This is a tiramisu built out of Biscoff biscuits instead of sponge fingers, and there’s no coffee and no baking anywhere in it. You whip the cream, cream cheese and half a jar of Biscoff spread together, then layer it up with whole biscuits in a rectangular dish.
The work is 30 minutes and most of that is layering. Then it goes in the fridge overnight, which is the part that actually makes it. The biscuits soften into the cream and end up somewhere between cake and cheesecake, which is where the tiramisu comparison comes from.
It’s six ingredients, it feeds 12, and it’s the dessert to make the day before rather than on the day.
Why You’ll Love It
There’s no oven, no gelatine and no setting agent to get wrong, so there’s not much that can go sideways. It’s six ingredients and half of them are Biscoff. It makes 12 serves out of one dish, which makes it a good one for a crowd, and because it has to be made the day before, it’s one less thing to do when people are actually arriving.
Handy Tips
Have the cream cheese out of the fridge for a bit before you start, because cold cream cheese goes lumpy in whipped cream and you can’t fix it later. Whip until it’s thick and holds its shape, but stop there rather than pushing on, since it will keep firming as it chills. Spread a few tablespoons of the cream on the base before the first layer of biscuits goes down, which stops them sliding around while you build the rest. Warm the leftover Biscoff for 30 seconds so it pours in a thin stream, and drizzle it while the top layer is still smooth. Cut it with a hot dry knife, wiping between slices.
Make It Your Way
The rectangular dish is what the recipe is built around, but the same mixture layers into individual glasses or jars if you’d rather serve it that way, and they set in the same overnight. You can also turn the biscuit layers up a notch by crushing a handful over each layer as well as laying the whole ones, which gives you a bit more crunch running through the middle.
How to Store It
Keep it covered in the dish in the fridge for up to 3 days. It gets softer each day as the biscuits keep taking up moisture, so day one is the best texture and day three is more like a trifle, which is not a bad thing. Take it out about 10 minutes before serving so the cream isn’t fridge-cold, and put the leftovers straight back in rather than leaving the dish on the bench.
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Biscoff Tiramisu Cheesecake
Prep Time 30 minutes 
Total Time 30 minutes 
Ingredients
Equipment
Method
- Whip the cream, cream cheese, icing sugar, half the Biscoff jar and a splash of vanilla together until thick and smooth.
- Spread a few tablespoons of the cream into the base of your rectangular dish. Add a single layer of Biscoff biscuits.
- Spoon over half your cream mix and smooth it out. Add another layer of Biscoff biscuits.
- Top with the rest of the cream mixture and smooth again.
- Heat the remaining Biscoff spread in the microwave for 30 seconds to make it pourable, then drizzle it generously over the top. Decorate with a few whole biscuits and crushed ones for extra crunch.
- Pop in the fridge overnight to let those flavours marry and the biscuits soften into that dreamy, tiramisu-like texture.
Nutrition
Video
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FAQs
Can I make it the same day instead of overnight?
Not really. The overnight sit is what softens the biscuits, and without it you get hard biscuits in cream rather than a slice. If you’re short on time, six hours is the least I’d give it.
Can I use a different biscuit?
Digestives or malt biscuits both work in the layers, though you lose the Biscoff flavour running all the way through. Keep the Biscoff spread either way, since that’s doing the heavy lifting.
Can I freeze it?
Cream cheese and whipped cream can split when they thaw, so this one is better off in the fridge.
Why is my cream mixture runny?
Usually the cream cheese was too cold and the mixture split, or it just needs longer in the mixer. Keep whipping and it will usually come together and thicken up.
How long do you whip it for, my cream cheese was room temp. I don’t know it has been 10 minutes and it is still liquify
Hi Carmela, room temp cream cheese is right, that’s how I do it. Keep whipping, it does take a while to come together. Cold cream straight from the fridge helps it thicken too.
I made this for a party and the whole family/attendees loved it! Definitely will be making it again. I had both smooth and crunchy biscoff in the cupboard so I used smooth in the cream mixture and melted the crunchy biscoff for the topping. Yummy!! Thanks Stef!
My pleasure Sylvia.