Easy Vegan Biscoff Tiramisu Recipe (No Alcohol!)

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This easy vegan Biscoff Tiramisu recipe is made in under 30 minutes and can be prepared the day before, taking the stress out of hosting Christmas! A beautifully sweet and creamy dessert that’s kept simple – with no alcohol, lady fingers, dairy or egg.

If you’re in a panic searching for an easy vegan dessert to serve this Christmas, I’ve got you!

This SUPER EASY Biscoff Tiramisu recipe is prepared in under 30 minutes and uses 8 simple shop-bought ingredients.  It’s a great make-ahead dessert using coffee-dipped Biscoff biscuits layered with 5-minute homemade Biscoff mascarpone cream.

No need to make vegan savoiardi biscuits or buy a bottle of rum especially – this dairy free tiramisu recipe contains no alcohol, no ladyfinger cookies and is made without egg. You’ll get all the kudos of a tiramisu-maker without the hassle!

This delicious no-bake dessert can be made the day before and stored in the refrigerator so it’s the perfect quick and easy dessert for dinner parties. You can make it in one large dish or individual dishes, whichever you prefer. You wouldn’t even know it was vegan!

Quick links:

A plate of Biscoff tiramisu with layers of cinnamon lotus biscuits, creamy mascarpone and crumbled biscuit on top

How does Biscoff Tiramisu differ from traditional tiramisu?

Traditional tiramisu is a classic Italian dessert.  A typical tiramisu recipe alternates layers of liqueur coffee-soaked ladyfingers and a cream made of mascarpone cheese and raw eggs that have been whipped.

We have taken inspiration from a traditional tiramisu and created a much simpler vegan version that is made without egg whites, without ladyfingers and without alcohol.

In the UK, coffee is regularly served with a Lotus Biscoff biscuit so we’ve paired this classic coffee-flavoured dessert with the delicious caramel cinnamon spiced flavour of Biscoff; it’s a match made in heaven. Even Lotus Biscoff themselves say “the deep flavor of a satisfying coffee and unique taste and crunchiness of Lotus Biscoff were made for each other”!

Our vegan Biscoff Tiramisu is made with layers of golden coffee-dipped Lotus biscuits and our 5-minutes creamy vegan Mascarpone, infused with the warming flavours of Biscoff spread. Glorious!

Why you’ll love this vegan Biscoff Tiramisu recipe

It’s a breeze to make. Our vegan tiramisu recipe is made with layers of shop-bought Lotus biscuits dipped in strong coffee, topped with our 5 minute Biscoff mascarpone cream. To make the mascarpone you just chuck everything in a blender, blitz for 30 seconds and you’re done. It doesn’t get much simpler than this.

You can make it the day before. It’s the perfect dessert for those big celebrations and dinner parties – prep it the day before and serve it straight from the fridge to save yourself the stress.

A classic flavour pairing in a unique dessert. There is no denying that coffee and Biscoff are two flavours that are meant to be together; they are a match made in heaven! Step aside classic tiramisu, there is a new kid in town and she’s a beautiful Biscoff coffee cinnamon tiramisu. Mmmm!

No alcohol required.  Traditional tiramisu uses dark rum, marsala wine or coffee-flavored liqueur, however we’ve kept it simple and created an alcohol-free tiramisu.  The flavours of coffee and cinnamon Biscoff are all you need.

A forkful of Biscoff tiramisu with layers of cinnamon lotus biscuits, creamy mascarpone and crumbled biscuit on top

Success Tips

Make the coffee STRONG

When making this simple tiramisu recipe you’ll be dipping shop-bought Biscoff biscuits into coffee. You want the coffee flavour to come through into the dessert so make your coffee stronger than you would usually drink. We made ours with around 4 tbsp ground coffee (20g) to 250ml (9oz) hot water. Alternatively, you can make a couple espressos using your espresso machine. We don’t recommend using instant coffee powder.

Let the coffee cool before using it

The biscuits will soak up hot coffee faster than cold, which can quickly result in a soggy biscuit so let the coffee cool before dipping the biscuits.

Just a quick dip

Dip the biscuits briefly in the cool coffee – just a second to submerge each biscuit fully should do it. The biscuits soak up liquid quickly (particularly if the coffee is still warm) so don’t hold them in the coffee otherwise they will likely fall apart.

Pick a mild coconut oil

When making the Biscoff mascarpone, try to pick a coconut oil with a mild flavour to reduce the coconut flavour that comes through into the mascarpone. This isn’t essential, just bear in mind that if you don’t use a mild coconut oil, you may have a hint of coconut flavour in the dessert (it’ll still taste lovely). The brand ‘Biona’ sell a mild coconut oil.

