Treat yourself to these delicious Biscoff Mousse Dessert Cups! They're a yummy combination of crunchy cookie base, creamy Biscoff-flavored mousse, and a fluffy whipped cream topping. Garnished with a cookie and Biscoff drizzle, every bite offers a delicious mix of textures and flavors.
This No-bake Biscoff mousse recipe is a simple yet indulgent dessert that cookie butter fans will adore. They're not overly complicated to make but still feel like a special treat. The simple Biscoff cookie butter mousse with whipped cream is rich and decadent without being too sweet. Whip up a batch and savor the irresistible taste of Biscoff!
Why You Will Love Biscoff Mousse
You're going to love making these Biscoff Mousse Dessert Cups! They're a quick and easy way to enjoy that rich, caramelized Biscoff flavor in a fun, bite-sized dessert.
This recipe keeps things simple by using store-bought Biscoff cookie butter as the main ingredient. It delivers that warm, spiced cookie taste without any extra effort. Plus, the crunchy cookie base, creamy mousse center, and fluffy whipped cream topping create the perfect texture contrast.
If you're a Biscoff fan, you'll also love our:
- Biscoff Ice Cream Log – A frozen treat packed with cookie butter goodness.
- No-Grit Biscoff Buttercream – Smooth, creamy, and perfect for frosting cakes.
- Biscoff Mousse Dessert Box – A larger version of this mousse for sharing!
These easy desserts are perfect for anyone who loves that signature Biscoff flavor!
Ingredients In Biscoff Mousse
- Cookies: a mix of plain butter or graham cookies and Biscoff cookies to provide crunch, texture contrast and that distinct Biscoff flavor in the base
- Butter: helps bind the cookie crumbs into a crunchy base layer.
- Heavy Cream: whipped to stiff peaks to create the airy, mousse-like texture.
- Powdered Sugar: sweetens the whipped cream and helps stabilize it.
- Cream Cheese: adds rich creaminess and body to the luscious No-bake Biscoff mousse recipe.
- Biscoff Spread/Cookie Butter: the star ingredient that provides the intense, signature gingery, caramelized Biscoff flavor.
- Vanilla Extract: enhances and ties all the flavors together.
- Heavy Cream: whipped into billowy clouds to crown each dessert cup.
- Milk Powder: optional, but helps solidify and stabilize the whipped cream topping.
- Powdered Sugar: lightly sweetens and firms up the whipped cream.
- Vanilla Extract (adds depth of flavor to the topping)
- Biscoff Cookies: broken in half and partially embedded in the whipped topping to provide crunch and more Biscoff essence.
- Biscoff Spread: drizzled over the top in a decorative pattern for intense Biscoff flavor and visual appeal.
How To Make Biscoff Mousse Dessert Cups
For the base: crush plain butter/graham cookies and Biscoff cookies into fine crumbs using a food processor or zip-top bag. Mix with softened butter until evenly moistened and the mixture holds when squeezed. Divide the crumbs into 6 dessert cups, keeping them loose for a crunchy base.
Biscoff Mousse Filling: whip heavy cream and powdered sugar until stiff peaks form, then set aside. In another bowl, beat cream cheese, Biscoff spread, and vanilla until smooth. Gently mix in the whipped cream, mixing on low speed until just combined. Spoon or pipe the mousse over the cookie base, filling each cup nearly to the top.
Topping: whip heavy cream, powdered sugar, and vanilla until stiff peaks form. If desired, add a bit of milk powder to help the whipped cream hold its shape. Pipe swirls or dollops of whipped cream over the mousse.
To garnish: break Biscoff cookies in half and press a piece into the whipped cream on each cup. Warm Biscoff spread in the microwave for 15–20 seconds until pourable, then drizzle it over the tops of the dessert cups.
Refrigerate for at least 2 hours before serving to allow the flavors to blend and the mousse to set. Enjoy!
Storage & Make-Ahead Tips
Store Biscoff Mousse Dessert Cups covered in the refrigerator for up to 3 days. For the best texture, add the whipped cream and garnishes just before serving.
To make ahead, prepare the cookie base and mousse filling a day in advance, then assemble and chill. Avoid freezing, as the mousse may lose its creamy texture once thawed.
Handy Tips for the Best Biscoff Mousse Cups 💡
✅ Warm the Biscoff Spread – Slightly heat the spread before drizzling it over the desserts. This helps create a smooth, even drizzle and gives each cup a polished finish.
