Easy Biscoff Mousse

5 from 1 vote

A spiced cookie butter mousse combining a rich cream cheese base with aerated heavy cream. I find chilling the mixing bowl beforehand ensures the stiffest peaks for a stable texture.

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Prep Time 15

Total Time 15

Servings: 4 people

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup heavy whipping cream Keep chilled
8 oz cream cheese Softened to room temperature
½ cup Lotus Biscoff spread Smooth variety
¼ cup powdered sugar Sifted to prevent lumps
8 Biscoff biscuits Crushed for layering

Equipment

1 hand mixer Used for whipping cream
2 Mixing bowls For separating the cream and cheese base
1 Rubber spatula For gently folding mixtures
1 piping bag For clean layers
4 Serving glasses For assembly

Method

Whip the cold heavy cream in a chilled metal bowl to build structural volume until stiff peaks stand straight up.
Beat the softened cream cheese with the cookie spread and powdered sugar to create the flavor base until the mixture is uniform and velvety.
Fold the whipped cream into the cream cheese base using a rubber spatula to preserve the air bubbles until no white streaks remain.
Layer the crushed cookies and mousse into glasses to assemble the dessert, finishing with a melted cookie spread layer and a whole biscuit on top.

Nutrition

Serving: 150gCalories: 480kcalCarbohydrates: 35gProtein: 4gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 1200IUCalcium: 80mgIron: 0.5mg

Notes

Using cold cream cheese will leave tiny white lumps throughout the mousse. Store covered in the refrigerator up to 3 days, but wait to add the top biscuit until serving so it stays crunchy.

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