No Bake Biscoff Tiramisu Cups with Greek Yogurt & Mascarpone
Creamy no bake Biscoff tiramisu cups layered with coffee dipped cookies, Greek yogurt, mascarpone, and cookie butter for an easy chilled dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes + chilling time
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
1 cup mascarpone cheese, softened (about 8 oz)
1 cup plain Greek yogurt
4 Tbsp maple syrup
1 tsp vanilla extract
24 Biscoff cookies (about 8 per parfait)
1 cup brewed coffee, divided
3 Tbsp cookie butter (Biscoff spread)
1 Tbsp cocoa powder
1 tsp espresso powder (optional)
1 cup whipped cream (optional)
Instructions
Brew or prepare the coffee according to package directions. Set aside 2 tablespoons and pour the remaining coffee into a shallow bowl.
In a medium bowl, combine the maple syrup, vanilla extract, and softened mascarpone cheese. Mix until smooth and creamy. Add the Greek yogurt and stir until fully combined.
Spoon or pipe about 1/4 cup of the mascarpone mixture into each parfait glass.
Break 2 Biscoff cookies into pieces. Quickly dip them into the coffee and layer them over the mascarpone mixture in each glass.
Heat the reserved 2 tablespoons of coffee in a microwave-safe bowl until hot. Stir in the cookie butter until smooth. Drizzle 1–2 teaspoons over the cookie layer.
Add another layer of dipped Biscoff cookies, followed by another layer of mascarpone mixture. Repeat the layers until the glasses are filled.
Top with whipped cream if desired.
In a small bowl, combine cocoa powder and espresso powder. Sift over the tops of the tiramisu cups.
Cover and refrigerate for at least 1 hour before serving.
Notes
Dip the cookies quickly to avoid sogginess.
Chill longer for a firmer texture and deeper flavor.
Espresso powder enhances the coffee flavor but can be omitted.
For a sweeter dessert, add an extra tablespoon of maple syrup.
Serve in small jars, glasses, or dessert cups for an elegant presentation.
