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}!
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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.
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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
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
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.
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:
1Amount 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.
Michelle
These look incredible, Tasia! It's so simple to whip up and I just want to grab a spoon and dig in!
Tasia
Thank you Michelle! I figure we can all use a super easy dessert for the warm months ahead!
Christie
Wow this sounds and looks delicious! I love how it only requires 3 ingredients to make!
Tasia
Thank you Christie! I love the simplicity of this dessert too!
Caleb - Never Ending Journeys
Biscoff in a mousse?! This is seriously the best of both worlds! Such a creative and decadent treat. 🙂
Tasia
Thank you Caleb! You know my addiction to Biscoff.... I hope you get a chance to try this recipe.
Ben | Havocinthekitchen
I think a cookie mousse should definitely be a thing people would leave for Santa this Christmas - he'd appreciate a new twist on a classic treat! Also, this reminds me that many years ago I saw a recipe for a simplified no-bake version of the famous Opera Cake, made with either Biscoff or Speculoos cookies. I think you'd love that cake, too!
Tasia
Oooohh, I like the idea of this mousse as a dessert for Santa! I'm also now thinking about an Opera cake with Biscoff...sounds like a great recipe for me to find! Thank you Ben!
Katherine | Love In My Oven
I'm so glad you posted this Tasia! I remember when you saw the Oreo mousse you were thinking you needed to try it with biscoff! And how delicious does this look!? It turned out so good. I can't wait to give your version a try!
Tasia
Thank you for the inspiration Katherine! It worked so well and I can't wait to hear what you think of this version of the recipe!
Jillian W.
I tried to double this recipe and it turned into a soupy mess. Any suggestions on how to recover it???
Tasia
Hi Jillian, I don't think doubling the recipe should have had too much of an impact on the mousse. Two questions; did it chill long enough and did you use heavy whipping cream? I guess I have a third question too ~ did you whip it long enough? You could try adding some confectioners' sugar to thicken it, but it will increase the sweetness.