This Biscoff Tiramisu layers espresso-soaked ladyfingers, whole Biscoff cookies, and a whipped Biscoff mascarpone cream - no eggs, no baking, and no soggy layers. Ready in 25 minutes with a 6-hour chill. The best make-ahead dessert for any gathering.

If you love Biscoff, try Biscoff Chocolate Chunk Cookies next!

If you love Lotus Biscoff cookies, this Biscoff Tiramisu is about to become your most-requested dessert. Unlike typical tiramisu recipes, this version is completely eggless and no-bake, built with two distinct cookie layers - espresso-soaked ladyfingers and a separate layer of whole Biscoff biscuits - held together by a cloud-like whipped Biscoff mascarpone cream.

The cookie butter is folded directly into the mascarpone (not just drizzled), which means every single bite carries that signature caramelized, spiced flavor that makes Lotus Biscoff spread so addictive.

Whether you're new to Biscoff (start with What is Biscoff?) or already obsessed (check out How to Use Biscoff Spread), this cookie butter tiramisu is the perfect centerpiece for holidays, dinner parties, or a cozy weekend treat. It takes only 25 minutes to assemble and gets better the longer it chills - making it the ultimate make-ahead no-bake dessert.

What is Biscoff tiramisu?

Combining the deep caramel flavor of Lotus Biscoff biscuits with layers of creamy mascarpone and espresso, Biscoff Tiramisu an elegant dessert that's as easy as it is irresistible. Think of it as a cookie butter tiramisu, a no-bake dessert that feels fancy yet only takes minutes to assemble.

Whether you're making it for the holidays, a dinner party, or just to satisfy your sweet tooth, this Biscoff layered dessert will impress everyone with minimal effort - no eggs, no baking, and no stress required. This tiramisu version is quick to assemble, and foolproof just like No Bake Strawberry Tiramisu.

Why You'll Love This Biscoff Tiramisu

• No baking required. Perfect for warm days or when you want a simple dessert that looks sophisticated.
• Make-ahead friendly. This dessert gets better overnight as the layers meld together.
• Customizable. You can adapt it for individual cups, a loaf pan, or a large trifle bowl.

Ingredients You'll Need

Cookie Layers (Ladyfingers + Biscoff Cookies)

• Savoiardi ladyfingers (about 24-30) - classic Italian-style, soaked in espresso; these provide the soft, airy, cake-like layer
• Lotus Biscoff cookies (1-2 packages, ~25-30 cookies) - They soak just enough espresso to become soft and cake-like without turning soggy. Did you know that you can make delicious crust out of Biscoff cookies like I did in this Pumpkin Cheesecake with Caramel Sauce recipe?

You'll need both Savoiardi ladyfingers and Lotus Biscoff cookies - this dual-layer setup is what makes this recipe stand out. The ladyfingers soak up the espresso and become soft and cake-like, while the Biscoff biscuits (dipped briefly or left unsoaked) stay slightly crunchier and deliver that signature caramelized spice flavor in every bite.

Optional: A few extra Biscoff cookies crushed, for a crumb topping in place of cocoa powder.

Using both ladyfingers and Biscoff biscuits is what sets this cookie butter tiramisu apart from standard versions - the texture contrast between the two layers is extraordinary.

Biscoff Mascarpone Cream

• Mascarpone cheese: Provides the signature tiramisu richness. High‑quality mascarpone stays creamy and blends more reliably without curdling or graining.
• Biscoff cookie butter: Use smooth or crunchy depending on your texture preference. Also contributes sweetness and body, so less sugar is needed compared to a plain mascarpone filling.
• Powdered sugar and vanilla: Balance and enhance the sweetness of the cream.
• Heavy whipping cream: Whipped to stiff peaks, it lightens the mascarpone mixture.

Espresso Soak

• Strong coffee or espresso: Use the strongest coffee or espresso you have - a single-serve Nespresso pod, a stovetop Moka pot, or 1 tablespoon of instant espresso dissolved in 1½ cups hot water all work perfectly. Let it cool completely before dipping your cookies to avoid a mushy texture.
• Coffee Liquer or Rum: Add Kahlúa for a grown-up version, or keep it alcohol-free.

Can I make this alcohol-free? Absolutely - skip the liqueur and add an extra tablespoon of espresso.

How to Make Biscoff Tiramisu

Step 1. Make the Biscoff Mascarpone Cream

In a large mixing bowl, combine mascarpone, heavy cream, powdered sugar, cookie butter, and vanilla.

Beat with an electric hand mixer on medium-high speed until smooth, fluffy, and stiff peaks form. Set aside.

Step 2. Prepare the Espresso Soak

In a shallow bowl, stir together cooled espresso and coffee liqueur (if using). Quickly dip half the ladyfingers in the espresso mixture (about 1 second per side).

Step 3. Layer and Assemble

Arrange in a single layer of espresso soaked lady fingers in a 9x13 inch dish.

Spread one-third of the mascarpone cream evenly over the ladyfingers.

Add a full layer of Biscoff cookies (not dipped).

