Tiramisu has always been one of those desserts that feels like a hug in food form. It’s the kind of dish that comes out when there’s something to celebrate—or when you just need a little pick-me-up. I remember the first time I made a traditional tiramisu. I was trying to impress my family during the holidays, and I spent hours layering the mascarpone and espresso-soaked ladyfingers just right. It was worth it—every creamy, coffee-kissed bite.

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Now, imagine taking that beloved Italian classic and giving it a cozy, spiced twist with Biscoff cookies and cookie butter. That’s exactly what this Biscoff Tiramisu does, and let me tell you—it’s magic. The Biscoff cookies bring this warm caramelized flavor, a little crunch, and the cookie butter adds a creamy, spiced richness that takes everything up a notch.

This is the kind of dessert you bring to a dinner party and everyone asks for the recipe. It’s make-ahead friendly, no baking required, and honestly—it’s so easy that you’ll want to find excuses to make it again and again. Whether it’s for a holiday table, a potluck, or a cozy weekend treat, this Biscoff Tiramisu is going to become a fast favorite in your dessert rotation.

Why You’ll Love This Recipe:

No baking required – Just layer and chill.
Full of cozy flavor – Thanks to spiced Biscoff cookies and creamy cookie butter.
Make-ahead friendly – Perfect for prepping the night before.
Crowd-pleaser – It’s creamy, crunchy, sweet, and just a little spiced—what’s not to love?
Great twist on tradition – A fun update to classic tiramisu that’s just as indulgent.

INGREDIENTS YOU’LL NEED:

2 cups heavy whipping cream
8 ounces mascarpone cheese
1/2 cup powdered sugar
1/2 cup Biscoff cookie butter (melted)
2 cups espresso or strong brewed coffee, cooled
2 packs of Biscoff cookies
Crushed Biscoff cookies (for topping)

HOW TO MAKE BISCOFF TIRAMISU:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Whip the Cream to Fluffy Perfection
Start by pouring the heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, beat it until soft peaks form—just thick enough to hold a gentle shape. If you’ve never whipped cream before, don’t worry—it’s like magic when it starts to come together. Just keep an eye on it so you don’t overbeat.

Step 2: Fold in the Good Stuff
Add the mascarpone cheese and powdered sugar to the whipped cream. Mix on low speed until combined and smooth. Then, drizzle in the melted Biscoff cookie butter and gently fold it in with a spatula until it’s fully incorporated. At this point, you’re going to want to eat it with a spoon—but hold on, the best is yet to come.

Step 3: Get Ready to Layer
Pour your cooled espresso into a shallow dish. One by one, dip the Biscoff cookies into the espresso for just a second or two—don’t let them get too soggy! You want them to soften but still hold their shape. Layer the espresso-soaked cookies in the bottom of a 9×9 dish or similar container.

Step 4: Creamy Layers, Coming Right Up
Spread half of the cookie butter cream over the cookie layer, smoothing it out with a spatula. Then repeat—dip more cookies, layer them on top, and finish with the rest of the cream mixture.

Step 5: Let It Chill
Now comes the hard part: patience. Cover the tiramisu and place it in the fridge for at least 4 hours, though overnight is even better. The flavors meld together, the cookies soften perfectly, and everything becomes irresistibly creamy.

Step 6: Add the Final Touch
Just before serving, sprinkle crushed Biscoff cookies on top for a little crunch and extra flair. You can also drizzle a little melted cookie butter over the top if you’re feeling fancy.

HELPFUL TIPS:

Use chilled cream – Cold cream whips faster and gives better volume.
Don’t soak the cookies too long – A quick dip is all you need.
Make it ahead – This dessert gets better as it sits, so don’t hesitate to prep it the night before.
Want extra flair? Add a dusting of cocoa powder or a drizzle of cookie butter on top for presentation.

DETAILS:

Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Yield: 9 servings
Category: Dessert
Method: No-bake
Cuisine: Fusion (Italian with a twist)
Diet: Vegetarian

NOTES:

This dessert is super customizable. Don’t have espresso? Use very strong coffee. Want to make it in a trifle bowl or individual jars? Go for it! It’s all about layering that creamy filling with those spiced cookies.

NUTRITIONAL INFORMATION (Estimated per serving):

Calories: 420
Fat: 32g
Carbohydrates: 30g
Protein: 4g
Sugar: 18g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! In fact, it tastes even better when it’s had time to chill and set. Make it the night before and let the flavors come together beautifully.

What can I use instead of mascarpone?
Cream cheese can work in a pinch, but mascarpone gives it that authentic tiramisu texture and flavor. If you can, stick with mascarpone for best results.

Can I freeze it?
You can freeze Biscoff Tiramisu, though the texture might change slightly when thawed. Wrap it well and freeze for up to 2 weeks. Thaw overnight in the fridge.

What’s the best way to crush Biscoff cookies for the topping?
Place them in a zip-top bag and give them a few firm taps with a rolling pin or the bottom of a glass. You want crumbles, not powder.

STORAGE INSTRUCTIONS:

Store any leftovers covered in the fridge for up to 4 days. Because there are dairy components, it’s best kept chilled at all times. For best texture, enjoy within 2-3 days.

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CONCLUSION

This Biscoff Tiramisu is more than just a dessert—it’s a celebration of comfort, flavor, and just a little bit of indulgence. It brings together the nostalgia of tiramisu with the irresistible charm of spiced cookies and creamy cookie butter. Whether you’re making it for a holiday, a get-together, or just because you’re craving something sweet, this dish is sure to impress—and maybe even become a new tradition in your kitchen.