Creamy Biscoff Tiramisu That Will Delight Your Taste Buds

Discover the delightful fusion of classic tiramisu and Biscoff cookies in this easy no-bake dessert.

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Prep Time 15

Chill Time 4

Total Time 4 15

Servings: 8 slices

Course: Dessert

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Mixture

1 cup Heavy Cream Substitute with coconut cream for a non-dairy option.
1/2 cup Sugar Use powdered sugar for a smoother blend.
1 teaspoon Ground Cinnamon Optional for a more neutral taste.
1/2 cup Biscoff Cookie Butter Almond or peanut butter can be used as substitute.
8 ounces Mascarpone Cheese Can substitute with cream cheese.
1 teaspoon Vanilla Extract Fresh vanilla beans can provide a stronger aroma.

For the Layering

1 cup Freshly Brewed Strong Coffee or Espresso Replace with strong brewed tea for a caffeine-free version.
12 cookies Biscoff Cookies Can be swapped for graham crackers.

For the Topping

2 tablespoons Cocoa Powder Dark cocoa can be used for a richer flavor.

Equipment

Mixing Bowl
Electric Mixer
Spatula
9x9 baking dish

Method

Step‑by‑Step Instructions for Biscoff Tiramisu

In a large mixing bowl, combine heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, ground cinnamon, and vanilla extract. Whip until thickened.
Brew strong coffee or espresso and let it cool. Quickly dip each Biscoff cookie into the coffee and arrange in a 9x9 baking dish.
Spread half of the cream mixture over the soaked cookies using a spatula.
Layer more dipped cookies over the cream and pour the remaining cream mixture on top.
Dust the top layer with cocoa powder for a chocolate finish.
Cover and refrigerate for a minimum of 4 hours or overnight before serving.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Chill the Tiramisu overnight for the best flavor. Dust with fresh cocoa powder before serving.

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