Biscoff Mousse

Creamy no-bake Biscoff Mousse piped into mini graham cracker crusts- decadent and simple at the same time! {Peanut Butter may be substituted for Biscoff.}

Biscoff Mousse from @katrinaskitchen (peanut butter can be substituted)

My husband was under doctor’s orders to be still and put his feet up this weekend.

For. Real.

While this may sound like every mom’s dream-come-true it was not my husband’s idea of a good weekend. He was going a litle stir crazy by Sunday afternoon so to keep his mind off of things I kept a constant supply of food coming his way. Biscoff spread just happens to be his new obsession.

Biscoff Mousse from @katrinaskitchen (peanut butter can be substituted)

The only thing that makes this Biscoff Mousse better is eating it in bed with a big glass of milk. And being able to text someone downstairs to bring you up another one.

That is purely hypothetical of course.

Biscoff Mousse from @katrinaskitchen (peanut butter can be substituted)

Biscoff Mousse Recipe

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Yield: 6 half cup servings

Prep Time:15 minutes

Total Time:3 hours, or overnight

Creamy Biscoff mousse piped into mini graham cracker pie crusts

Ingredients:

4 oz cream cheese (half of a package)
½ Cup Biscoff Spread
1 Tablespoon milk or cream
1 Cup powdered sugar
8 oz Cool Whip (1 container)

Directions:

  1. In the bowl of your mixer combine cream cheese, Biscoff spread, and milk until smooth.
  2. Slowly beat in powdered sugar then fold in the Cool Whip. 
  3. Spoon into 6 small dishes. Chill at least 3 hours. 

Notes:

  • I used Keebler Ready Crust Mini Graham Cracker Pie Crusts. The mousse is delicious served on its own as well.
  • Garnish with a small cookie if desired.

Original recipe and images © In Katrina's Kitchen

If you don’t know what Biscoff is, or you would like another yummy recipe using it you can find out some more about it in one of my previous posts: Biscoff Bark

Biscoff Mousse Recipe