Easy Biscoff Desserts (No Bake)

🍰 No-Bake Biscoff Mousse Cake Recipe

A creamy, airy Biscoff mousse over a buttery cookie base, topped with a drizzle of melted Biscoff and fresh strawberries. Perfect for a quick and elegant dessert!

📌 Recipe Overview

Prep Time: 20 minutes
Chilling Time: 4 hours
Servings: 6 mini cakes or 1 large cake

🛒 Ingredients

For the Base:

200g Biscoff biscuits (crushed)
75g melted butter

For the Mousse:

250ml heavy whipping cream
200g Biscoff spread
150g cream cheese (softened)
50g powdered sugar
1 tsp vanilla extract

For Decoration:

100g Biscoff spread (melted)
Fresh strawberries
Extra Biscoff biscuits (whole or crumbled)

📝 Instructions

1️⃣ Prepare the Base

Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin.
Mix with melted butter until well combined.
Press the mixture firmly into the bottom of small cake molds or a springform pan.
Chill in the fridge while preparing the mousse.

2️⃣ Make the Mousse

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Add Biscoff spread and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture, ensuring it stays light and fluffy.

3️⃣ Assemble the Cake

Spoon the mousse over the chilled Biscoff crust and smooth the top.
Refrigerate for at least 4 hours (or overnight) until set.

4️⃣ Decorate & Serve

Drizzle melted Biscoff spread over the cakes.
Garnish with fresh strawberries and extra biscuit crumbs.
Serve chilled and enjoy!

💡 Tips for the Best Biscoff Mousse Cake

✔️ Use a ring mold for a professional mini-cake look.
✔️ Chill longer for a firmer texture.
✔️ Swap strawberries for raspberries for a tangy contrast.
✔️ Want extra crunch? Add crushed Biscoff biscuits between mousse layers.

Enjoy your heavenly, no-bake Biscoff mousse cake! 😍🍰