Biscoff Yogurt Tiramisu: Easy No-Bake High-Protein Dessert

Biscoff yogurt tiramisu is the no-bake dessert taking over feeds this year, and it is easy to see why. Instead of mascarpone and raw egg, you layer thick Greek yogurt and softly whipped cream with espresso-dipped Lotus Biscoff cookies, then dust the top with cocoa. The result tastes like classic tiramisu with a caramelized, spiced-cookie twist, but it comes together in 20 minutes with a handful of supermarket staples.

If you have been searching for a high protein yogurt tiramisu or a no bake tiramisu without mascarpone, this is the one to make.

Recipe at a Glance

Prep time: 20 minutes (plus 4 hours chilling)

Cook time: 0 minutes, no oven needed

Total time: 4 hours 20 minutes

Servings: 6

Category: Dessert

Why You’ll Love This Biscoff Yogurt Tiramisu

• Only 20 minutes of hands-on time, with no oven and no eggs.
• Greek yogurt replaces mascarpone, so it is lighter and higher in protein.
• Biscoff cookies bring caramel and cinnamon notes and soak up coffee beautifully.
• Serve it in individual glasses or one dish, so it suits dinner parties and holiday tables.
• It is best made a day ahead, which makes entertaining stress-free.

Ingredients You’ll Need

• 2 cups (500 g) full-fat Greek yogurt, thick and strained
• 1 cup (240 ml) cold heavy whipping cream
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (240 ml) strong espresso or coffee, fully cooled
• 1 tablespoon coffee liqueur (optional)
• About 24 Lotus Biscoff cookies (200 g)
• 3 tablespoons Biscoff cookie butter, slightly warmed
• Unsweetened cocoa powder, for dusting
• 2 extra Biscoff cookies, crushed, for topping

How to Make Biscoff Yogurt Tiramisu (No-Bake, No Mascarpone)

1. If your yogurt is loose, spoon it into a sieve lined with a paper towel and let it drain over a bowl for 15 minutes.
2. Whip the cream with the powdered sugar and vanilla to soft peaks.
3. Gently fold the yogurt into the cream until smooth and spreadable.
4. Stir the coffee and liqueur together in a shallow bowl. Dip each cookie for about 2 seconds per side.
5. Arrange a layer of dipped cookies in an 8-inch (20 cm) dish, or divide among 6 glasses. Drizzle with warmed cookie butter.
6. Spread half the yogurt cream over the cookies, then repeat with cookies, cookie butter and the remaining cream.
7. Cover and chill for at least 4 hours, ideally overnight.
8. Dust with cocoa and scatter the crushed Biscoff on top just before serving.

Tips for the Best Biscoff Yogurt Tiramisu with Greek Yogurt

• Choose full-fat Greek yogurt. Low-fat versions turn watery and slump.
• Cool the coffee completely, because hot coffee will melt the cream.
• Keep dunks short. Biscoff is crisp and soaks up liquid fast.
• Chill overnight for clean, sliceable layers.
• Add cocoa and crushed cookies at the last minute so the topping stays crunchy.

Variations to Try

• Swap the coffee for chilled chai or decaf espresso for a family-friendly version.
• Use pistachio cream in place of cookie butter for a nutty twist.
• Add a layer of raspberries or sliced banana between the cookies.
• Go dairy-free with coconut yogurt and whipped coconut cream.
• Build it in small jars for easy single-serve dessert cups.

How to Store It

Cover and refrigerate for up to 3 days. The cookies soften a little more each day, so keep the cocoa and crushed topping off until serving. Freezing is not recommended, since yogurt can separate when thawed.

Frequently Asked Questions

Can I make yogurt tiramisu without mascarpone?

Yes. Thick Greek yogurt folded into whipped cream gives the same creamy, tangy layers with fewer calories and no raw eggs.

How long does Biscoff tiramisu need to chill?

Chill at least 4 hours so the cookies soften into a cake-like texture. Overnight is even better.

What can I use instead of espresso for tiramisu?

Strong brewed coffee, decaf, instant espresso dissolved in hot water, or chilled chai all work well.

Can I make Greek yogurt tiramisu the day before?

Absolutely. It tastes best after a night in the fridge. Add the cocoa and crumbs just before you serve.

Biscoff Yogurt Tiramisu

A creamy no-bake tiramisu made with Greek yogurt, whipped cream and coffee-dipped Lotus Biscoff cookies. No mascarpone, no eggs and no oven needed.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups full-fat Greek yogurt thick and strained
• 1 cup cold heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup strong espresso or coffee cooled
• 1 tablespoon coffee liqueur optional
• 24 Lotus Biscoff cookies
• 3 tablespoons Biscoff cookie butter slightly warmed
• Unsweetened cocoa powder for dusting
• 2 Biscoff cookies crushed, for topping

Equipment

• 8-inch (20 cm) square dish or 6 small dessert glasses (for layering)
• Hand mixer or whisk (for whipping the cream)
• Fine-mesh sieve (for straining the yogurt)
• Shallow bowl (for dipping the cookies)

Method

 

1. Step 1: Drain the yogurt in a paper towel-lined sieve over a bowl for 15 minutes if it looks loose.
2. Tip: Thick yogurt is the secret to layers that hold.
3. Step 2: Whip the cream, powdered sugar and vanilla to soft peaks.
4. Step 3: Fold the drained yogurt into the whipped cream until smooth.
5. Tip: Stop mixing as soon as it is combined.
6. Step 4: Mix the coffee and liqueur in a shallow bowl. Dip each cookie for about 2 seconds per side.
7. Tip: Longer dunks make the cookies fall apart.
8. Step 5: Layer the dipped cookies in the dish or glasses and drizzle with warmed cookie butter.
9. Step 6: Spread half of the yogurt cream on top. Repeat with cookies, cookie butter and the rest of the cream.
10. Step 7: Cover and chill for at least 4 hours, or overnight.
11. Step 8: Dust with cocoa and top with crushed Biscoff just before serving.

Notes

Chilling time is not included in the cook time. Add it in the Custom Time field if you want it to display.
Use full-fat Greek yogurt for the best structure. Keeps covered in the fridge for up to 3 days.