Easy Vegan Biscoff Tiramisu

Easy Vegan Biscoff Tiramisu

A simple, creamy, no-bake dessert that's perfect for celebrations or whenever you're craving something sweet. This version, inspired by my daughter Oli from Pink Petal Cafe, swaps traditional ladyfingers for Biscoff cookies, creating a delicious twist on a classic favorite.

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Ingredients

- 1 package vegan cream cheese, softened (8 oz)

- 1 container coconut whipped topping (about 8 oz)

- 2 to 3 tablespoons pure maple syrup, adjust to taste

- 1 teaspoon vanilla extract

- 1½ cups strong brewed coffee, cooled

- 1 package Biscoff cookies

- Unsweetened cacao powder, for dusting

Optional toppings:

- Crushed Biscoff cookies

- Fresh berries

- Chocolate shavings

- Mint leaves

Instructions

1. In a large bowl, beat together the vegan cream cheese, coconut whipped topping, maple syrup, and vanilla until smooth and creamy.

2. Pour the cooled coffee into a shallow bowl.

3. Quickly dip each Biscoff cookie into the coffee. Don't soak them too long or they'll become too soft.

4. Arrange a layer of the dipped cookies in the bottom of your serving dish.

5. Spread half of the cream mixture over the cookies.

6. Repeat with another layer of coffee-dipped cookies and the remaining cream.

7. Dust the top generously with unsweetened cacao powder.

8. Decorate with crushed Biscoff cookies, berries, chocolate shavings, or your favorite toppings.

9. Refrigerate for at least 4 hours, or overnight, before serving.

Enjoy every creamy bite!