These no bake Biscoff tiramisu cups are a delightful twist on the classic Italian dessert, blending creamy mascarpone with tangy Greek yogurt, layers of coffee-dipped Biscoff cookies, and a touch of cookie butter for extra indulgence. They come together in minutes, require no baking or electric mixer, and look stunning when served in parfait cups.
Why You’ll Love This Recipe
This recipe is a guaranteed crowd-pleaser for several reasons. First, it uses simple ingredients yet delivers complex, rich flavors thanks to the combination of coffee, spices, and creamy layers. Second, it is entirely no bake, making it perfect for warm days or last-minute entertaining. Third, the Greek yogurt lightens the traditional tiramisu filling without compromising creaminess. Finally, each cup is portioned individually, making serving easy and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mascarpone cheese, softened
1 cup plain Greek yogurt (preferably full-fat)
4 tablespoons maple syrup
1 teaspoon vanilla extract
24 Biscoff cookies
1 cup brewed coffee, divided
3 tablespoons cookie butter
For topping:
1 tablespoon cocoa powder
1 teaspoon espresso powder (optional)
1 cup whipped cream (optional)
Directions
Brew the coffee and set aside 2 tablespoons. Pour the remaining brewed coffee into a shallow bowl for dipping the cookies.
In a mixing bowl, combine the maple syrup, vanilla extract, and softened mascarpone. Stir until smooth and lump-free. Add the 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 thirds. Quickly dip the pieces into the coffee and place them over the mascarpone-yogurt layer. Repeat for each cup.
Heat the reserved 2 tablespoons of coffee in the microwave until hot. Stir in the cookie butter until smooth. Drizzle 1–2 teaspoons of this mixture over the cookie layer, then top with another 2 Biscoff cookies broken and dipped in coffee.
Add another layer of the mascarpone-yogurt mixture, followed by a second layer of dipped cookies, cookie butter drizzle, and additional cookie pieces.
Top each cup with whipped cream if desired.
Mix the cocoa powder with the optional espresso powder and sift over each parfait.
Cover and refrigerate for at least 1 hour before serving.
Servings and timing
This recipe yields 4 parfaits, each about 1 cup in size.
Prep time: 20 minutes
Total time: 20 minutes plus 1 hour chilling time.
Variations
Swap the Greek yogurt for all mascarpone for a richer, more traditional texture.
Add a layer of finely crushed Biscoff cookies for extra crunch.
Use decaf coffee for a caffeine-free version.
Replace maple syrup with honey for a slightly different sweetness profile.
Add a thin layer of melted chocolate or chocolate shavings for a deeper flavor.
Storage/Reheating
Store the tiramisu cups covered in the refrigerator until serving. They are best eaten within 24 hours, though they remain enjoyable for up to 2 days. The cookies will continue to soften over time, creating a more pudding-like texture. These cups should not be frozen or reheated.
FAQs
How far in advance can I make these tiramisu cups?
They are best made the same day or up to 24 hours in advance, but they can still be enjoyed after 48 hours with softer cookies.
Can I make this recipe without mascarpone?
Yes, you can replace the mascarpone with additional Greek yogurt, but the flavor will be slightly less traditional.
Can I use flavored Greek yogurt?
Plain yogurt is recommended, but vanilla yogurt can work if you reduce the added sweetener.
What type of coffee works best?
Any brewed black coffee works, whether instant, espresso (slightly diluted), or pre-brewed bottled coffee.
Can I make this dessert caffeine-free?
Yes, simply use decaf coffee for dipping the cookies.
Do I need special parfait glasses?
No, any small jars, glasses, or dessert cups work well.
Can I skip the cookie butter drizzle?
Yes, but the dessert will be slightly less sweet and have less Biscoff flavor.
How do I keep the mascarpone mixture smooth?
Ensure the mascarpone is softened before mixing and stir thoroughly before adding the yogurt.
Can I double this recipe?
Absolutely—double all ingredients and prepare in additional cups or a larger dish.
Can I make this as a single large tiramisu instead of cups?
Yes, assemble the layers in an 8×8-inch dish and refrigerate as instructed.
Conclusion
These no bake Biscoff tiramisu cups bring together the warm spice of Biscoff cookies, the richness of mascarpone, the tang of Greek yogurt, and the boldness of coffee in a simple yet elegant dessert. Perfect for entertaining or for a quick indulgence, they require minimal effort and deliver maximum flavor. Enjoy each creamy, coffee-soaked bite.
These No Bake Biscoff Tiramisu Cups combine creamy mascarpone, tangy Greek yogurt, and coffee-soaked Biscoff cookies with a drizzle of cookie butter for an indulgent, elegant dessert made in minutes—no oven or mixer required.
Ingredients
1 cup mascarpone cheese, softened
1 cup plain Greek yogurt (preferably full-fat)
4 tablespoons maple syrup
1 teaspoon vanilla extract
24 Biscoff cookies
1 cup brewed coffee, divided
3 tablespoons cookie butter
For topping:
1 tablespoon cocoa powder
1 teaspoon espresso powder (optional)
1 cup whipped cream (optional)
Instructions
Brew the coffee. Reserve 2 tablespoons and pour the rest into a shallow bowl for dipping the cookies.
In a bowl, mix maple syrup and vanilla with softened mascarpone until smooth. Stir in Greek yogurt until fully combined. Add about 1/4 cup of this mixture to each parfait glass.
Break 2 Biscoff cookies into thirds per glass, dip quickly in coffee, and layer over the mascarpone mixture.
Heat the reserved 2 tablespoons of coffee and stir in cookie butter until smooth. Drizzle 1–2 teaspoons over the cookies.
Add another layer of the mascarpone-yogurt mixture, followed by another layer of dipped Biscoff cookies and a second drizzle of the cookie butter mixture.
Top each cup with whipped cream if using.
Mix cocoa powder and espresso powder (if using) and sift over the top.
Cover and refrigerate for at least 1 hour before serving.
Notes
For a richer dessert, use all mascarpone instead of Greek yogurt.
Use decaf coffee if preferred.
Crushed Biscoff cookies or chocolate shavings make great additional toppings.
Best consumed within 24 hours for optimal texture.
No special glassware required—use jars or small bowls as needed.
