These Biscoff Tiramisu Parfait Cups look like something you ordered at a restaurant and absolutely did not make in your kitchen in 15 minutes. But you did. In your pajamas, probably. Layers of creamy mascarpone and Greek yogurt, coffee-soaked Biscoff cookies, and a drizzle of warm cookie butter make these individual cups feel way fancier than the effort involved.
The best part besides how good they taste? This is actually a lighter take on classic tiramisu. Swapping heavy cream and egg yolks for Greek yogurt keeps things a little more balanced without sacrificing any of the flavor. So yes, you can absolutely tell yourself these are basically healthy. We are not here to argue with you.
Biscoff Tiramisu Parfait Cups (No-Bake)
Ingredients
For the cream layer:
- 8 oz mascarpone cheese, softened
- 1 cup plain Greek yogurt
- 3 tbsp maple syrup
- 1 tsp vanilla extract
For the Biscoff and coffee layer:
- 16 Biscoff cookies (about 4 per cup), plus more for topping
- 1 cup brewed coffee, cooled
- 2 tbsp Biscoff cookie butter spread
- 2 tbsp hot coffee (for thinning the cookie butter)
For topping:
- Cocoa powder, for dusting
- Whipped cream, optional
Method
Soften your mascarpone
- Set the mascarpone out on the counter about 30 minutes before you start. This lets it soften enough to mix by hand without needing an electric mixer.
Make the cream layer
- In a medium bowl, mix the mascarpone, maple syrup, and vanilla together with a spoon until smooth and no lumps remain. Add the Greek yogurt and stir until fully combined. Set aside.
Brew and cool your coffee
- Brew a cup of coffee and let it cool to room temperature. If you are short on time, store-bought brewed coffee or instant coffee mixed with water works just as well.
Make the cookie butter drizzle
- In a small microwave-safe bowl, combine the Biscoff spread and 2 tablespoons of hot coffee. Microwave for 15 to 20 seconds and stir until smooth and drizzleable. Set aside.
Dip your cookies
- Break each Biscoff cookie into 3 pieces. Quickly dip each piece in the cooled coffee, just a second or two per side. You want them lightly soaked, not soggy.
Layer your cups
- Spoon about 1/4 cup of the cream mixture into the bottom of each parfait glass. Add a layer of coffee-dipped Biscoff pieces, then drizzle with a small amount of the cookie butter mixture. Repeat with another cream layer, more cookies, and another drizzle.
Finish and serve
- Dust the tops generously with cocoa powder. Add whipped cream if you like. Serve immediately or refrigerate until ready to eat.
Notes
Helpful Tips
- Make it ahead. Assemble the cups up to 24 hours in advance and keep refrigerated. Dust with cocoa powder right before serving.
- Skip the cookie butter drizzle. If you can not find Biscoff spread, the cups are still delicious without it. They will just be a little less sweet.
- Keep the coffee mild. Espresso works here but it is stronger, so consider diluting it with a splash of water if you are serving these to kids.
- Use any glass you have. Rocks glasses, mason jars, or any short wide cup all work great for layering.
- Add a cookie on top. Tuck a whole Biscoff cookie into the whipped cream on top for a pretty presentation that takes zero extra effort.