✅ Chill Before Serving – Let the dessert cups set in the fridge for a few hours. This allows the flavors to meld and the mousse to firm up, creating a creamier, more cohesive texture.
These simple steps make a big difference in the final result!
Serving Suggestions For Biscoff Mousse
- Fresh Fruit Garnish 🍓 – Serve with fresh berries like raspberries, strawberries, or blueberries. Their tartness balances the sweetness of the mousse for a refreshing dessert.
- Chocolate Shavings 🍫 – Sprinkle grated chocolate over the whipped cream topping for an extra indulgent touch. The mix of Biscoff and chocolate flavors adds depth and richness.
- Nutty Crunch 🌰 – Add crushed toasted almonds, pecans, or hazelnuts between the cookie base and mousse. This adds texture and a nutty contrast to every bite.
- Chocolate Swirl 🍫 – Swirl melted chocolate or hot fudge sauce into the mousse before piping. This creates a beautiful marbled effect and enhances the Biscoff-chocolate fusion.
These easy add-ons make Biscoff Mousse Dessert Cups even better!
More Biscoff Desserts
More Mini Dessert Cup Recipes
- Toblerone Dessert Cups
- Mixed Berry Parfaits
- Mint Chocolate Cheesecake Cups
- Tim Tam Slam Ice Cream Recipe
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I’d love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I’ll be reposting my favorites and giving shout-outs in my stories! 🎉 It’s always fun to see your unique twists on my recipes, so don’t be shy—snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
Frequently Asked Questions About Biscoff Mousse
Yes, you can prepare the dessert cups 1-2 days ahead of time. Garnish on the day of serving.
Absolutely! Feel free to experiment with different types of cookies for the base to suit your preference. Graham crackers, chocolate cookies, or even shortbread cookies would work well as alternatives to the suggested cookies in the recipe.
While Biscoff spread adds a unique flavor to the dessert cups, you can substitute it with other nut or cookie spreads if desired. Peanut butter, almond butter, or speculoos spread can be used as alternatives to achieve a similar taste profile.
These dessert cups can be stored in the refrigerator for up to 2-3 days. However, for the best taste and texture, it's recommended to consume them within 1-2 days of assembly.
Biscoff Mousse Dessert Cups
INGREDIENTS
Base
- 8 (8) cookies half plain half Lotus Biscoff
- 15 g (1 tablespoon) butter
Filling
- 300 ml (1 ¼ cups) heavy cream
- ¾ cup (¾ cup) powdered sugar
- 250 g (1 cups) cream cheese
- ½ cup (½ cup) Biscoff spread cookie butter
- 2 teaspoon (2 teaspoon) vanilla
Topping
- ½ cup (½ cup) heavy cream
- ½ tablespoon (½ tablespoon) powdered sugar
- ½ tablespoon (½ tablespoon) whole milk powder optional
- 1 teaspoon (1 teaspoon) vanilla
Garnish
- 3 (3) Lotus Biscoff cookies halved
- 2 tablespoon (2 tablespoon) Biscoff spread cookie butter
INSTRUCTIONS
Base
- Choose a combination of cookies you like and blend them to a fine crumb. I've used 4 plain cookies and 4 Biscoff cookies.
- Mix the cookie crumbs with the softened butter in a bowl until evenly combined.
- Divide the crumb mixture evenly among 6 mini 120mL/4oz dessert cups. Don't press it down.
Filling
- In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese, Biscoff spread, and vanilla until smooth and well blended.
- Scrape down the sides of the bowl.
- Add the whipped cream and mix on low speed until just combined. Don't overmix.
- Pipe or spoon the filling into the dessert cups, filling them almost to the top.
Topping
- Whip the heavy cream, milk powder (if using), powdered sugar, and vanilla to stiff peaks.
- Transfer to a piping bag fitted with a star tip and pipe swirls on top of each cup.
Garnish
- Break the cookies in half and gently press one half, standing up, into the whipped cream of each cup.
- Microwave the Biscoff spread for 15-20 seconds to soften. Transfer to a small piping bag and drizzle over the tops.
Chris Standerwick says
Where are the quantities for this recipe?
Fay says
They are in the recipe card after the blog post. You can scroll down or yo9u can click the "Jump To Recipe" button at the top on the left near the Social Icons.
Maria says
Really easy to make and taste great.