Print

Best Vegan Biscoff Tiramisu (Easy 10-Min Recipe)

vegan biscoff tiramisu - featured image
Print Recipe

A creamy, coffee-soaked vegan tiramisu made with silken tofu and Biscoff cookie butter. This easy no-bake dessert comes together in just 10 minutes of active prep and tastes like a classic tiramisu.

Ingredients

Scale
  • 14–16 oz (400-450g) silken tofu
  • 1/2 cup (130g) Biscoff spread (creamy)
  • 1 cup (240ml) strong brewed coffee or espresso, cooled
  • 24–30 Biscoff or ladyfinger cookies
  • 2 tablespoons maple syrup or agave
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons unsweetened plant milk (oat or almond)
  • Optional: cocoa powder or extra Biscoff crumbs for dusting

Instructions

  1. Make the Coffee Dip: Brew 1 cup (240ml) of strong coffee or espresso and let it cool completely.
  2. Prepare the Cream Filling: Drain the silken tofu and pat it dry gently with a paper towel. Add the tofu, 1/2 cup (130g) of Biscoff spread, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 2 tablespoons of plant milk to your blender. Blend on high for 30-45 seconds until completely smooth. Scrape down the sides and blend again if needed. The mixture should be thick but pourable. If it is too thick, add another tablespoon of plant milk.
  3. Assemble the First Layer: Pour a thin layer of the cream filling (about 1/4 cup) into the bottom of an 8×8 inch baking dish.
  4. Dip the Cookies: Take one Biscoff or ladyfinger cookie and dip it into the cooled coffee for exactly 1-2 seconds per side. Do not soak them! Place the dipped cookies in a single layer over the cream in the dish, breaking some in half to fill any gaps.
  5. Add More Cream: Spread half of the remaining cream filling evenly over the first layer of cookies.
  6. Repeat the Layers: Dip another batch of cookies and arrange them on top of the cream. Spread the remaining cream filling over the top, smoothing it into an even layer.
  7. Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
  8. Add the Topping: Just before serving, crush a few extra Biscoff cookies into coarse crumbs and sprinkle them generously over the top.

Notes

Let coffee cool completely before dipping cookies to prevent them from disintegrating. Do not over-soak the cookies—1-2 seconds per side is enough. For best texture, chill overnight. The tiramisu gets better as it sits and can be made up to 2 days in advance. Add crushed Biscoff topping just before serving to keep it crunchy.

Nutrition

Keywords: vegan tiramisu, Biscoff tiramisu, no-bake dessert, vegan dessert, easy tiramisu, tofu tiramisu, cookie butter tiramisu

Find it online: https://emacrave.com/best-vegan-biscoff-tiramisu-easy-10-min-recipe/