Biscoff Mousse

Why you’ll love this recipe

I love how fast and effortless this mousse is to prepare. It only takes a few minutes to whip together, yet it tastes like something much more elaborate. I also enjoy how creamy and airy it turns out, with a deep caramelized flavor from the Biscoff. It is perfect when I need a last-minute dessert that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup heavy cream, cold
1/2 cup creamy Biscoff spread, plus more for garnish
1/2 cup powdered sugar
4 oz full-fat cream cheese, softened
1 teaspoon vanilla extract
Pinch of salt
Pinch of ground cinnamon
Biscoff cookies, optional
Chocolate shavings, optional

Directions

1. I beat the cold heavy cream using a stand mixer or hand mixer for about 2 minutes until medium-stiff peaks form.
2. In another bowl, I beat together the Biscoff spread, powdered sugar, cream cheese, vanilla extract, salt, and cinnamon until smooth.
3. I gently fold the whipped cream into the Biscoff mixture until fully combined and airy.
4. I divide the mousse into serving jars or glasses.
5. I top with melted Biscoff spread, chocolate shavings, and crushed Biscoff cookies if I like extra texture.
6. I refrigerate for at least 1 hour before serving.

Servings and timing

I make 4 servings with this recipe.

The total time is about 5 minutes for preparation, plus at least 1 hour of chilling time before serving.

Variations

I sometimes swap the Biscoff spread with other cookie butters or even chocolate hazelnut spread for a different flavor. When I want a lighter sweetness, I reduce the powdered sugar slightly. I also like layering the mousse with crushed cookies or adding a caramel drizzle for extra richness.

Storage/reheating

I store the mousse in the refrigerator, covered, for up to 2 days. I keep it chilled until serving since it holds its texture best when cold. I do not reheat this dessert because it is meant to be enjoyed cold and creamy.

FAQs

Can I make biscoff mousse ahead of time?

Yes, I often make it a few hours in advance and keep it chilled until I am ready to serve.

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer often, and it works perfectly for whipping the cream.

How do I know when the whipped cream is ready?

I look for medium-stiff peaks that hold their shape but still look smooth and creamy.

Can I freeze biscoff mousse?

I do not recommend freezing it because the texture can change once thawed.

Can I make this without cream cheese?

Yes, I can skip the cream cheese, but I find it adds extra richness and stability to the mousse.

Conclusion

Biscoff Mousse is a quick and indulgent dessert I love making when I want maximum flavor with minimal effort. The creamy texture and spiced sweetness make it a crowd-pleaser every time. Whether I keep it simple or dress it up with toppings, it is always a treat I enjoy coming back to.