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.