These super easy Biscoff tiramisu cups are made with a combination of mascarpone cheese and Greek yogurt for a delicious no bake dessert! With Biscoff cookie pieces (dunked in coffee!) and cookie butter/Biscoff spread, these little tiramisu parfaits are packed with sweet spices that pair perfectly with the coffee and cocoa flavors.
The best part: these don’t require any electric mixing or cooking (other than brewing coffee), and are even easier to make than traditional tiramisu. Plus, they look fancy layered in the parfait jars!
No Bake Tiramisu Parfaits with Biscoff
If you’ve ever dunked a Biscoff cookie in coffee, then you probably have a good idea how well the flavors go together. The caramelized, cinnamon-spiced Biscoff mixed with the rich taste of coffee is just meant to be. So I wanted to combine them, along with a creamy layer, into a simple tiramisu dessert!
These Biscoff tiramisu jars are a lighter version of traditional tiramisu (thanks to the Greek yogurt), but they’re packed with flavor and texture.
Traditionally, the base of tiramisu is made with spongey, cake-like cookies called ladyfingers. I’m happy to report that Biscoff cookies make a delicious (and easy) replacement! Plus, we’re packing in even more Biscoff flavor with a few drizzles of Biscoff spread (also known as cookie butter).
This recipe is alcohol-free, but you’re welcome to experiment with any liquors you think would taste good with it (such as dark rum, brandy, or coffee-flavored liquor).
For another fun take on tiramisu, try these Nutella tiramisu jars!
To make these Biscoff tiramisu jars, you’ll need:
- mascarpone cheese: For some of that classic tiramisu flavor, we’re using mascarpone cheese as half of our creamy layer here.
- Greek yogurt: The other half of the ‘cream’ layer is plain Greek yogurt! It adds a slight tanginess, and has a similar consistency to softened mascarpone.
- maple syrup: To sweeten our mascarpone yogurt layer and add a bit of liquid for easier mixing.
- vanilla extract: A splash of vanilla flavor pairs really well with the coffee and Biscoff.
- Biscoff cookies: Biscoff cookies, also known as speculoos cookies or biscuits, make up the coffee-soaked cookie layer.
- brewed coffee: It wouldn’t be tiramisu without the coffee! You can use brewed coffee, store-bought brewed coffee, Instant coffee (plus water), or even espresso. (Keep in mind that espresso is stronger and more caffeinated than regular black coffee, so you may want to water it down).
- Biscoff spread/cookie butter: A drizzle of Biscoff spread adds more spiced flavor and sweetness to each Biscoff layer. (We mix it with hot coffee here to make it easier to drizzle!)
- cocoa powder: Like traditional tiramisu, we’re sifting cocoa powder (plus optional espresso powder) on top to compliment the coffee and cream flavors.
- whipped cream (optional): For topping, if desired.
How to Make Biscoff Tiramisu Cups
This is a pretty simple recipe – basically, all you have to do is mix some ingredients in a bowl and brew some coffee, then assemble the parfait cups!
1: Make the Greek Yogurt Mascarpone Layer
Start by setting your mascarpone out on the counter about 30 minutes ahead of time. This allows it to soften (so you won’t have to use an electric mixer).
Next, mix together maple syrup, vanilla extract, and mascarpone with a spoon until smooth, with no lumps. (You may need to mash the mascarpone until it softens enough). Add the Greek yogurt and mix until fully combined.
Spoon about 1/4 cup of the mixture into each parfait glass to start.
2: Make the Biscoff & Coffee Layer
Next, brew some coffee. (Or, you can use pre-brewed coffee from the store, or instant coffee mixed with water according to the package instructions.)
Break 2 Biscoff cookies into 3 pieces each. Quickly dip them in the coffee (no need to soak), then layer them over the mascarpone. Continue with each glass, using 2 cookies per layer.
If the coffee is no longer hot, heat 2 tablespoons in a bowl in the microwave. Stir in the Biscoff cookie butter spread. (This step is optional – you can leave out the cookie butter/coffee mixture if you don’t have cookie butter. This tiramisu just won’t be quite as sweet without it).
Drizzle a small amount of the mixture over the first layer of cookies. Top with another 2 cookies broken and dipped in coffee.
3: Assemble the Tiramisu Cups
Continue layering in this manner: add another layer of the mascarpone/yogurt mixture, then another layer of Biscoff cookies, cookie butter/coffee mixture, and more Biscoff cookies. You should have 2 Biscoff layers (each with cookie butter and coffee sandwiched between 2 layers of cookies) and 2 mascarpone/yogurt layers per glass.
Top each glass with a layer of whipped cream if desired.
4: Sift Cocoa Powder & Espresso Powder on Top
Lastly, mix together cocoa powder and espresso powder. Sift the mixture over the whipped cream layer in the jars for the final touch!
