Dessert

Biscoff Mousse Dessert Cups Recipe

Bylina Carter February 15, 2026February 15, 2026

Introduction

This Biscoff Mousse Dessert Cups recipe combines the rich, spiced flavors of Lotus Biscoff cookies with a creamy, fluffy mousse. Perfectly portioned in individual cups, it’s an elegant and easy dessert that impresses at any gathering.

The image shows five small dessert cups on a white marbled surface, each with three clear layers: a crumbly light brown base, a thick creamy beige middle layer, and a swirl of white whipped topping on top. Each cup has a rectangular brown cookie inserted into the whipped cream, drizzled with smooth caramel sauce that runs down the cookie and onto the cream. The cups are arranged close together, with soft natural lighting that highlights the smooth textures and rich colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cookies (4 plain and 4 Lotus Biscoff)
15 g butter

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 drizzling)

Instructions

Step 1: Prepare the base by blending your choice of cookies—4 plain and 4 Biscoff—into fine crumbs.
Step 2: In a bowl, mix the cookie crumbs with softened butter until evenly combined.

Step 3: Divide the crumb mixture evenly among six 120 ml (4 oz) dessert cups without pressing it down.
Step 4: 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 extract until smooth.

Step 6: Gently fold the whipped cream into the cream cheese mixture on low speed until just combined.
Step 7: Spoon or pipe the 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 extract to stiff peaks.

Step 9: Use a piping bag fitted with a star tip to pipe swirls on top of each mousse-filled cup.
Step 10: Break the remaining Biscoff cookies in half and gently press one half upright into the whipped cream on each cup.
Step 11: Microwave 2 tbsp Biscoff spread for 15-20 seconds until softened, transfer to a small piping bag, and drizzle over each cup.

Tips & Variations

Use chilled cream for easier whipping and better volume.
Swap cream cheese for mascarpone for a slightly richer texture.
Add a pinch of cinnamon to the cookie crumbs for an extra warm flavor.

Use clear piping bags filled with cooled Biscoff spread for neat drizzles.

Storage

Store the assembled dessert cups in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. Refrain from freezing as the mousse may lose its smooth texture. Serve chilled straight from the fridge.

How to Serve

The image shows five clear plastic cups filled with a dessert that has three layers: the bottom layer is a crumbly light brown crust, the middle layer is a smooth, light beige creamy mixture, and the top layer is a thick swirl of white whipped cream. Each dessert cup is topped with a single small brown cookie, standing upright in the whipped cream, drizzled with light brown caramel sauce running down the cookie and over the cream. The cups are arranged closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dessert cups ahead of time?

Yes, you can prepare them up to 3 days in advance and keep them refrigerated. This also allows the flavors to meld nicely.

What can I substitute for Biscoff spread if unavailable?

Speculoos cookie butter is the closest substitute. Alternatively, a smooth peanut butter mixed with a bit of cinnamon can imitate some of the spiced sweetness.