Biscoff Mousse is creamy, airy, and simple to make — my newest dessert obsession. If you enjoy chocolate, white chocolate, or pumpkin mousses, this Biscoff version will win you over with its subtle caramel and warm spice notes from the cookie butter. It’s not overly sweet; the flavors are balanced and satisfying.
The texture is silky and fluffy, with a melt-in-your-mouth finish that makes this mousse feel elegant while remaining one of the easiest desserts to prepare. It’s perfect for dinner parties or a cozy night at home.
What is Biscoff Cookie Butter?
- Biscoff cookie butter, also called speculoos spread, is a creamy spread made from caramelized spiced cookies originally from Belgium. The flavor highlights cinnamon, nutmeg, and ginger.
- The spread has a smooth, peanut-butter-like texture; crunchy varieties with cookie bits are also available for added texture.
Ingredients
(For the recipe details, see the recipe card below)
- Heavy cream: Cold, high-fat heavy cream (36–40% milk fat) whipped to medium-stiff peaks creates the mousse’s light, airy texture and richness.
- Cookie butter: Creamy Biscoff cookie butter provides caramelized, spiced flavor. Add a little extra for garnish if desired.
- Powdered sugar: Adds sweetness and helps stabilize the whipped cream.
- Cream cheese: Softened full-fat cream cheese adds tang and extra creaminess.
- Vanilla extract: Enhances and complements the spiced notes of the cookie butter.
- Biscoff cookies: Crushed cookies are optional for topping and texture.
Step by Step Directions
Scroll to the recipe card for full quantities and timing.
Step 1
Beat the cold heavy cream until medium-stiff peaks form (about 2 minutes).
Step 2
In another bowl, beat together the Biscoff spread, powdered sugar, softened cream cheese, vanilla, salt, and a pinch of cinnamon until smooth.
Step 3
Gently fold the whipped cream into the Biscoff mixture until no white streaks remain.
Step 4
Portion the mousse into glasses or jars, top with melted cookie butter, chocolate shavings, and crushed cookies if desired. Chill at least 1 hour before serving.
Expert Tips
- Don’t overbeat the cream: Stop when medium-stiff peaks form. Overbeating makes the cream grainy; if it splits, add a few tablespoons of cold cream and whisk gently to smooth it out.
- Fold gently: Fold only until the mixtures are combined. Overfolding will deflate the mousse and make it dense.
- Chill time: Refrigerate for at least one hour to let the mousse set and the flavors meld.
Variations
- Add cocoa powder to create a chocolate Biscoff mousse.
- Stir in a pinch of espresso powder for a coffee-infused version.
- Fold in a bit of peanut butter for a nutty twist.
- Top with banana slices — they pair nicely with the spiced Biscoff flavor.
Storage
- Keep the mousse refrigerated for 3 to 5 days. For best texture and flavor, consume within the first few days.
Before You Begin! If you try this recipe, please leave a review and rating to let us know how it turned out.
Biscoff Mousse
Ingredients
- 1 cup heavy cream, cold
- 1/2 cup creamy Biscoff spread, plus more to garnish
- 1/2 cup powdered sugar
- 4 oz. full-fat cream cheese, softened to room temperature
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of ground cinnamon
- Biscoff cookies, optional
- Chocolate shavings, optional
Last step! If you make this, please leave a review and rating to let us know how you liked it.
Instructions
- In a stand mixer with the whisk attachment or using a hand mixer, beat the cold heavy cream for about 2 minutes until medium-stiff peaks form.
- In a separate bowl, beat the Biscoff spread, powdered sugar, softened cream cheese, vanilla, salt, and cinnamon until smooth.
- Gently fold the whipped cream into the Biscoff mixture until no white streaks remain.
- Divide the mousse into jars or glasses. Top with melted Biscoff spread, chocolate shavings, and crushed cookies if desired. Refrigerate for at least 1 hour, then serve.
Notes
- Store in the refrigerator for up to 3–5 days. For best texture and flavor, enjoy within the first few days.
Nutrition Information
Calories: 341 kcal
Protein: 5 g
Fat: 43 g
Saturated Fat: 22 g
Sugar: 27 g
Nutritional information is an estimate and should be used as a guide only. Ingredient brands and measurements can affect totals.