It’s best to let the tiramisu cups chill in the refrigerator for at least an hour before serving. But you can enjoy these right away if you don’t want to wait!
Tips for Making Biscoff Tiramisu Cups
- Be sure to fully soften/stir the mascarpone cheese until it’s smooth before mixing it with the Greek yogurt (this avoids lumps)
- Dunk the Biscoff cookies in the coffee quickly. There’s no need to soak them, plus they’ll get soggy quicker if you do!
- For a cleaner parfait look, use a piping bag or Ziploc bag with the corner cut off to pipe the mascarpone/Greek yogurt layers into the cups
- Use a sifter to add an even layer of the cocoa powder/espresso powder mixture on top
How to Soften Mascarpone Cheese
The easiest way to soften mascarpone cheese is to leave it on the counter for 30 minutes, similar to the way you’d soften cream cheese.
If you forget this step, you can place it in a bowl with the maple syrup and vanilla extract and mash it well with a spoon until it’s softened and smooth. It’ll just take a bit more time and effort.
Alternatively, you can use a food processor or electric mixer to soften/cream the mascarpone until it’s smooth.
Biscoff Tiramisu Storage Tips
Cover the tiramisu cups with plastic wrap and store in the refrigerator until you’re ready to serve! This gives the flavors a chance to mingle, and allows the Biscoff cookies to soften after being dipped in the coffee.
Can I make these tiramisu cups ahead of time?
These are best enjoyed the same day you make them or one day later (within 24 hours of making them). But, they will still be tasty two days later – the Biscoff cookies will just be very soft.
Can I leave out the mascarpone and use only Greek yogurt?
Yes! These may not taste quite as much like traditional tiramisu without the mascarpone, but you can definitely use Greek yogurt instead of mascarpone. Just be sure to add the correct amount of additional yogurt.
I highly recommend using full-fat Greek yogurt for the right consistency and flavor!
What kind of coffee should I use?
You can use any type of coffee you want! Instant coffee (made according to package instructions), pre-brewed/packaged cold coffee from the store, regular black coffee brewed from coffee grounds…it all works!
You can even use brewed espresso, but I recommend watering it down since it’s stronger than regular black coffee.
This is already a quick dessert to make, but to save even more time, you can:
- Use pre-brewed coffee (from the grocery store)
- Use a food processor to combine the mascarpone/Greek yogurt mixture
- Break your Biscoff cookies by placing them in a Ziploc bag and lightly smashing them into large chunks with a rolling pin
This is a perfect no bake dessert for summer (or anytime, really)! The Biscoff spices, coffee and cocoa flavors, and mascarpone yogurt layers all pair so wonderfully. Who knew tiramisu could be so easy?!
If you make these Biscoff tiramisu cups, I’d love if you shared your thoughts with a rating and comment below.
More Biscoff recipes to try:
- Biscoff Mug Cake (No Egg)
- Mini Biscoff Cheesecakes (No Bake)
- Banana Biscoff Smoothie
- Biscoff Brownie Truffles (No Bake)
Biscoff Tiramisu Cups
- 1 cup mascarpone cheese, softened* (about 8 oz)
- 1 cup plain Greek yogurt
- 4 Tbsp maple syrup
- 1 tsp vanilla extract
- 24 Biscoff cookies (about 8 per parfait)
- 1 cup brewed coffee, divided
- 3 Tbsp cookie butter (also known as Biscoff spread)
- 1 Tbsp cocoa powder
- 1 tsp espresso powder (optional)
- 1 cup whipped cream (optional)
- Brew/prepare coffee according to the package directions. Set aside 2 Tbsp, then pour the rest into a bowl.
- In a separate medium bowl, combine maple syrup, vanilla, and softened mascarpone with a spoon until smooth. (You may need to mash the mascarpone until it softens enough). Add Greek yogurt and mix until fully combined. Spoon or pipe about 1/4 cup of the mixture into each parfait glass.
- Break 2 Biscoff cookies into 3 pieces each. Quickly dip them in the bowl of coffee until just submerged, then layer them over the mascarpone/yogurt mixture in each glass. Continue with each glass.
- In a microwave-safe bowl or mug, microwave the 2 Tbsp of brewed coffee that you set aside previously, until hot. Stir in the Biscoff cookie butter spread. Drizzle about 1-2 tsp of this mixture over the first layer of Biscoff cookies. Top this with another 2 Biscoff cookies broken and dipped in coffee.
- Continue layering in this manner: add another layer of the mascarpone/yogurt mixture, then another layer of Biscoff cookies, cookie butter/coffee mixture, and more Biscoff cookies. Top each glass with a layer of whipped cream if desired.
- In a small bowl, combine cocoa powder and espresso powder. Use a sifter to dust the mixture over the tops of the glasses.
- Cover the parfait glasses with plastic wrap. Chill for at least an hour in the refrigerator, then serve!