Biscoff Mousse Dessert Cups Recipe
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.
- 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
Find it online: https://zestywithzane.com/biscoff-mousse-dessert-cups-recipe/