Silken tofu creates a wonderful mascarpone

Silken tofu has a smooth, light consistency and mild flavour, making it perfect for making the vegan mascarpone we use in this tofu tiramisu. Don’t substitute the silken tofu for firm tofu, you won’t get the necessary creamy texture to the mascarpone.

Chill the tiramisu before serving

The mascarpone mixture needs to be cold in order to be able to slice the tiramisu, therefore make sure to chill the dessert fully in the fridge before serving (at least 2 hours). This is a good dessert to make the day before and then you can chill it overnight.

Always store this tiramisu in the fridge covered in eco cling film or a reusable plastic wrap – it’ll keep for up to 2 days.

A plate of Biscoff tiramisu with a forkful missing, revealing layers of cinnamon lotus biscuits, creamy mascarpone and crumbled biscuit on top

How to make this vegan Biscoff Tiramisu recipe


Lotus Biscoff Biscuits. You can use other speculoos biscuits if you have them on hand as long as they taste similar to Biscoff.

Espresso coffee. Ideally freshly brew this using ground coffee and make it strong for the best coffee flavor in your tiramisu.

Coconut oil. Any coconut oil will do, however, for best results we recommend a mild flavoured coconut oil.

Silken tofu. Silken tofu is usually in the Word Foods section of supermarkets or grocery stores and is unrefrigerated. You can also buy it online. It’s much smoother and silkier than firm tofu – don’t substitute for firm or regular tofu.

Vegan cream. Soya cream is our preference for this dessert, but coconut cream also works well.

Caster sugar. You can substitute the caster sugar for granulated white sugar or at a push soft light brown sugar or maple syrup.

Vanilla extract.

Lotus Biscoff Spread.

Coffee, Biscoff biscuits and Biscoff spread on a table top

Ingredients on a worktop


You’ll need a blender or food processor to make the Biscoff Mascarpone in this easy eggless tiramisu recipe. Don’t attempt to beat the mixture by hand because it will not break up the silken tofu enough.


Make sure to head to the recipe card below for the full recipe and instructions!

Gather together your ingredients.
Add all of the mascarpone ingredients to a blender and blend until it creates a smooth mixture, the consistency of heavy cream. You can do this all in one hit or you can make the mascarpone first and then beat in the Biscoff spread by hand (the 1st option is easiest!).
Vegan mascarpone and biscoff spread in a bowl ready to be stirred
A large bowl of Biscoff mascarpone

Briefly dip each Biscoff biscuit in cooled, strong coffee and place it in a layer over the base of your dish (dish size approx 27cm x 17cm / 10” x 7”). Add a second layer of biscuits.

Tip: Don’t dip the biscuits for too long in the coffee otherwise they may break up.

Coffee-dipped lotus biscuits forming a layer in the bottom of a dessert dish
A layer of biscuits in a rectangular dish

Add 1/2 the mascarpone to the dish and then add another two layers of coffee-dipped biscuits.

A half made vegan Biscoff tiramisu, after the Biscoff mascarpone layer has been added
A layer of biscoff biscuits on top of vegan mascarpone

Add the remaining 1/2 of the mascarpone to the dish. Top with biscuit crumbs (you could even add dark chocolate shavings if you’re feeling fancy!).

Making a vegan Biscoff tiramisu recipe, with the final layer of vegan mascarpone added to the top
A finished vegan Biscoff tiramisu in a rectangular dish, topped with crumbled biscuit crumbs


What is the Biscoff flavour?

Lotus Biscoff Biscuits have a rich, sweet, cinnamon flavour with deep caramel notes. They’re crunchy and buttery and perfect for dunking in coffee. Think pumpkin spice wrapped up in a cookie!

Is Biscoff spread just peanut butter?

No, Biscoff spread is not the same as peanut butter. Whilst Biscoff spread has a similar consistency to smooth peanut butter, the flavour is completely different. There is no nuttiness to Biscoff spread, it is instead sweet with a rich flavor of cinnamon and caramel.

Don’t substitute the Biscoff spread for nut butter in this easy tiramisu recipe.

What is a substitute for mascarpone in tiramisu?

Traditional mascarpone is made from dairy and is therefore not vegan. You can substitute mascarpone in tiramisu with this 5-minute vegan version, which is the base that we’ve used to create our Biscoff Tiramisu recipe.

Can I use Philadelphia cheese instead of mascarpone for tiramisu?

We don’t recommend using dairy free Philadelphia cream cheese in the place of mascarpone in a dairy free tiramisu recipe. Vegan cream cheese tends to be quite salty, which we find doesn’t suit many dessert recipes.

Does mascarpone need to be cold for tiramisu?

