you make it ahead for a party.
Can I add alcohol to this Biscoff Tiramisu Recipe?

Yes! Adding 1-2 tablespoons of dark rum or brandy to your coffee soak or the mascarpone cream adds a lovely boozy depth. Just be sure not to overdo it so the cookies don’t become too soggy.
What’s the best way to get a smooth Biscoff cream?

Whip the cream to soft peaks first, then gently but thoroughly fold in the mascarpone and cookie butter to keep the mixture airy and lump-free. Avoid overwhipping to prevent splitting.

Final Thoughts

This Biscoff Tiramisu Recipe is one of those desserts that feels both nostalgic and exciting at the same time. It’s creamy, indulgent, and has that warm cozy spice flavor that’s impossible to forget. I hope you find as much joy making (and eating!) it as I do. Promise me you’ll give it a whirl — your sweet tooth will thank you, and honestly, it might just become your new go-to dessert for any occasion.

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 36 reviews

Author: Caroline
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-soaked Biscoff cookies and a rich, fluffy mascarpone cream infused with Biscoff cookie butter. Perfectly chilled and dusted with cocoa powder, this no-bake treat combines the warm caramelized flavor of Biscoff with the creamy texture of traditional tiramisu.

Ingredients

For the Biscoff Cream

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

For the Assembly

1 cup strong coffee
48 Biscoff cookies for baking dish (or 30-32 for dessert cups)
1-2 tablespoons cocoa powder for dusting

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Instructions

Prepare Biscoff Cream: In a large mixing bowl, whip the chilled heavy whipping cream with sugar using a hand mixer or stand mixer until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream. Continue whipping until the mixture becomes smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
Dip and Layer Cookies: Dip each Biscoff cookie in the strong coffee for 2-3 seconds, flipping to coat both sides. Arrange a single layer of dipped cookies at the bottom of a 9″ x 6″ x 3″ baking dish. Repeat to make a second layer of coffee-soaked cookies.
Add Cream Layers: Spread half of the prepared Biscoff cream evenly over the cookie layers using an offset spatula or the back of a spoon, filling corners and smoothing the surface.
Build Second Layer: Repeat dipping and layering coffee-soaked Biscoff cookies over the cream. Finish by spreading the remaining cream mixture evenly over the top.
Dust and Chill: Dust the top evenly with cocoa powder. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld. Before serving, garnish with a few Biscoff cookies placed at an angle.

Notes

Chill the heavy cream and mixing bowl beforehand to ensure better whipping results.
Avoid overwhipping the cream mixture to prevent mascarpone from splitting.
Break cookies as needed to fit your baking dish without gaps.
For a special finish, dust with crushed Biscoff cookies and drizzle warm cookie butter melted in the microwave for 10-20 seconds.
If you prefer a non-coffee version, soak the cookies in whole milk instead for 2-3 seconds.
Optionally, add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee for an alcoholic twist.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 20 g
Sodium: 100 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 90 mg