Spread another one-third of the mascarpone cream over the cookie layer.

Dip the remaining ladyfingers in espresso and arrange as the next layer.

Spread the final one-third of the mascarpone cream over the top.

Step 4. Chill and Decorate

For a decorative finish, transfer the cream to a piping bag with a large round or star tip. Then drizzle with the melted Biscoff cookie butter.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cookies to soften and the cream to set. Sprinkle generously with crushed Biscoff cookie crumbs.

Tips for the Best Biscoff Tiramisu

Don't skip the cooling step on your espresso.
Hot coffee is the enemy of good tiramisu. Pour your espresso, stir in the sugar, and walk away. Make yourself a cup of tea. Come back in 20 minutes. Dipping ladyfingers into steaming hot espresso turns them into a soggy, collapsing mess - and nobody wants that on their dessert table.

Dip, don't drown.
This is the #1 rookie mistake with any tiramisu recipe. A quick 1-2 second dunk per side is all your ladyfingers need. They will continue to absorb moisture as the whole dessert chills overnight, so what feels slightly firm when you layer them will be perfectly soft and cake-like by the time you serve it.

Keep your Biscoff cookie layer barely dipped - or totally dry.
Unlike the ladyfingers, your Biscoff cookie layer should stay mostly intact. A half-second brush with espresso (or none at all) preserves that slightly crunchy, caramelized texture that makes this cookie butter tiramisu so texturally interesting. If you soak them fully, you lose the contrast - and the contrast is everything. By the way, if you've ever wondered - Biscoff and Speculoos are actually the same thing, just sold under different names depending on where you live. Now you know.

Whip your mascarpone cream to soft peaks, not stiff.
Over-whipped mascarpone cream can turn grainy and dense, which makes it harder to spread and less silky to eat. Stop whipping the moment you see soft, billowy peaks that hold their shape.

Warm your Biscoff spread slightly before folding it in.
Cold Biscoff spread is thick and stubborn. Microwave it for 10-15 seconds until it's loose and pourable, then fold it into your mascarpone mixture. It incorporates evenly and won't leave streaks or lumps.

Use a clear dish if you want the "wow" moment.
A glass baking dish or trifle bowl lets your beautiful layers show through the sides. When you carry this no-bake Biscoff dessert to the table and people see the golden cookie layers peeking through - the room will gasp.

Finish with a generous Biscoff topping.
Instead of (or in addition to) dusting with cocoa powder, crumble a handful of Lotus Biscoff cookies over the top right before serving. It adds a gorgeous crunchy crown and makes it immediately recognizable as a Biscoff dessert. A drizzle of warm Biscoff spread over the top is also never a bad idea.

Make-Ahead and Storage Instructions

Here is the best news you will hear all week: this Biscoff Tiramisu is actually better the next day. Unlike most desserts that peak the moment they come out of the oven, this one needs time. The mascarpone cream settles, the cookies soften to the perfect texture, and the Biscoff flavor deepens and intensifies as everything melds together overnight. You're not making dessert - you're making dessert smarter.

How far ahead can you make it?
You can assemble this no-bake Biscoff tiramisu up to 2 days in advance, making it the ideal make-ahead dessert for dinner parties, holiday gatherings, and any occasion where you want to look impossibly organized. Assemble it the night before, cover tightly with plastic wrap, and slide it into the fridge. When your guests arrive, you'll be completely calm while everyone else is frantically baking.

Refrigerator Storage
Once assembled, cover the dish tightly with plastic wrap - pressing it directly onto the surface of the cream prevents a skin from forming. It keeps beautifully in the refrigerator for up to 3 days.

Can you freeze Biscoff Tiramisu?
Yes - and it's surprisingly wonderful frozen. Slice it into individual portions, wrap each piece tightly in plastic wrap, then place in a zip-lock freezer bag. Freeze for up to 1 month. To serve, transfer to the fridge the night before and let it thaw slowly - it comes out creamy, sliceable, and completely intact.

Tips for Clean Slices
Run a sharp knife under hot water, wipe it dry, and slice. Repeat between each cut. Cold tiramisu slices cleanly when the knife is warm.

Pro Tip: If you're making this for a crowd, assemble it in individual glasses or mason jars instead of one large dish. No slicing required, everyone gets their own perfect portion, and they look absolutely stunning on a dessert table. This also makes them easy to transport if you're bringing it to a party.

Into Biscoff? Here's where to go next:

Discover creative ways to bake with it in How to Use Biscoff Spread.

Try these gooey Biscoff Lava Cookies for a warm, single-serve Biscoff hit.

For a showstopping fall dessert, make the Biscoff Chocolate Chunk Cookies - chewy, crispy-edged, and loaded with cookie butter flavor.

And if you want a Biscoff crust rather than layers, the Pumpkin Cheesecake with Caramel Sauce uses a buttery Biscoff cookie crust that pairs perfectly with pumpkin spice season.

More No Bake Desserts

• No Bake Cherry Cheesecake
• No Bake Vanilla Pudding Pie
• No Bake Creamy Lemon Delight
• No Bake Chocolate Pudding Pie