Lotus Biscoff Dairy-free Mousse Cups are the simplest dessert ever, but they look professional and have rich flavors of caramel and spices.
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When I’m in a rush for a Shabbat dessert or I have company coming unexpectedly, I can pull Lotus Biscoff Dairy-free Mousse Cups decadent mousse together in just a few minutes with ingredients that I nearly always have on hand! I will warn you now though… It’s incredibly addictive. I will eat these leftovers for breakfast, or lunch..or midnight..These mousse cups are fantastic for entertaining because they have a super-creamy texture and the addictive cookie butter flavor. Lotus Biscoff Dairy-free Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen.
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Jump to RecipeServes: 10 Prep Time: 15 Minutes Cook Time: 0 Minutes
Ingredients:
- 16 ounces Non-dairy Whipping Cream
- ½ teaspoons Vanilla Extract
- 1 Tablespoon Powdered Sugar
- ⅛ teaspoons Kosher Salt
- 1 Cup Lotus Cookie Butter
- 16 Lotus Cookies, crushed
Instructions:
- Measure ½ cup of Non-dairy Whipping Cream into your mixing bowl. Add Vanilla, Powdered Sugar, and Kosher Salt.
- Beat on High until Stiff Peaks are formed. Set Aside.
- No need to rinse your mixing bowl. Pour in the remaining non-dairy whipping cream and beat on high until stiff peaks form.
- Add ¾ cup of Lotus Cookie Butter and fold it in with a rubber spatula until one smooth, consistent color is achieved. Set Aside.
- Melt the remaining ¼ cup of lotus cookie butter on low heat until just liquid. Careful not to overcook or it will start to get chunky and hard.
- Now, assemble your mousse cups. First pour in cookie crumbs to cover the bottom of the cup, approx 2 Tablespoons. Fill the cup with the Lotus mousse, then top with the sweetened whip and a drizzle of melted cookie butter.
- These mousse cups are fantastic for entertaining because they have a super-creamy texture and the addictive cookie butter flavor. Lotus Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen.





📖 Recipe

Lotus Biscoff Dairy-free Mousse Cups
Ingredients
- 16 ounces Non-dairy Whipping Cream
- ½ teaspoons Vanilla Extract
- 1 Tablespoon Powdered Sugar
- ⅛ teaspoons Kosher Salt
- 1 Cup Lotus Cookie Butter
- 16 Lotus Cookies crushed
Instructions
- Measure ½ cup of Non-dairy Whipping Cream into your mixing bowl. Add Vanilla, Powdered Sugar, and Kosher Salt.
- Beat on High until Stiff Peaks are formed. Set Aside.
- No need to rinse your mixing bowl. Pour in the remaining non-dairy whipping cream and beat on high until stiff peaks form.
- Add ¾ cup of Lotus Cookie Butter and fold it in with a rubber spatula until one smooth, consistent color is achieved. Set Aside.
- Melt the remaining ¼ cup of lotus cookie butter on low heat until just liquid. Careful not to overcook or it will start to get chunky and hard.
- Now, assemble your mousse cups. First pour in cookie crumbs to cover the bottom of the cup, approx 2 Tablespoons. Fill the cup with the Lotus mousse, then top with the sweetened whip and a drizzle of melted cookie butter.
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