Biscoff Tiramisu Cheesecake: Why You’ll Love This
Besides the obvious (hello, Biscoff AND cheesecake in one?), this dessert ticks all the boxes:
No baking required
Can be made ahead (overnight chilling is key!)
Only a handful of ingredients
Looks super fancy, tastes even better
Perfect for all skill levels – seriously, if you can whip cream, you can make this!
This cheesecake has layers of fluffy, Biscoff-laced cream cheese mousse and soft, soaked Biscoff biscuits, all topped with a gooey drizzle of warm Biscoff spread and crunchy biscuit crumbles. It’s the ultimate texture party: creamy, airy, slightly chewy, and crisp all in one bite.
Tips and Tricks to Nail Your Biscoff Tiramisu Cheesecake
Use cold cream: Cold thickened cream whips up faster and holds its shape better. Make sure your cream and cream cheese are cold straight from the fridge.
Whip it real good: You want the filling to be thick and fluffy. Don’t under-whip or it’ll be too runny to layer properly. When it holds stiff peaks, you’re good to go.
Microwave that Biscoff: Don’t skip heating the Biscoff spread before drizzling. It gives you that perfect silky drizzle that sets like a soft caramel.
Go for full-fat cream cheese: Trust me – the texture and flavour are far superior to light versions. You want that rich, cheesecake tang to shine through.
Chill overnight: This is essential. It gives the layers time to set and lets the biscuits soften to that glorious tiramisu texture. If you’re in a rush, chill for at least 6 hours – but overnight is where the magic happens.
Best Ingredients for the Best Biscoff Tiramisu Cheesecake
To make this dessert next-level, here’s what I recommend:
Lotus Biscoff spread and biscuits: These are the heroes of the recipe. Don’t sub them out – their unique caramelised flavour is key!
Philadelphia Cream Cheese: Aussie cream cheese brands like Philly deliver the smoothest results with that signature cheesecake flavour.
Thickened cream: It whips beautifully and holds its shape well. Avoid pouring cream – it’s too light.
Pure vanilla extract: A small splash enhances the sweetness and complements the spiced Biscoff flavour.
Serving Suggestions
You can serve this Biscoff Tiramisu Cheesecake straight from the dish for a rustic, casual look – or slice into neat squares and serve on dessert plates with a drizzle of extra warm Biscoff on top.
It pairs beautifully with:
A cup of strong espresso or a creamy flat white
A scoop of vanilla bean ice cream on the side
Fresh strawberries or raspberries to cut through the sweetness
Want to turn it into a fancy dinner party dessert? Sprinkle a little edible gold dust or top with chocolate curls for that boujee bakery-style finish.
Storage Tips for Biscoff Tiramisu Cheesecake
This dessert is a brilliant make-ahead option – here’s how to store it like a pro:
Fridge: Cover with plastic wrap or transfer to an airtight container. It’ll keep fresh for up to 5 days – though I doubt it’ll last that long!
Freezer: You can freeze it, but the texture does change slightly. Freeze in portions and thaw overnight in the fridge for best results. I recommend adding the final drizzle of Biscoff after defrosting so it stays glossy.
Hot tip: Want to make individual serves? Layer the cheesecake in small jars or ramekins, then cover and chill. Perfect for dinner parties or gifting!
Other Recipes to Try
If you loved this Biscoff Tiramisu Cheesecake, here are a few more no-bake favourites to keep the dessert magic going:
Let’s Talk About Biscoff Tiramisu Cheesecake
Did you know that Biscoff Tiramisu Cheesecake is one of the most searched-for no-bake desserts online right now? That’s because it hits that sweet spot (literally!) between ease and indulgence. Whether you’re googling “easy Biscoff dessert,” “no-bake Biscoff recipe,” or “best cheesecake with Biscoff,” this recipe has you covered.
Using highly searched, low competition terms like Biscoff cheesecake recipe, no-bake Biscoff dessert, and easy make-ahead cheesecake ensures that you’ll find exactly what you need – and hopefully land right here with me!
