If you’re into easy desserts that taste like they took all day, this no-bake Biscoff tiramisu is your new go-to. It’s rich, creamy, and full of warm spiced cookie flavor. No eggs, no baking, and no fuss—just layers of goodness that set up beautifully in the fridge.

It’s perfect for holidays, dinner parties, or a lazy Sunday treat. And the best part? It’s simple enough for beginners, yet impressive enough to serve to guests.

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What Makes This Recipe So Good

Overhead shot of a just-assembled Biscoff tiramisu in an 8x8-inch glass dish, showing neat layers of

No bake, no eggs: A chill-and-serve dessert with a safe, creamy filling.
Big Biscoff flavor: You get a double hit from the cookies and the spread.
Make-ahead friendly: Tastes even better after a few hours in the fridge.
Foolproof texture: Soft, cake-like layers from the cookies soaked just right.
Minimal equipment: A bowl, a whisk or mixer, and a dish—done.

Shopping List

Biscoff cookies (speculoos): About 2 standard sleeves (250–300 g).
Biscoff spread: Smooth, 1/2 cup (about 150 g), plus extra for drizzling.
Mascarpone cheese: 16 oz (450 g), cold.
Heavy cream: 1 1/2 cups (360 ml), cold.
Powdered sugar: 1/3 to 1/2 cup (40–60 g), to taste.
Vanilla extract: 1 teaspoon.
Strong coffee or espresso: 1 cup (240 ml), cooled.
Optional: 1–2 tablespoons coffee liqueur.
Pinch of salt: To balance the sweetness.
Crushed Biscoff cookies or cocoa powder: For topping.

How to Make It

Close-up detail of a single chilled slice of Biscoff tiramisu on a matte white dessert plate, tight

Make the coffee soak: Brew strong coffee or espresso and let it cool. If using, stir in coffee liqueur. Set aside in a shallow dish.
Whip the cream: In a large bowl, beat cold heavy cream with powdered sugar and vanilla until you get soft-to-medium peaks.
Beat the mascarpone: In another bowl, briefly beat mascarpone with a pinch of salt until smooth.
Don’t overmix.
Fold together: Gently fold the whipped cream into the mascarpone in two additions. Stop when it’s smooth and fluffy.
Add Biscoff spread: Microwave the spread for 10–15 seconds to loosen. Fold 1/2 cup into the cream mixture until just combined.
Dip the cookies: Quickly dip each Biscoff cookie into the cooled coffee—1 to 2 seconds per side.
They should be lightly soaked, not soggy.
Layer it up: Arrange a single layer of dipped cookies in an 8×8-inch (20×20 cm) dish. Spread half the cream mixture over the top.
Repeat: Add a second layer of dipped cookies, then the remaining cream.
Finish and chill: Drizzle a little warmed Biscoff spread over the top and swirl. Cover and chill for at least 4 hours, ideally overnight.
Garnish and serve: Just before serving, dust with cocoa powder or sprinkle crushed Biscoff cookies.
Slice and enjoy.

How to Store

Refrigerate: Keep covered in the fridge for up to 3 days.
Freeze: Freeze well-wrapped for up to 1 month. Thaw in the fridge overnight before serving.
Best texture: Serve chilled. The layers hold better and the flavors meld.

Health Benefits

Portion control: This dessert is rich, so small squares satisfy sweet cravings without overdoing it.
Calcium and protein: Mascarpone and cream provide small amounts of both.
No raw eggs: A safer choice compared to classic tiramisu recipes.
Customizable sweetness: Adjust powdered sugar to suit your needs.

Common Mistakes to Avoid

Over-soaking cookies: A quick dip is enough.
Soggy cookies will collapse the layers.
Overwhipping cream: Stop at soft-to-medium peaks. Grainy cream won’t fold smoothly.
Beating mascarpone too long: It can split. Mix just until smooth.
Skipping chill time: The dessert needs several hours to set for clean slices.
Using hot coffee: Always cool it first or the cookies will disintegrate.

Variations You Can Try

Kid-friendly: Swap coffee for cold milk with a splash of vanilla.
Chocolate twist: Add a layer of mini chocolate chips or chocolate shavings between layers.
Pumpkin spice: Stir 1/2 teaspoon pumpkin pie spice into the cream mixture.
Salted caramel: Drizzle salted caramel sauce over each cream layer.
Individual cups: Layer in small glasses or jars for easy serving.
Lighter option: Use part Greek yogurt (strained, thick) with mascarpone for a tangier, slightly lighter cream.

FAQ

Can I use cream cheese instead of mascarpone?

Yes, but expect a tangier flavor and firmer texture.

Soften it well and beat until smooth before folding with the whipped cream.

Do I have to use coffee?

No. Try milk, chai, or hot cocoa (cooled) for a different vibe. For adults, coffee liqueur adds great depth.

How long should it chill?

At least 4 hours, but overnight is best.

The cookies soften and the layers set for clean, neat slices.

What size pan works best?

An 8×8-inch dish is ideal. A 9×9-inch or small rectangular dish also works; the layers will just be slightly thinner.

Why did my cream mixture turn grainy?

It was likely overwhipped or the mascarpone was overbeaten. Next time, whip to soft peaks and fold gently.

In Conclusion

This no-bake Biscoff tiramisu delivers creamy layers, cozy spice, and big flavor with very little effort.

It’s a make-ahead dessert that feels special without being fussy. Keep the dips quick, the chill time long, and the slices generous. You’ll have a crowd-pleaser every time.