Biscoff Butterscotch Cheesecake Tiramisu

I miss my guess, Biscoff Butterscotch Cheesecake Tiramisu. A no bake, super easy dessert, that’s perfect to make a day ahead. It’s sure to impress at any occasion, from a casual potluck get together to an elegant dinner party!

Biscoff Butterscotch Cheesecake Tiramisu

I have to admit, both Spouse and I are a little Biscoff obsessed! Theres just something about those simple little speculoos cookies that’s uncomplicated perfection.

I seem to remember first tasing them years ago as in flight snacks during some of our travels. Unless I miss my guess,  I think it was Delta airlines that had  specially made larger versions for their in flight service.

Biscoff Cookies

I found out later that those airline larger versions are available but I have not seen them locally yet. Must look harder!

What are speculoos cookies.

Internet research describes them as  a thin, crunchy, caramelized shortcrust biscuit originating from Belgium and the Netherlands.

Famous for its warm, slightly spiced flavor—often compared to gingerbread—it is heavily associated with the Christmas and St. Nicholas holiday seasons. 

Finish these layers with the last of the cookies before adding the whipped cream and garnishing with chopped chocolate and/or biscoff cookie chunks.

They are almost always in hand now in our pantry. They are a favourite of ours with an afternoon coffee or steaming cup of tea. 

We also love using them in desserts, especially as a substitute for graham crumbs in a cheesecake base.

I’ve also read that some versions use caramelized sugar in the recipe. I personally think that’s part of the unique flavour profile.

Follow with another layer of butterscotch.

The inspiration for Biscoff Butterscotch Cheesecake Tiramisu.

It was that caramel background flavour that led me to develop this recipe, along with the cheesecake inspiration from earlier experiments.

With the summer BBQ season just ahead, I thought a no-bake version would be perfect as a get-ahead recipe to make the day before any entertaining event.

Butterscotch Dulce de Leche.

My recent revelation about caramelizing Dulce de Leche sweetened condensed milk to make butterscotch, also played heavily into the motivation to create this recipe. I thought a combination of all of these ideas would make one stellar dessert! 

I was not wrong!  We served it to a group of 15  family members from  a couple of one year olds to  my 84 year old Dad! Everyone simply loved it! 

Our Easter dinner table this year. This dessert was very well received by all!

I have quite a number of  desserts that feed a large crowd, but I have a feeling I’ll be getting requests to make this one again on future occasions.

It’s such an easy, impressive and utterly decadent recipe, I daresay those requests will easily and happily be accomodated.

Like this Biscoff Butterscotch Cheesecake Tiramisu recipe?

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Biscoff Butterscotch Cheesecake Tiramisu

Prep Time: 30 minutes

Cook Time: 3 hours

Additional Time: 1 day

Total Time: 1 day 3 hours 30 minutes

Biscoff Butterscotch Cheesecake Tiramisu. A no bake, super easy dessert, that's perfect to make a day ahead. It's sure to impress at any occasion, from a casual potluck get together to an elegant dinner party!

Print

Ingredients

• 2 packages biscoff cookies
• 2 cans Dulce de Leche Butterscotch prepared in advance (see link in notes)

For the cheesecake filling.

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• 4 blocks ( 2 pounds) cream cheese
• 2 cups whipping cream
• 2 cups icing sugar
• 4 tsp vanilla extract

For the topping and garnish

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• 2 cups whipping cream
• 4 tbsp icing sugar
• 2 tsp vanilla extract
• Chopped Chocolate (optional)
• Broken Biscoff cookie pieces

Instructions

1. See note on pan size to half this recipe for a smaller gathering.

To make the cheesecake filling.

1. Let the cream cheese warm up out of the fridge for an hour before using it. This
   helps keep the cheesecake filling smooth with no lumps.
2. Take 6 tbsp icing sugar from the 2 cups you've measured.
3. Add it to the bowl of an electric mixer, with the whisk attachment in place.
4. Add the whipping cream and whisk at high speed until the cream makes soft peaks.
   Not too stiff.
5. Remove the whipped cream to a separate small bowl and set aside.
6. Return the bowl to the mixer, this time with the paddle attachment. (No need to
   wash the whisk yet, you will need it again)
7. Add the cream cheese, vanilla extract and remaining icing sugar and beat until the mixture is soft and smooth. A sort of spreadable texture.
8. Remove the paddle attachment and scrape down the paddle and sides if the bowl
   well.
9. Add the whisk attachment again and add about 1/3 of the whipped cream.
10. Whisk at high speed until smooth. Add the next 1/3 of the cream and again whisk until smooth.
11. Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.

To make the whipped cream topping.

1. Add the 2 cups whipping cream, 4 tbsp icing sugar, 2 tsp vanilla extract to the bowl of n electric mixer.
2. With the whisk attachment, whip all together until medium firm peaks.
3. Spread as the last layer in the dessert before garnishing as desired.

To later the Tiramisu

1. Line the bottom of a 9x13 pan with biscoff cookies.
2. Add 1/4 of the butterscotch dulce de leche dotted over the first layer of cookies.
3. Next add 1/3 of the cheesecake mixture in an even layer.
4. Next is another layer of cookies.
5. Follow with another layer of butterscotch.
6. Next more cheesecake mixture and repeat as you build the layers.
7. Finish these layers with the last of the cookies before adding the whipped cream and garnishing with chopped chocolate and/or biscoff cookie chunks.
8. The dessert is best left overnight in the fridge for the cookies to soften under the cream and butterscotch.

Notes

Directions to make the Butterscotch Dulce de Leche are AT THE LINK HERE. .

This is a very large dessert, made in a 9x13 pan. It is easily halved to fit into an 8x8 inch pan if you are serving fewer people. A 9x9 pan probably would require 3/4 f the recipe for the layers to be in proportion.

Nutrition Information

Yield

20

Serving Size

1 serving
Amount Per Serving Calories 561Total Fat 38gSaturated Fat 23gUnsaturated Fat 15gCholesterol 102mgSodium 252mgCarbohydrates 52gFiber 0gSugar 42gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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