Published: by Tasia · This post may contain affiliate links · 12 Comments
Biscoff cookie mousse is a creamy and irresistible dessert with only a few minutes of hands on time. This no bake treat is sinful, decadent and sure to impress {and no one needs to know how simple it is to prepare}!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
If you've spent anytime on two sugar bugs, you know how my love of cookie butter runs deep. Cookie butter cake, cookie butter white chocolate bark and homemade cookie butter caramel sauce are requested often by my family.
We are coming into the warm season and I know EASY and no-bake desserts are always welcome during this time. While I often think the flavors of Biscoff are more fall-like, I've learned that people like love Biscoff all year long! Enter this quick and simple Biscoff mousse.
I recently learned about Oreo cookie mousse from my friend Katherine at Love In My Oven. The moment I saw her recipe, I knew I needed to see if it would work with Biscoff cookies. And guess what? It absolutely does!
How do you make Biscoff cookie mousse?
Start by placing 24 Biscoff cookies {broken into pieces} into a bowl and cover them with heavy cream. You may need to press the cookies into the cream to make sure they are all covered. Then cover the bowl and place it in the refrigerator for 6 - 8 hours.
Once the chilling time has elapsed and the cookies are very soft, it's time to whip them into a creamy and soft mousse. A hand held mixer works great here {this is the one I have}, but a stand mixer with the whisk attachment also does a fine job.
Add the confectioners' sugar to the softened cookies and cream. Start with mixer on a low speed until the sugar is incorporated. Then turn the mixer up to medium-high and whip until a fluffy texture is achieved. This takes about 3-5 minutes, depending on your mixer.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to serve this 3 ingredient mousse
Using a zip-top bag, place 4 of the remaining cookies inside and crush them with a rolling pin {or your hands} until you have mostly fine crumbs.
Divide the crumbs into the bottoms of 8 small serving glasses. Then spoon the mousse on top of the crumbs and top with a half of a Biscoff cookie.
You can serve immediately or place the mousse back into the refrigerator until ready to serve. If it will be more than an hour or two before serving, I would wait to top the mousse with the cookie half.
how to store cookie mousse
The mousse can be stored, covered, in the refrigerator for 3-4 days. If the cookie half has been added to the mousse, it will soften over time.
We ate the test versions so quickly, that I didn't get a chance to try freezing it. I do currently have some in popsicle molds in the freezer and I'll let you know how that worked out!
Remember to snap a picture and tag me on Instagram if you make this 3 Ingredient Biscoff Cookie Mousse. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more biscoff and cookie butter recipes you'll love
- Cookie Butter Cake
- Biscoff Caramel Tart
- Cookie Butter Brigadeiros
- Cookie Butter Crispy Cookies
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: 8 servings
3 Ingredient Biscoff Cookie Mousse
With just Biscoff cookies, heavy cream and confectioners' sugar, you'll have a creamy and irresistible dessert with only a few minutes of hands on time.
Prep Time15 minutes
Chill Time6 hours
Total Time6 hours 15 minutes
Ingredients
- 1 - 8.8 ounce package of Biscoff cookies (250g), divided
- 1 ½ cups heavy whipping cream* (375mL)
- ¼ cup confectioners’ sugar (30g)
Instructions
Take 24 of the cookies, roughly chop them {or just break them with your clean hands} and place them in a large mixing bowl. Cover the cookies with the heavy cream {press the cookies down into the cream, if needed}. Cover the bowl and place in the refrigerator for a minimum of 6 hours and up to 8 hours.
Hold aside 4 cookies for garnish and crush the remaining 4 cookies and set aside.
Once the cookies have chilled in the cream for at least six hours, remove them from the refrigerator. Using a hand held mixer or a stand mixer with the whisk attachment, whip the cookies, whipping cream and confectioners’ sugar on low until the sugar is incorporated, then whip on medium-high until the mixture is light and fluffy {about 3-5 minutes}.
Divide the crushed cookies between eight small serving glasses and then top the crushed cookies with the biscoff mousse. If not serving immediately, return the mousse to the refrigerator.
Take the four remaining cookies and chop them in half {or use your clean hands to break them in half}. Top each mousse with half a cookie before serving.
Notes
*Heavy whipping cream, heavy cream or whipping cream are all acceptable options for this recipe.
Store any leftover mousse covered in the refrigerator for 3-4 days.
Recipe inspired by Katherine at Love In My Oven and Marie at Sugar Salt Magic
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 316Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 60mgSodium: 112mgCarbohydrates: 25gFiber: 0gSugar: 12gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
