How to Make the Perfect Yogurt Tiramisu No-Bake Biscoff
Italian-Fusion · Easy · 20 min · 6 servings
This no-bake yogurt tiramisu with Biscoff cookies is a lighter and effortless twist on the classic Italian dessert that requires zero oven time. The best no-bake dessert recipe combines creamy Greek yogurt layers with caramelized Biscoff cookie crunch for an indulgent treat that feels completely homemade and from scratch.
Why this recipe works
This Yogurt Tiramisu No-Bake Biscoff recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups full-fat Greek yogurt
- 8 oz cream cheese, softened to room temperature
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 24 pieces Biscoff cookies
- 0.5 cup strong brewed espresso or coffee, cooled
- 3 tbsp Biscoff cookie butter spread
- 1 tbsp unsweetened cocoa powder
Step by step instructions
Step 1: Make the Yogurt Cream
Beat softened cream cheese with an electric mixer or vigorous stirring until completely smooth with no lumps remaining. Add Greek yogurt, powdered sugar, and vanilla extract then mix until the cream is thick, fluffy, and fully combined. Taste and add more powdered sugar if you prefer a sweeter cream layer.
Step 2: Dip the Biscoff Cookies
Pour cooled espresso or strong coffee into a shallow bowl. Quickly dip each Biscoff cookie into the coffee for just 1 to 2 seconds per side so they absorb some flavor without becoming completely soggy. Work quickly and lay dipped cookies out in a single layer immediately.
Step 3: Layer the Dessert
Arrange a single layer of coffee-dipped Biscoff cookies across the bottom of a rectangular serving dish or individual glasses. Spread half of the yogurt cream mixture evenly over the cookie layer using an offset spatula or the back of a spoon. Repeat with a second layer of dipped cookies and the remaining yogurt cream on top.
Step 4: Add the Toppings
Warm the Biscoff cookie butter spread in the microwave for 15 to 20 seconds until it becomes pourable but not too hot. Drizzle it generously over the top yogurt cream layer in a zigzag pattern. Use a fine mesh sieve to dust an even layer of cocoa powder over the entire top surface of the dessert.
Step 5: Chill and Serve
Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours but overnight is strongly preferred for the best set texture and flavor development. The cookies will soften beautifully into cake-like layers as the dessert rests. Serve cold directly from the dish with a large spoon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Biscoff cookies → ladyfinger cookies or graham crackers for a more traditional tiramisu base
- full-fat Greek yogurt → whipped cream cheese blended smooth for a richer and denser cream layer
- brewed espresso → strong instant coffee dissolved in hot water then cooled completely before using
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Soaking the Biscoff cookies in coffee for too long which makes them completely dissolve and creates a soggy mushy base layer
- Using cold cream cheese straight from the refrigerator which results in a lumpy cream that will not blend smooth
- Not chilling the tiramisu long enough before serving which prevents the layers from setting and the flavors from fully developing
Nutrition facts
Per serving: 340 calories, 12g protein, 42g carbs, 15g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →