Ingredients
Equipment
Instructions
Prepare the Base
- Pulse Biscoff cookies in a food processor until fine crumbs form. Mix with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of 6 jars to create a thick, golden-brown crust. Chill in the freezer for 10 minutes.
Create the Filling
- Beat softened cream cheese, Biscoff spread, powdered sugar, vanilla, and salt until smooth and velvety light beige.
- Whip heavy cream to stiff peaks and gently fold into the cheesecake base until light and airy.
- Transfer the mousse to a piping bag and fill the jars, leaving room for the topping.
Finish and Chill
- Melt the remaining Biscoff spread in the microwave and pour over the mousse. Tilt the jar for a smooth, glossy finish.
- Tuck a small piece of Biscoff cookie into the side of the topping and chill for at least 2 hours.
Notes
Ensure cream cheese is at room temperature to avoid lumps.
Whip the heavy cream until truly stiff peaks form for the best mousse texture.
Whip the heavy cream until truly stiff peaks form for the best mousse texture.
