Biscoff Tiramisu

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This Biscoff Tiramisu is loaded with coffee-soaked lotus cookies, biscoff whipped filling, and finished off with a silky, smooth chocolate ganache. It's the perfect dessert to whip up for a crowd, and a total pleaser!

slice of biscoff tiramisu on a plate with a baking dish of tiramisu in the background

I have yet to meet someone who isn't a fan of Biscoff. What's not to love? The cookies are dreamy with the deep notes of caramel flavor, and the biscoff spread is just out right addictive! I can eat that stuff with a spoon. And I may have. Don't judge! But this Biscoff Tiramisu is such a crowd pleaser. It has all the elements of a great dessert, and the bonus is that it's so easy to put together. The longest part is the chilling, but if you make it the night before your party, you're good to go!

If you love Biscoff as much as I do, then you'll love my Biscoff Cheesecake Bars!

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🍪 What is Biscoff?
♥ Why You'll Love This Recipe
📝 Ingredient Notes
🍴Special Equipment
⇄ Substitutions
✨ Variations
𓎩 Step-by-Step Instructions
💬 FAQ
💡Pro Tips
❄ Storage
📖 Recipe Card
💬 Reviews

Overhead shot of bicoff tiramisu before slicing

🍪 What is Biscoff?

Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff Cookie Butter spread is made of crushed Biscoff (speculoos) cookies and has the consistency and texture of peanut butter, but tastes like Biscoff cookies. It's delicious, with cozy and warm notes of caramel, and it goes perfectly in this Cookie Butter Tiramisu.

♥ Why You'll Love This Recipe

Easy - Biscoff Tiramisu uses few ingredients and there are no difficult steps to achieving the delicious results.

Quick - Aside from whipping up the filling (which is pretty quick if using a stand mixer), assembly takes very little time, and the longest part is the chilling in the fridge.

Delicious - Biscoff alone is absolutely amazing, but adding coffee-soaked biscoff cookies and biscoff whipped cream, then finishing it off with a ganache takes biscoff to another level. It's a keeper.

Chocolate Ganach - Unlike other recipes, this one adds an extra element that I think takes it to another level. The semi-sweet chocolate ganache gives such a nice balance to this dessert.

No-Bake - Easy and no-bake? Yes! Always up for not turning on the oven. If you like no-bake, try my Chocolate Hazelnut Tart or Peanut Butter Oreo Pie.

Slice taken out of biscoff tiramisu dish

📝 Ingredient Notes

A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.

some of the ingredients for biscoff tiramisu

Biscoff Lotus cookies: You'll need about two whole packages of biscoff cookies for this recipe.

Biscoff Spread: The Biscoff spread is used both in the filling and between the layers, and to drizzle on top of the finished dessert. I find it best to warm up for about 20 seconds.

Coffee: I use brewed coffee that I've left to cool to room temperature. Use your favorite brand.

Heavy cream: Heavy cream is essential to create a whipped cream filling, and to use to create the chocolate ganache.

Cream Cheese: I don't use your typical mascarpone that would be added to a traditional tiramisu because I personally feel like cream cheese goes SO well with biscoff. It is so delicious, and I love the tang that cream cheese delivers. If you want, you could always experiment and try mascarpone and see if you like that better.

Powdered Sugar: I like to use powdered sugar instead of granulated sugar because it mixes well with the heavy cream, but it's also lighter. If all you have is granulated sugar, it works as well.

Chocolate Chips: To create a chocolate ganache, I use semi-sweet chocolate chips.

See recipe card for quantities.

bite taken out of biscoff tiramisu with fork

🍴Special Equipment

Baking dish - You'll need a 9x13 baking dish. It could be metal, glass, ceramic. It doesn't matter, as this dessert doesn't get baked.

Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.

Mixer: You can use a stand mixer, or a handheld mixer.

⇄ Substitutions

Chocolate Ganache - You can completely skip the chocolate ganache and just add some drizzled biscoff spread on top with cookies or cookie crumbs if you're not a fan of the chocolate. I do highly recommend it because it balances it out really well.

Mascarpone - If you don't like cream cheese, you can use mascarpone in its place.

Coffee - I have used both brewed coffee and instant coffee and both work really well.

Biscoff Spread - I use about ¼-⅓ biscoff spread in the whipped filling, but you can use more if you want a more pronounced biscoff flavor.

close up shot of biscoff tiramisu slice on a plate

✨ Variations

Pan Size: I've made this recipe using an 8x8 pan originally and it works perfectly for smaller crowds. Divide the recipe in half and it should all come together great.

Cocoa powder - Instead of a ganache, dust cocoa powder on top.

𓎩 Step-by-Step Instructions

A few instruction photos to help you nail this recipe every time.

Brew Coffee: Make the coffee before hand because it needs time to cool. I like to this at least an hour before I'm about to start on the Biscoff Tiramisu. Once brewed, transfer it to a shallow bowl.

Make the Filling: In a stand mixer fitted with a whisk attachment, add the softened cream cheese and beat on high until smooth. Reduce the mixer to low, and pour in the heavy cream and start beating on medium speed until it starts to thicken, then add the powdered sugar and warmed biscoff spread. Beat on high until thickened and forms soft peaks.

Make the ganache: Pour chocolate chips in a heat proof bowl and set aside. Heat heavy cream in the microwave in 30 second increments until hot. Add it to the chocolate chips and let set for a few minutes then start stirring until completely smooth.

Step 1

Add a very thin layer of the filling to the bottom of a 9x13 baking dish.

Dip each biscoff cookie in the coffee and remove immediately (don't soak) and line the cookies at the bottom of the baking dish.

add biscoff filling and drizzle with biscoff

Step 2

Add ⅓ the filling and smooth with an offset spatula. Drizzle melted biscoff spread on top (as much or as little as you want, but don't soak it!).

Repeat two more times: dip cookies in the coffee and line on top of the filling, add more filling, then drizzle with Biscoff spread.

Step 3

Pour chocolate ganache over the Biscoff Tiramisu and you can either use an offset spatula to spread it out or tilt the pan pan and forth to get the ganache in all nooks and crannies.

Step 4

Chill the Biscoff Tiramisu for at least 4 hours

Decorate with crushed cookies, or drizzle of Biscoff spread

💬 FAQ

I don't like cream cheese, what can I use instead?

You can replace the cream cheese with mascarpone cheese.

Can this Biscoff Tiramisu be made ahead?

Absolutely, you can make it one to two days ahead! Make sure to keep it covered and chilled.

biscoff tiramisu in a baking dish decorated with cookie crumbs

💡Pro Tips

Cold Coffee: Make sure to use cold coffee when making this dessert, otherwise the cookies will get too soft and could fall apart when dunking them.

Chilled Ingredients: Make sure your heavy cream and cream cheese are chilled. I like to make sure my cream cheese is cold when I beat it because I feel like it keeps it's shape and it's a good base temperature when adding the heavy cream.

Divide Filling Evenly: The filling is used in three separate layers and to avoid uneven layers, try to measure out ⅓ filling for each of the layers so that one layer isn't too much or too little.

❄ Storage

Refrigerate the Biscoff Tiramisu whenever it's not being eaten. It will last about 3-5 days chilled, but best to use within 2 days of making.

slice of biscoff tiramisu on a plate with biscoff tiramisu on baking dish in the background

Did you make this recipe or any other recipe on my website? I'd love to hear about it! Please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Don't forget to Tag me on Instag ram or Facebook when you recreate a recipe! The feedback helps both me and the readers!

📖 Recipe Card

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