Easy Biscoff Speculoos Tiramisu (No-Bake & 100% Vegan)

A Heavenly Vegan Twist on a Classic Dessert with Spiced Biscoff Cookies and Creamy Cashew Filling

If you’re craving a rich, creamy, and totally indulgent dessert that just so happens to be 100% plant-based, then you need this Easy Biscoff Speculoos Tiramisu in your life. Whether you’re a long-time vegan or just exploring the delicious world of vegan dessert recipes, this treat is bound to impress. Imagine layers of caramelized spiced Biscoff cookies, espresso-soaked to perfection, wrapped in a silky, dairy-free cashew and coconut cream. Each bite melts in your mouth—luxuriously rich, spiced, and just sweet enough.

Cette easy vegan dessert is perfect for any occasion—dinner parties, holidays, potlucks, or even a weeknight indulgence. Plus, it’s no-bake, make-ahead friendly, and filled with wholesome ingredients. Let’s walk through the process step by step.

🌟 Why You’ll Love This Vegan Tiramisu with Biscoff

✔️ No oven required
✔️ Super creamy and rich—no dairy or eggs needed
✔️ Perfect showcase for your favorite Biscoff recipes
✔️ Completely customizable
✔️ A beginner-friendly vegan baking recipe
✔️ A beautiful dessert centerpiece for gatherings

Whether you’re passionate about vegan cooking or just looking for a standout vegan treat, this recipe is proof that desserts can be both compassionate and crave-worthy.

🍪 What Are Biscoff Cookies?

Biscoff cookies (also called Speculoos) are a type of caramelized spiced biscuit from Belgium. They’re sweet, crunchy, and filled with cozy cinnamon, ginger, and nutmeg notes. Biscoff cookies and their creamy cookie butter spread have taken the dessert world by storm—and for good reason.

Both the cookies and the spread are accidentally vegan, making them a dream ingredient for those seeking vegan sweets or looking to create vegan cake and layered desserts like tiramisu.

🛒 Ingredients – What You’ll Need

Here’s everything you’ll need to make your vegan Biscoff tiramisu from scratch.

For the Creamy Vegan Filling:

1½ cups raw cashews, soaked
1 cup coconut cream (solid part from a chilled can of full-fat coconut milk)
⅓ cup maple syrup (or agave nectar)
2 tbsp lemon juice (balances the sweetness)
1 tsp pure vanilla extract
¼ cup Biscoff cookie butter (softened)
Pinch of sea salt

For the Cookie Soaking Mixture:

30–40 Biscoff cookies
¾ cup strong brewed coffee (or espresso), cooled
2 tbsp maple syrup
1 tbsp coffee liqueur (optional, or use vanilla extract)

Topping:

2 tbsp Biscoff cookie butterfondu
Crushed Biscoff cookies
Cocoa powder or cinnamon, for dusting

📝 Tip: You can find all these ingredients at most supermarkets or online. Make sure your coconut cream is full-fat and well-chilled.

🔪 Equipment You’ll Need

Blender or food processor (high-speed preferred)
8×8 inch dish or loaf pan
Spatula
Mixing bowl
Measuring cups & spoons
Optional: piping bag for aesthetic layering

🕒 Prep Ahead Tip

Soak cashews ahead of time (at least 1 hour in hot water or overnight in cool water).
Chill your coconut milk overnight so the cream separates easily.

👩‍🍳 How to Make Easy Biscoff Speculoos Tiramisu

Let’s break it down into manageable steps so you can confidently create this luscious layered dessert.

✅ Step 1: Soak Your Cashews

To get that silky, cheesecake-like texture, start by soaking your raw cashews in hot water for 1 hour. If soaking overnight, use room-temperature water. Drain and rinse before using.

✅ Step 2: Brew & Flavor the Coffee

Brew strong coffee or espresso and let it cool. Stir in the maple syrup and liqueur (if using) for added depth. Set aside in a shallow bowl—this will be used to dip the cookies.