We create our tiramisu using our vegan mascarpone at room temperature (freshly blended). The consistency is pourable (similar to heavy whipping cream), which makes putting together the tiramisu much easier. The tiramisu MUST be refrigerated until fully cold before serving though otherwise you won’t be able to slice it (our mascarpone firms up in the fridge).

Can I make this Biscoff Tiramisu recipe in individual dishes?

Yes, absolutely! Pick dishes that are big enough to fit the Biscoff biscuits whole or in halves for the biscuit layers. You don’t want the biscuit layers to be made up of crumbled biscuits.

Loved this vegan Biscoff Tiramisu recipe? Here are some more delicious vegan desserts to try

I hope you LOVE this recipe for Biscoff Tiramisu! Please share this easy recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x

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The Written Recipe:

A plate of Biscoff tiramisu with layers of cinnamon lotus biscuits, creamy mascarpone and crumbled biscuit on top

Easy Vegan Biscoff Tiramisu Recipe (No Alcohol!)

This easy vegan Biscoff Tiramisu is made in under 30 minutes and can be prepared the day before, taking the stress out of hosting Christmas! A beautifully sweet and creamy dessert that’s kept simple - with no alcohol, lady fingers, dairy or egg.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep: 25 minutes
Total: 2 hours 25 minutes
Serves: 8 people
Calories: 826kcal
Author: Tara


  • 58 Lotus Biscoff biscuits (2 x 250g packs)
  • 250 ml freshly brewed espresso coffee* (strong!)

For the mascarpone layer:

  • 130 g coconut oil (melted and then cooled to room temperature**)
  • 349 g silken tofu
  • 210 g vegan cream***
  • 20 g caster sugar
  • 1.5 tsp vanilla extract
  • 400 g Lotus Biscoff spread (smooth version)


To make the Biscoff mascarpone:

  • If your coconut oil is solid (white) then you’ll need to melt it to a clear liquid first. To do this melt the coconut oil in a saucepan and then set it aside to cool to room temperature.
    130 g coconut oil
  • Add the silken tofu, vegan cream, caster sugar, vanilla extract, room temperature coconut oil and Biscoff spread to a blender and blend for 30-60 seconds until smooth.
    349 g silken tofu, 210 g vegan cream***, 20 g caster sugar, 1.5 tsp vanilla extract, 400 g Lotus Biscoff spread

Create your Biscoff tiramisu:

  • Brew the strong coffee and pour it into a bowl. Allow it to cool.
    250 ml freshly brewed espresso coffee*
  • Set aside a dish approximately 27cm x 17cm (10” x 7”) ready to make the tiramisu.
  • Briefly dip each Biscoff biscuit in the coffee and then place it in a layer over the base of the dish. The biscuits soak up liquid quickly so don’t hold them in the coffee - just a brief 1 second dip to submerge it will do.
    58 Lotus Biscoff biscuits
  • Continue dipping each biscuit and adding it to the dish until you’ve created two layers of biscuits, one on top of the other.
  • Pour over 1/2 of the Biscoff mascarpone cream.
  • Add another two layers of coffee-dipped Biscoff biscuits.
  • Finish with a layer of Biscoff mascarpone cream.
  • Crush 10 Biscoff biscuits into fine crumbs. You can do this either by adding them to a sandwich bag and bashing them with a rolling pin, or blitzing them in a blender cup for a few seconds.
  • Sprinkle the Biscoff crumbs over the top of your tiramisu.
  • Cover your Biscoff tiramisu with eco cling film or tin foil and pop it in the fridge for at least 2 hours to set. You can make it the day before you plan to serve it and store it in the fridge overnight if you prefer (it tastes just as great the next day!). When you’re ready to serve, slice it into squares.


Vegan / Dairy Free / Egg Free
Recipe inspired by: Italy
* Use ground coffee to make your espresso. Ideally don’t substitute for instant coffee as the flavour will not be as good.
** Pick a coconut oil with a mild flavour to reduce the coconut flavour that comes through into the mascarpone. You can use any coconut oil but some have a stronger flavour and whilst this isn’t unpleasant, it’s better if you have a mild coconut oil. The brand ‘Biona’ sell a mild flavoured coconut oil that is good.
*** We have tested this recipe with both soya cream (such as Alpro) and coconut cream and both work well. If using coconut cream, you want to only use the thick white part from the top of a tin of full fat coconut milk (discard the clear liquid underneath). If your tin of coconut milk has combined (clear liquid and thick white part) then cover it and pop it in the fridge for around 30 minutes. You should find that the mixture will separate again and the ‘cream’ part will solidify at the top of the tin.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 826kcal | Carbohydrates: 75g | Protein: 7g | Fat: 56g | Saturated Fat: 30g | Sodium: 4mg | Fiber: 1g | Sugar: 43g | Net Carbohydrates: 35g
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Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.