Quite the opposite of my vegan tiramisu recipe which involves making every element from scratch, including the vegan ladyfingers, this recipe takes a few shortcuts! If you're looking for a really simple vegan dessert that still packs the wow factor then I think you're going to love this easy Biscoff tiramisu!

In this easy vegan tiramisu recipe, Biscoff or speculoos cookies are they are also known replace the ladyfingers found in a traditional tiramisu. They are soaked in espresso and layered up with a homemade cookie butter mascarpone and topped off with more crushed cookies.

tiramisu with biscoff cookies and biscoff spread pouring over the top.Pin
Jump to:

📖 Recipe Overview

  • No-bake and easy to make
  • Comes together in just 4 easy steps
  • Uses only 5 main ingredients (with 2 optional additional ingredients)
  • Dairy-free and eggless
  • A fun twist on traditional tiramisu 

🧾 Ingredients Needed

Here's everything you need to make this easy speculoos tiramisu recipe from scratch:

ingredients for making vegan tiramisu with biscoff cookies on a metal tray.Pin

Ingredient Notes

  • Lotus Biscoff cookies: Or other speculoos biscuits, you could also make homemade vegan speculoos cookies if you fancy.
  • Biscoff spread: I use lotus Biscoff spread.
  • Coffee/espresso: I highly recommend using a good quality coffee for the espresso soak as the flavor will definitely shine through. 
  • Vegan cream cheese: I use Violife, but you can use any vegan-friendly cream cheese that’s available to you.
  • Vegan Greek-style yogurt: I recommend Greek-style soy or coconut yogurt for this recipe as it holds up better than regular plant-based yogurt. 
  • Amaretto: This is optional, but adds a nice kick to the espresso soak for your vegan tiramisu. You can also use rum or another liquor of your choice. 
  • Lemon zest: Another optional ingredient, fresh lemon zest adds a slight tanginess to the vegan mascarpone layer. 

🥣 How To Make Speculoos Tiramisu

First, make the mascarpone layer for your vegan Biscoff tiramisu. The mascarpone layer is made up of vegan cream cheese, vegan Greek-style yogurt, Biscoff spread, and lemon zest. This step is really straightforward and simply requires you to blend the ingredients until creamy. 

For the biscuit layer, mix together the ingredients for the espresso soak (that's espresso or strong coffee and Amaretto). 

When dipping the cookies in the espresso soak, less is more! I usually dunk one side of the cookie and let the moisture soak through from one side rather than dipping them directly into the soak. If your cookies are too soggy, it will make it more difficult to serve up the tiramisu.

I recommend using 2 layers of Biscoff cookies for each biscuit layer to help give the tiramisu some structure. Once you have the first layer down, simply spread about one third of the mascarpone mixture on top.

pouring biscoff mascarpone on top of soaked speculoos cookies.Pin

Repeat this process for the next two layers of tiramisu. As you can see below, I place the two layers of cookies in the opposite angle to help make the tiramisu a little more sturdy!

Once your tiramisu is layered up, pop it in the fridge to chill. I recommend at least 4 hours, but you can also leave it overnight if that works better for you.

Just before serving, sprinkle some crushed lotus cookies or speculoos on top of your tiramisu for some crunch.

speculoos tiramisu with lotus cookies in a glass baking dish.Pin

💬 FAQs

How to store speculoos tiramisu?

Cover the tiramisu and keep it refrigerated until ready to serve. It's best when served within 1-2 days. I don't recommend freezing this Biscoff tiramisu.

Can I use anything instead of biscoff spread?

Yes! You can use peanut butter in its place. For this recipe, I would recommend using a thick sweetened peanut butter, as this will more closely resemble the consistency and sweetness of biscoff spread 🙂

speculoos lasagna with lotus cookies in a glass baking dish.Pin

🍯 More Biscoff Desserts

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And if you like one of my recipes, tag me

Easy Biscoff Speculoos Tiramisu

4.97 from 100 votes
PREP TIME: 20 minutes
Chilling Time: 4 hours
TOTAL TIME: 4 hours 20 minutes
Servings: 12


This vegan Biscoff speculoos tiramisu comes together in just a few easy steps. The recipe uses just 5 main ingredients and requires no baking or cooking. The perfect easy vegan dessert for any special occasion. 


  • 78 (700 g) biscoff cookies, plus extra for garnish (3 packets)

Biscoff mascarpone

Espresso soak

  • 236 ml (1 cup) espresso, or strong coffee
  • 60 ml (¼ cup) Amaretto, or rum, optional


Biscoff mascarpone

  • Slice the vanilla pod in half and srape out the seeds with a knife.
  • Add the vegan cream cheese, vegan yogurt, Biscoff spread, vanilla, and lemon zest to a high-speed blender or food processor and blend for a minute or two until smooth and creamy.

Espresso soak

  • Mix together the espresso and Amaretto (if using) in a medium bowl.

Assembling the tiramisu

  • Take enough Biscoff cookies to create 2 layers in the base of an 8x8" dish. Dip one side of each cookie in the espresso soak and arrange them in the base of the dish in 2 layers. A quick dip on one side of each cookie is enough, as you want to avoid letting them soak as they will become too soggy.
  • Spread about ⅓ of the mascarpone on top of the first 2 layers of cookies. Repeat with another 2 layers of espresso-soaked cookies and another ⅓ of the mascarpone mixture. Finally, repeat with another 2 layers of espresso-soaked cookies and the last ⅓ of mascarpone.
  • Cover the tiramisu and refrigerate for 4 hours (or overnight if preferred).
  • Before serving, crush some more Biscoff cookies and crumble them over the top of the tiramisu.

How to store

  • Cover the tiramisu and keep it refrigerated until ready to serve. It's best when served within 1-2 days. I don't recommend freezing this Biscoff tiramisu.


Calories: 439kcal | Carbohydrates: 50g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 222mg | Potassium: 697mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.


Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Absolutely loved it! Made it for christmas yesterday and everyone loved it. Also very easy to make. I will definitely be making this again!

    I made half the recipe (for 6 people) and added a bit more lemon zest en a tiny bit of salt.

  2. I have a ton of biscoff cookies but no biscoff spread...can the spread be substituted for peanut butter?

    1. Hi Kait,

      That sounds lovely. You're going to want to sweeten it a little though as the sugar normally comes from the biscoff. So you could add powdered sugar to taste. Please let me know how it turns out!

  3. 5 stars
    This was absolutely amazing. Confession: I may have used more Biscoff paste than you recommended because I was making it for a majority of non vegan eaters. They could not believe it was vegan . Thank you for all your amazing recipes

    1. Hi Deirdre,

      Thank you so much for your incredible feedback, I'm so happy to hear everyone loved it! And one can never have too much biscoff spread lol!