Biscoff Tiramisu

Everyone seems to be going crazy over Japanese cheesecake lately, and while I do enjoy it, this Biscoff tiramisu honestly wins for me every time. As a nutrition coach, I’m always looking for ways to make desserts feel indulgent while still working for you, and this one does exactly that. It’s creamy, rich, and comforting, but made with higher-protein ingredients and no baking required.

This recipe takes inspiration from classic tiramisu and elements of a cheesecake recipe, blending them into an easy no bake cheesecake–style dessert that comes together in minutes. Compared to a traditional lotus biscoff cheesecake or Japanese cheesecake, this version is quicker, lighter, and far more practical for everyday life. It’s the perfect example of how a high protein dessert can still feel like a treat.

Ingredients

• 6 Biscoff biscuits,
  Substitution: Digestive biscuits or graham crackers.
• Milk, for soaking
  Substitution: Any dairy-free milk.
• 3 tablespoons 0% Skyr yogurt
  Substitution: Greek yogurt or soy yogurt for dairy-free.
• 3 tablespoons low-fat cream cheese
  Substitution: Full-fat cream cheese for a richer texture.
• 2 tablespoons melted Biscoff spread
  Substitution: Any cookie butter or nut butter (flavour will change).

Step-by-Step Method

1. Create the base

Briefly soak the Biscoff biscuits in milk, then layer them in the bottom of a ramekin.
Coach tip: Don’t over-soak—the biscuits should be soft but not soggy.

2. Make the creamy layer

In a bowl, mix the Skyr yogurt, cream cheese, and melted Biscoff spread until smooth and creamy.
Coach tip: This protein-rich base is what makes this dessert more balanced and satisfying.

3. Layer

Spoon the creamy mixture over the biscuit base.
Repeat the biscuit and cream layers until you’ve used all the mixture.
Coach tip: Thin, even layers give the best texture and flavour balance.

4. Finish

Top with extra melted Biscoff spread and crushed biscuits.
Chill for at least 30 minutes before serving, if you can wait.

Tips and Variations

• Add a dusting of cocoa powder for a classic tiramisu feel.
• Use chocolate protein yogurt to boost protein further.
• Layer into small jars for portion-controlled meal prep desserts.
• Turn this into a larger lotus biscoff cheesecake by assembling it in a dish and slicing.
• For a firmer texture, chill overnight.

Storage, Serving and Reheating

• Storage: Keep covered in the fridge for up to 2 days.
• Serving: Serve chilled straight from the fridge.
• Reheating: Not recommended—this dessert is best enjoyed cold.

Final Note

If you try this Biscoff tiramisu, I’d love to hear what you think. Leave a comment, share it with someone who loves Biscoff, or tag me on social media @alexarciab so I can see your version.

Dessert doesn’t need to be complicated or off-limits. Recipes like this show how small ingredient swaps can turn a classic indulgence into something that fits your lifestyle—without sacrificing flavour or enjoyment.

Biscoff Tiramisu

5 from 1 vote

Everyone seems to be going crazy over Japanese cheesecake lately, and while I do enjoy it, this Biscoff tiramisu honestly wins for me every time. As a nutrition coach, I’m always looking for ways to make desserts feel indulgent while still working for you—and this one does exactly that. It’s creamy, rich, and comforting, but made with higher-protein ingredients and no baking required.

This recipe takes inspiration from classic tiramisu and elements of a cheesecake recipe, blending them into an easy no bake cheesecake–style dessert that comes together in minutes. Compared to a traditional lotus biscoff cheesecake or Japanese cheesecake, this version is quicker, lighter, and far more practical for everyday life. It’s the perfect example of how a high protein dessert can still feel like a treat.

Author: Alex Botting Cooking Method: No Cook Cuisine: Fusion Courses: Dessert, Snacks

Print Recipe

Pin Recipe My Favourite Recipes

Prep Time 10 mins Rest Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 4 Calories: 230 Best Season: Suitable throughout the year Dietary:

H High Protein V Vegetarian

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 6 Biscoff biscuits
• Some milk
• 3 tbsp 0% Skyr yoghurt
• 3 tbsp low fat cream cheese
• 2 tbsp melted biscoff spread

Instructions

1. Soak the biscuits in the milk and add to the bottom of a ramekin
   

2. In a small bowl, mix the Skyr yogurt, cream cheese, and melted Biscoff spread until smooth.

   

3. Spoon some of the creamy mixture over the biscuit layer.
   Repeat with the remaining biscuits and cream until everything is used

   

4. Top with extra melted Biscoff spread and a sprinkle of crushed biscuit.

   

Nutrition Facts

240kcal

Calories

12g

Protein

24g

Carbs

11g

Fat

1g

Fiber

11g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings: 2 ServingCalories:240kcalTotal Fat:11gTotal Carbohydrate:24gDietary Fiber: 1gSugars: 11gProtein:12g

Note

Add a light dusting of cocoa powder for a classic tiramisu feel.

• Use flavoured or protein-enriched yogurt to increase protein further.

• Assemble in small jars for easy portion control.

• Turn this into a larger sharing dessert by layering in a dish like a lotus biscoff cheesecake.

• Chill overnight for a firmer, more cheesecake-like texture.
• Storage: Keep covered in the fridge for up to 2 days.
• Serving: Best served chilled straight from the fridge.
• Reheating: Not recommended.

Keywords: biscoff tiramisu, cheesecake recipe, easy no bake cheesecake , Japanese cheesecake, lotus biscoff cheesecake, high protein dessert

Rate this recipe