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In a medium bowl, combine the Greek yogurt and cream cheese. If using, add the honey and mix until smooth and well combined.

In a serving dish (or individual dishes), create a layer of Biscoff cookies at the bottom. You may need to break some cookies to fit the dish.

Carefully pour the freshly brewed double shot of espresso evenly over the Biscoff cookies, allowing them to soak up the coffee.

Spread the Greek yogurt and cream cheese mixture over the espresso-soaked Biscoff cookies, creating an even layer.

Using a fine-mesh sieve, generously dust the top of the tiramisu with cocoa powder.

Cover the dish and refrigerate for 4 to 6 hours, or until thoroughly chilled and set. This allows the flavors to meld and the cookies to soften.


In a medium bowl, combine the Greek yogurt and cream cheese. If using, add the honey and mix until smooth and well combined.

In a serving dish (or individual dishes), create a layer of Biscoff cookies at the bottom. You may need to break some cookies to fit the dish.

Carefully pour the freshly brewed double shot of espresso evenly over the Biscoff cookies, allowing them to soak up the coffee.

Spread the Greek yogurt and cream cheese mixture over the espresso-soaked Biscoff cookies, creating an even layer.

Using a fine-mesh sieve, generously dust the top of the tiramisu with cocoa powder.

Cover the dish and refrigerate for 4 to 6 hours, or until thoroughly chilled and set. This allows the flavors to meld and the cookies to soften.
