Introduction

This Biscoff Mousse Dessert Cups recipe brings together the rich, caramel-like flavor of Biscoff cookies with a light and creamy mousse. Perfect for individual servings, these dessert cups are easy to assemble and delightfully indulgent.

Biscoff Mousse Dessert Cups Recipe - Recipe Image

Ingredients

8 cookies (4 plain and 4 Lotus Biscoff)
15 g butter, softened
300 ml heavy cream
¾ cup powdered sugar
250 g cream cheese
½ cup Biscoff spread (cookie butter)
2 tsp vanilla extract
½ cup heavy cream (for topping)
½ tbsp powdered sugar (for topping)
½ tbsp whole milk powder (optional, for topping)
1 tsp vanilla extract (for topping)
3 Lotus Biscoff cookies, halved (for garnish)
2 tbsp Biscoff spread (cookie butter, for drizzle)

Instructions

Step 1: Blend the plain and Biscoff cookies into fine crumbs. Use 4 plain and 4 Biscoff cookies for a balanced flavor.
Step 2: Mix the cookie crumbs with softened butter until evenly combined.
Step 3: Divide the crumb mixture evenly among 6 mini dessert cups (about 120 ml each), but do not press down the crumbs.
Step 4: In a bowl, whip 300 ml heavy cream with powdered sugar until stiff peaks form. Set aside.
Step 5: In another bowl, beat cream cheese, Biscoff spread, and 2 tsp vanilla until smooth and well blended. Scrape down the sides as needed.
Step 6: Gently fold the whipped cream into the cream cheese mixture on low speed until just combined, being careful not to overmix.
Step 7: Spoon or pipe the mousse filling into the dessert cups, filling them nearly to the top.
Step 8: For the topping, whip ½ cup heavy cream, powdered sugar, milk powder (if using), and 1 tsp vanilla to stiff peaks.
Step 9: Transfer the whipped topping to a piping bag fitted with a star tip and pipe swirls over each dessert cup.
Step 10: Garnish each cup with a halved Biscoff cookie, gently pressed standing up into the whipped cream.
Step 11: Microwave 2 tbsp Biscoff spread for 15–20 seconds until soft. Transfer to a small piping bag and drizzle over the tops of the cups.

Tips & Variations

For a crunchier base, press down the cookie crumbs firmly before adding the filling.
Substitute cream cheese with mascarpone for a lighter texture.
Try adding a pinch of cinnamon to the mousse filling for extra warmth.
If you don’t have whole milk powder, you can omit it; the topping will still be creamy and delicious.

Storage

Store the dessert cups covered in the refrigerator for up to 3 days. The mousse is best served chilled. If needed, allow them to sit at room temperature for 10 minutes before serving to soften slightly. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dessert cups ahead of time?

Yes, you can prepare them a day in advance. Just cover the cups and keep them refrigerated until ready to serve to maintain freshness and texture.

What can I use if I don’t have Biscoff spread?

You can substitute Biscoff spread with peanut butter or cookie butter if you want a similar creamy texture, but the flavor will be different. For the authentic Biscoff taste, try to use the genuine spread.

Biscoff Mousse Dessert Cups Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

Delight in these luscious Biscoff Mousse Dessert Cups, featuring a buttery cookie crumb base topped with a creamy Biscoff and cream cheese mousse, finished with fluffy whipped cream, a cookie garnish, and a drizzle of warm Biscoff spread. Perfectly portioned mini desserts that balance crunchy textures with rich, velvety sweetness.

Author: Zane
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes plus chilling time
Yield: 6 mini dessert cups 1x
Category: Dessert
Method: No-Cook
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Base

8 cookies (4 plain, 4 Lotus Biscoff)
15 g butter, softened

Filling

300 ml heavy cream
¾ cup powdered sugar
250 g cream cheese, softened
½ cup Biscoff spread (cookie butter)
2 tsp vanilla extract

Topping

½ cup heavy cream
½ tbsp powdered sugar
½ tbsp whole milk powder (optional)
1 tsp vanilla extract

Garnish

3 Lotus Biscoff cookies, halved
2 tbsp Biscoff spread (cookie butter), warmed

Instructions

Prepare the Base: Blend 4 plain cookies and 4 Lotus Biscoff cookies into fine crumbs. In a bowl, combine the cookie crumbs with softened butter until evenly mixed. Divide the crumb mixture among six mini 120mL (4 oz) dessert cups without pressing the crumbs down.
Make the Filling: Whip 300 ml heavy cream and ¾ cup powdered sugar until stiff peaks form; set aside. In another bowl, beat 250 g cream cheese, ½ cup Biscoff spread, and 2 tsp vanilla extract until smooth. Scrape down the sides, then gently fold in the whipped cream on low speed until just combined, taking care not to overmix.
Assemble the Mousse Cups: Pipe or spoon the filling into the prepared dessert cups, filling almost to the top.
Prepare the Topping: Whip ½ cup heavy cream, ½ tbsp powdered sugar, ½ tbsp whole milk powder (optional), and 1 tsp vanilla extract to stiff peaks. Transfer this whipped cream to a piping bag fitted with a star tip and pipe decorative swirls on each mousse cup.
Garnish: Gently press one half of a Lotus Biscoff cookie standing upright into the whipped cream of each cup. Microwave 2 tbsp Biscoff spread for 15-20 seconds to soften, transfer to a small piping bag, and drizzle over the tops for an extra burst of flavor.

Notes

Use softened butter and cream cheese at room temperature for easier mixing.
Do not press down the cookie crumb base to keep a light texture.
Be careful not to overmix the filling to maintain the mousse’s airy consistency.
Microwaving the Biscoff spread softens it for smooth drizzling.
You can substitute whole milk powder with an equal amount of powdered sugar if unavailable.
For best results, chill the mousse cups for at least 1 hour before serving to set.

Keywords: Biscoff mousse, dessert cups, cookie butter mousse, no-bake dessert, cream cheese mousse, Lotus Biscoff recipe, easy mousse cups