✅ Step 3: Make the Vegan Cream Layer

In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, salt, and cookie butter. Blend until completely smooth and fluffy, scraping down the sides as needed.

This mixture should be thick, rich, and easily spreadable. Taste and adjust sweetness if desired.

💡 Need a lighter version? Replace half the coconut cream with vegan yogurt for a tangier, lighter cream.

✅ Step 4: Assemble the Layers

Quickly dip each Biscoff cookie into the coffee mixture. Just 1 second per side—don’t oversoak.
Lay a single layer of dipped cookies at the bottom of your dish.
Spoon or pipe a generous layer of the cream mixture over the cookies. Smooth out with a spatula.
Repeat the process until you’ve used up all the cream and cookies—usually 2 to 3 layers.

✅ Step 5: Final Touches

Top with a final smooth layer of cream. Drizzle melted cookie butter across the top in a zigzag pattern, sprinkle crushed Biscoff cookies, and finish with a dusting of cocoa powder or cinnamon.

✅ Step 6: Chill and Set

Cover and refrigerate the tiramisu for at least 6 hours, but preferably overnight. This allows the layers to firm up and the flavors to deepen.

🍰 How to Serve Biscoff Tiramisu

Slice into squares or scoop into dessert glasses for a rustic presentation. Garnish with shaved chocolate, more crushed cookies, or a dollop of coconut whipped cream if you’re feeling fancy.

Serve cold and enjoy the layered magic of crunchy, creamy, coffee-infused deliciousness.

💡 Customization Ideas

Cette easy vegan dessert is endlessly flexible. Here are a few creative twists:

✅ Nut-Free Version:

Use silken tofu (1½ cups) instead of cashews.
Add 1 tbsp of cornstarch to help it set more firmly.

✅ Gluten-Free Version:

Use gluten-free spiced cookies or ginger snaps.

✅ Chocolate Swirl Version:

Add melted vegan chocolate into the cream layer for a mocha twist.

✅ Fruity Variation:

Layer with sliced bananas, poached pears, or raspberries for added brightness.

🧊 How to Store

Réfrigérer: Keeps well covered in the fridge for up to 5 days.
Freeze: Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before serving.

🧁 Why This is One of the Best Vegan Baking Recipes

While not baked, this tiramisu-style dessert ticks all the boxes that vegan baking recipes aspire to:

Uses natural, plant-based ingredients
Delivers creamy, indulgent texture without dairy or eggs
Appeals to vegans and omnivores alike
Beautiful, elegant, and impressive with minimal effort

It’s truly a crown jewel in the collection of vegan treats.

🥄 Nutritional Info (Per Serving, Approx.)

Calories: 350
Total Fat: 23g
Carbohydrates: 31g
Sugar: 13g
Protein: 6g
Fiber: 3g

This recipe is rich and satisfying, so small portions go a long way. Perfect for mindful indulging without the guilt.

❓ Frequently Asked Questions

❓ Are Biscoff products vegan?

Yes! Both Lotus Biscoff cookies and cookie butter are 100% vegan. They contain no eggs, dairy, or animal-derived ingredients.

❓ Can I make this ahead of time?

Absolutely! This dessert is best made 1 day in advance so the flavors and textures fully set. It’s the ideal make-ahead vegan dessert.

❓ Can I use other cookies?

Sure! Try ginger snaps, vegan graham crackers, or vegan chocolate wafers for a different spin.

❓ Is this recipe kid-friendly?

Yes! Omit the coffee liqueur and use decaf or a coffee alternative like barley coffee or chai tea.

🎉 Final Thoughts

Cette Easy Biscoff Speculoos Tiramisu is a celebration of everything we love about vegan dessert recipes—creamy, comforting, and packed with flavor. Whether you’re treating yourself, feeding a crowd, or just in the mood for something extraordinary, this layered masterpiece will never let you down.

With zero baking, minimal prep, and maximum wow-factor, it’s a perfect dessert for every skill level. Plus, it’s a fantastic introduction to vegan foods for those just starting to explore vegan cooking.