The Ultimate 5-Ingredient Biscoff Tiramisu (Easy No-Bake)

This 5-Ingredient Biscoff Tiramisu is the easiest high-protein dessert you will ever make.

Most people think you need a long shopping list, gelatin, or eggs to make a bakery-quality tiramisu. I think they’re wrong.

You really only need 5 ingredients to make this Biscoff Tiramisu Cheesecake.

We are taking the structure of an “Icebox Cake” (where cookies absorb moisture to set the cream) and combining it with the tangy, rich profile of a cheesecake. By swapping mascarpone for Vanilla Greek Yogurt and using Whipped Cream Cheese, we cut the fat, boost the protein, and eliminate the need for thickeners.

My favorite part of this whole recipe is just how easy it is to make! It’s essentially a mousse that sets itself overnight.

The Food Science behind this 5-Ingredient Biscoff Tiramisu 🧪

This recipe relies on Moisture Migration rather than gelatin. Here is why it works with just 5 ingredients:

1. The “Hygroscopic” Cookie Effect

Biscoff cookies are Speculoos—they are dense, crunchy, and very dry. Unlike a sponge cake which is already moist, these cookies are hygroscopic (water-attracting).

• The Process: Over 12–24 hours in the fridge, the cookies pull water out of the yogurt and cream cheese mixture.
• The Result: This dehydrates the cream layer slightly, making it firm enough to scoop or slice, while simultaneously hydrating the cookie into a soft, cake-like texture.

2. Viscosity Matching (Why we use Whipped Cheese)

You will notice the recipe specifically calls for Whipped Cream Cheese. This isn’t just for convenience; it’s for Viscosity Matching.

• The Problem: Block cream cheese is dense and has a high “yield stress,” meaning it requires significant force (like a stand mixer) to break down. If you mix it by hand with soft yogurt, you will get lumps.
• The Fix: Whipped Cream Cheese is aerated, lowering its density and viscosity to match the Greek Yogurt. This allows the two fats to emulsify into a perfectly smooth cream with just a hand whisk.

Understanding this moisture migration is the secret to making a perfect 5-Ingredient Biscoff Tiramisu without gelatin.

Pro-Tips for the Perfect Set 🏆

Since we aren’t using gelatin, the texture of this dessert depends entirely on how you handle the ingredients. Here are three mistakes to avoid:

• Don’t Over-Dip the Cookies: Biscoff cookies are not like traditional Ladyfingers. Ladyfingers are sponges; Biscoff are compressed crumbs. If you hold them in the coffee for more than 1 second, they will turn to mush before you even get them into the pan. A quick “in-and-out” dunk is all you need.
• Cold Ingredients Matter: Ensure your Whipped Cream Cheese is straight from the fridge. If it’s too warm, it won’t hold air bubbles, and your mixture will be runny. The Greek Yogurt should also be cold to help the structure set faster.
• The “Clean Slice” Hack: Want that perfect cross-section for Instagram? Freeze the cheesecake for 30 minutes before slicing. This firms up the cream just enough to give you sharp, clean lines without dragging the filling.

Common Questions (FAQ)

Can I make this ahead of time? Absolutely. In fact, this 5-Ingredient Biscoff Tiramisu tastes even better on day two because the flavors have time to meld. The longer it sits, the more the cookies soften into a cake-like texture. It will stay fresh in the fridge for up to 4 days.

Can I use regular Cream Cheese? Technically yes, but you will need to put in some elbow grease. Regular block cream cheese is much denser. You must beat it with a hand mixer before adding the yogurt to avoid lumps. We use Whipped Cream Cheese because it mixes by hand instantly.

Is there a caffeine-free version? Yes! If you want to serve this to kids or avoid caffeine, simply swap the strong coffee for decaf coffee or you can even mix decaf espresso powder directly into the tiramisu cheesecake base!

If you try this 5-Ingredient Biscoff Tiramisu, let me know in the comments below!