So whether you’re whipping this up for a birthday, afternoon tea, or just because it’s Tuesday, you’re officially in dessert heaven.
Creative Variations of Biscoff Tiramisu Cheesecake to Try
Looking to put your own spin on the classic Biscoff Tiramisu Cheesecake? Whether you’re switching things up for dietary reasons or just want to experiment, there are plenty of delicious ways to remix this no-bake favourite. These twists are not only fun, but they help you stand out in your next baking sesh (without touching the oven!). Plus, they rank highly under related search terms like vegan Biscoff cheesecake, mini Biscoff desserts, and Biscoff dessert ideas – so you’re in the right place for dessert inspiration!
Mini Biscoff Tiramisu Cheesecakes in Jars
Perfect for parties or gifting, these individual cheesecakes are adorable and practical. Use small mason jars or clear dessert cups to layer your biscuit and cream mixture. They’re easy to transport, portion-controlled, and super photogenic for your socials. Just spoon, chill, and serve! These are trending under the keyword mini Biscoff dessert ideas – trust me, they’ll be a hit.
Vegan Biscoff Tiramisu Cheesecake
Yes, you can totally make this dairy-free and egg-free! Swap the cream cheese for a vegan alternative (like coconut-based cream cheese), use plant-based thickened cream, and ensure your Biscoff spread and biscuits are vegan (spoiler alert: they already are!). This version still delivers that same creamy, dreamy indulgence, and it’s a winner for anyone searching for vegan Biscoff cheesecake or dairy-free Biscoff tiramisu
Biscoff Tiramisu Cheesecake Slice
Want a firmer, sliceable version you can cut into perfect squares? Pop the entire cheesecake into the freezer for 2–3 hours before slicing. It firms up beautifully, giving it that semi-frozen texture that makes it ideal for warmer days. This variation is trending under Biscoff dessert slice and no-bake cheesecake slice recipes – a great way to serve up crowd-pleasers at events or bake sales.
Add a Chocolate Twist
Who said chocolate and Biscoff don’t belong together? Melt some dark chocolate and swirl it into the top cream layer before chilling, or add a layer of ganache between the biscuit and filling layers. This version ranks well under Biscoff and chocolate dessert and makes the cheesecake even more decadent.
Flavour Pairings to Elevate Your Biscoff Tiramisu Cheesecake
If you want to take your dessert to the next level, try pairing your Biscoff Tiramisu Cheesecake with:
- Espresso-soaked Biscoff biscuits for a grown-up twist
- A splash of Baileys or Kahlúa in the cream mixture for a boozy boost
- Cinnamon or nutmeg dusting on top for extra warmth
- Caramel sauce drizzle for the ultimate sweet treat combo
- Whipped mascarpone topping for an Italian flair
Final Thoughts on This No-Bake Biscoff Tiramisu Cheesecake
There’s something so satisfying about a dessert that tastes like you spent hours on it but only took 15 minutes to throw together. That’s the magic of Biscoff Tiramisu Cheesecake – creamy, dreamy, spiced perfection in every bite.
I guarantee it’ll become one of your go-to crowd-pleasers, especially during warmer months when the last thing you want is to turn the oven on.
So what are you waiting for? Grab your Biscoff jar, your beaters, and your appetite. And when you do make it, don’t forget to take a pic and tag me over on Instagram @steph_cooks_stuff – I live for seeing your recreations!
Until next time, happy no-baking!
Biscoff Tiramisu Cheesecake
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
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Absolutely – this is a dream make-ahead dessert! I recommend making it the day before serving so the flavours have time to mingle and the texture is perfect.
Nope – the moisture from the cream filling softens the biscuits naturally overnight. If you want to add a coffee kick, you could brush them lightly with cooled espresso, but it’s totally optional.
A standard rectangular baking dish (about 22cm x 30cm) works well. You want something deep enough for two layers of biscuits and cream, but not so deep that it’s hard to slice.