Description
A creamy and indulgent no-bake Biscoff mousse cake with a buttery biscuit base and smooth, airy mousse layers.
Ingredients
Scale
- 200 g Biscoff biscuits
- 100 g unsalted butter, melted
- 250 g Biscoff spread
- 200 g cream cheese
- 300 ml heavy cream
- 50 g powdered sugar
- 1 tablespoon gelatin
- 3 tablespoons warm water
Instructions
- Crush the Biscoff biscuits and mix with melted butter until well combined.
- Press the mixture firmly into the base of a springform pan and chill.
- Beat cream cheese, Biscoff spread, and powdered sugar until smooth.
- Dissolve gelatin in warm water and mix into the cream mixture.
- Whip heavy cream to soft peaks and gently fold into the mixture.
- Pour the mousse over the base and smooth the top.
- Chill for at least 4 hours until set, then slice and serve.
Notes
- Chill overnight for best texture
- Use a warm knife for clean slicing
- Do not overwhip the cream
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg