These delightful Mini Biscoff Strawberry Charlottes are a no-bake, show-stopping dessert layered with creamy mascarpone, crushed Biscoff cookies, and luscious Biscoff spread. Nestled in a frame of ladyfingers and crowned with fresh strawberries, each individual charlotte delivers a perfect blend of spice, sweetness, and creaminess. Elegant and refreshing, they’re ideal for gatherings, holidays, or any occasion that calls for a beautifully presented treat.

Why You’ll Love This Recipe

This dessert combines the comforting spiced flavor of Biscoff with the airy richness of mascarpone cream, creating a luxurious yet approachable sweet. The layered assembly makes for stunning presentation, and since these are no-bake, they’re also stress-free. Whether served in ramekins or unmolded for a dramatic reveal, these mini charlottes are as satisfying to look at as they are to eat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cream Layer:

200 g mascarpone (room temperature)
300 ml cold heavy cream
40 g granulated sugar
8 g vanilla sugar (or 1 teaspoon vanilla extract)
16 g whipping cream stabilizer

Extras:

Biscoff cookies, crushed
Biscoff spread

Base & Garnish:

Ladyfingers (savoiardi)
Fresh strawberries, halved or sliced
Optional: milk or coffee for dipping ladyfingers

Topping:

Extra Biscoff spread, melted for drizzle
Additional crushed Biscoff cookies
Extra fresh strawberries

Directions

Prep the Base:
Cut the ladyfingers into thirds or halves, depending on the height of your dessert rings or ramekins.
Line the inside edges of the molds with the ladyfingers, standing them upright and close together. Optionally dip them very briefly in milk or coffee for added moisture and flavor.
Make the Cream:
In a mixing bowl, beat the cold heavy cream with stabilizer, granulated sugar, and vanilla sugar until medium peaks form.
In another bowl, gently soften the mascarpone by stirring. Fold the whipped cream mixture into the mascarpone until well combined and smooth.
Layer the Dessert:
Pipe or spoon a layer of the cream into the base of the molds or ramekins over the ladyfingers.
Add a generous sprinkle of crushed Biscoff cookies.
Repeat with another layer of the mascarpone cream. Smooth the surface with a spatula.
Top & Garnish:
Cover and chill for at least 4 hours or overnight to allow the dessert to set and flavors to meld.
Just before serving, drizzle melted Biscoff spread over the tops.
Garnish with halved strawberries and a sprinkle of crushed Biscoff cookies.
Serve & Enjoy:
Carefully unmold if using dessert rings, or serve directly from ramekins.
These mini charlottes make a perfect centerpiece for dessert platters or special occasions.

Servings and timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes + chilling time
Calories per serving: Approximately 425 kcal

Variations

Berry Swap: Use raspberries or blueberries in place of strawberries for a different fruit profile.
Chocolate Drizzle: Drizzle dark chocolate over the top instead of or alongside Biscoff spread.
Mini Trifles: Assemble the layers in individual glasses for a parfait-style dessert.
Nutty Crunch: Add a sprinkle of chopped toasted almonds or hazelnuts to the filling.
Spiced Cream: Add a pinch of cinnamon or nutmeg to the mascarpone cream for extra warmth.

Storage/Reheating

Storage: Keep the mini charlottes refrigerated in an airtight container or covered with plastic wrap for up to 3 days.
Freezing: Not recommended, as the mascarpone cream may separate once thawed.
Reheating: Not applicable, as this is a chilled dessert.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, but mascarpone has a smoother and more delicate flavor. Cream cheese will work but offers a tangier taste.

Do I have to use a cream stabilizer?

It’s recommended for structure, especially if making ahead, but you can omit it if serving the same day.

Can I make these in advance?

Absolutely. They’re best when chilled for several hours or overnight, making them perfect for prepping ahead.

What if I don’t have dessert rings?

Use ramekins, small jars, or clear glasses. The layered look will still be beautiful.

Can I substitute other cookies for Biscoff?

Biscoff adds unique spiced notes, but speculoos, graham crackers, or gingersnaps can work in a pinch.

Is it necessary to dip the ladyfingers?

No, but a quick dip in milk or coffee can soften them slightly and add flavor.

How do I melt the Biscoff spread?

Microwave it in a small bowl for about 10–15 seconds until pourable.

Can I make a large version instead of individual ones?

Yes, assemble the layers in a springform pan to make a full-size charlotte.

Can I use frozen strawberries?

Fresh strawberries are best for texture and presentation, but thawed and drained frozen ones can be used in the filling.

Are these overly sweet?

The sweetness is balanced by the mascarpone and strawberries, with just enough sugar to highlight the Biscoff flavor.

Conclusion

Mini Biscoff Strawberry Charlottes are a stunning no-bake dessert that combines creamy indulgence with bright, fruity freshness. Easy to assemble and elegant to serve, they’re a beautiful addition to any celebration—or a simple way to treat yourself to something extraordinary. Whether served in a ramekin or unmolded for dramatic effect, these mini delights are sure to impress with every spoonful.

Mini Biscoff Strawberry Charlottes

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Author: Mari
Total Time: 30 minutes + chill
Yield: 6 servings
Diet: Vegetarian

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Description

These Mini Biscoff Strawberry Charlottes are a no-bake showstopper layered with fluffy mascarpone cream, crushed Biscoff cookies, and swirls of creamy Biscoff spread. Wrapped in ladyfingers and crowned with juicy strawberries, they’re elegant, easy, and the perfect make-ahead dessert for parties or special occasions.

Instructions

Prep the Base:
Cut ladyfingers into halves or thirds. Line the inside of dessert rings or ramekins with the ladyfingers, standing them upright around the edges. Dip briefly in milk or coffee if desired.
Make the Cream:
Beat heavy cream with stabilizer, vanilla sugar, and granulated sugar until medium peaks form. In a separate bowl, soften mascarpone and gently fold in the whipped cream mixture until smooth and fluffy.
Layer the Charlottes:
Pipe a layer of mascarpone cream into each mold. Add a layer of crushed Biscoff cookies and a spoonful of Biscoff spread. Top with another layer of cream.
Top & Chill:
Smooth the tops and refrigerate for at least 4 hours or overnight for best texture.
Garnish & Serve:
Drizzle with melted Biscoff spread, top with halved or sliced strawberries, and sprinkle with crushed cookies. Carefully unmold or serve directly in ramekins.

Notes

Use clear dessert cups for a beautiful layered look.
Can be made a day ahead for easy entertaining.
Optional: add a splash of liqueur (e.g., amaretto) to ladyfingers for an adult twist.

Prep Time: 30 minutes
Category: Dessert
Method: No-Bake / Assembled
Cuisine: European-Inspired