Description
Delight in these creamy and decadent Biscoff Mousse Dessert Cups featuring a crunchy cookie base, luscious Biscoff-infused cream cheese filling, and a light whipped cream topping garnished with cookie halves and a drizzle of melted Biscoff spread. Perfect for an elegant dessert or a special treat.
Ingredients
Scale
Base
- 4 plain cookies
- 4 Lotus Biscoff cookies
- 15 g butter, softened
Filling
- 300 ml heavy cream
- ¾ cup powdered sugar (approximately 90 g)
- 250 g cream cheese
- ½ cup Biscoff spread (cookie butter) (about 160 g)
- 2 tsp vanilla extract
Topping
- ½ cup heavy cream (120 ml)
- ½ tbsp powdered sugar (about 6 g)
- ½ tbsp whole milk powder (optional, about 4 g)
- 1 tsp vanilla extract
Garnish
- 3 Lotus Biscoff cookies, halved
- 2 tbsp Biscoff spread (cookie butter) (about 60 g)
Instructions
- Prepare the Base: Choose a combination of cookies, using 4 plain and 4 Lotus Biscoff cookies, and blend them to a fine crumb using a food processor or blender. Place the crumbs into a bowl.
- Mix the Base: Add softened butter (15 g) to the cookie crumbs and mix until the mixture is evenly combined and resembles wet sand.
- Form the Base in Cups: Divide the crumb mixture evenly among 6 mini dessert cups (120 mL or 4 oz each). Do not press the crumbs down firmly; just evenly distribute them to create a loose base.
- Whip Cream for Filling: In a mixing bowl, whip 300 ml of heavy cream with ¾ cup powdered sugar until stiff peaks form. Set aside carefully to maintain texture.
- Blend Cream Cheese Mixture: In another bowl, beat 250 g cream cheese, ½ cup Biscoff spread, and 2 tsp vanilla extract until smooth and fully blended, scraping down the sides as needed.
- Combine Whipped Cream and Cream Cheese: Fold the whipped cream into the cream cheese mixture gently using a mixer on low speed, ensuring the filling is combined but not overmixed to keep it light.
- Fill Dessert Cups: Spoon or pipe the filling into each dessert cup, filling almost to the top above the cookie crumb base.
- Prepare Whipped Topping: Whip ½ cup heavy cream, ½ tbsp powdered sugar, ½ tbsp whole milk powder (if using), and 1 tsp vanilla extract to stiff peaks.
- Pipe Topping: Transfer the whipped cream topping into a piping bag fitted with a star tip and pipe decorative swirls over the filling in each dessert cup.
- Garnish with Cookies: Break the 3 Lotus Biscoff cookies in half and gently press one half, standing upright, into the whipped topping on each dessert cup for an elegant finish.
- Drizzle Biscoff Spread: Microwave 2 tbsp of Biscoff spread for 15 to 20 seconds until softened. Transfer to a small piping bag and drizzle over the tops of the dessert cups to finish.
Notes
- Do not press down the cookie crumb base firmly; a loose base maintains a lighter texture.
- Be careful not to overmix the filling after adding whipped cream to keep the mousse light and airy.
- Whole milk powder in the topping is optional but adds richness and stability to the whipped cream.
- The dessert cups can be prepared a few hours ahead and chilled to allow the flavors to meld.
- Use a piping bag for a professional presentation of both the filling and whipped topping.
- Prep Time: 20 minutes
- Cook Time: 1 minute (microwaving Biscoff spread)
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Keywords: Biscoff mousse, dessert cups, no-bake dessert, Biscoff spread, creamy mousse, easy dessert
