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Biscoff Mousse Cream Pie

biscoff mousse cream pie

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I can not say enough about this pie.  I think most of you have tried Biscoff Spread, and know how good it is.  Well, turning it into a mousse is just about the best thing you can do with it.  Then you mix it with some chocolate whipped cream, and I am in heaven!

biscoff mousse cream pie on a plate

I made this into a full pie, as well as a few individual tarts.  I gave the full pie to some friends, and it got rave reviews.  He tried some right away, but had to get to football practice.  While there he told me he wasn’t having dinner that night, he was just going to eat the pie.  I mean really, it is that good!  I can’t post this recipe fast enough for them!

biscoff mousse cream pie on a plate

I had left over crust from when I made these Apple Bars, so that is what I used.  But regular pie crust would be perfect, or even a graham cracker crust would be great.  Oh wait!  A Biscoff cookie crust would make this over the top! Heck, you don’t even need a crust.  Just layer everything in a bowl, and call it good.

biscoff mousse cream pie on a plate

Yield: 10

Biscoff Mousse Cream Pie

Biscoff Mousse Cream Pie

A layer of chocolate whipped cream, topped with Biscoff Mousse, more whipped cream, and Biscoff Cookies. Just might be the best pie ever!

Prep Time 30 minutes
Total Time 30 minutes


Biscoff Mouse (from In Katrina's Kitchen):

  • 1/2 package, (4 oz) cream cheese
  • 1/2 cup Biscoff Spread
  • 1 Tbls milk
  • 1 cup powdered sugar
  • 1 container, (8 oz) cool whip

Chocolate Whipped Cream:

  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 1/2 cups heavy whipping cream

Whipped Cream

  • 4 Biscoff Cookies, , crushed (optional garnish)


  1. First make the Chocolate Whipped Cream. Sift together the powdered sugar and cocoa powder. In the bowl for an electric mixer whisk the heavy whipping cream for a few minutes, until it starts to thicken.
  2. Slowly add in the powdered sugar mixture, and continue to beat until it forms stiff peaks.
  3. Spread the whipped cream into the bottom of the baked pie shell. Place in the fridge for at least 30 minutes.
  4. Meanwhile, prepare the mousse. In the bowl of an electric mixer combine cream cheese, Biscoff, and milk. Beat until smooth.
  5. Slowly add the powdered sugar, and mix until fully incorporated.
  6. Using a spatula, fold in the cool whip.
  7. Spread mouse over the chocolate cream.
  8. Top with additional whipped cream.
  9. Garnish with crushed Biscoff cookies.
  10. Let sit in the fridge for 2 hours before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 299Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 44mgSodium 74mgCarbohydrates 28gFiber 1gSugar 21gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Biscoff Mousse Cream Pie - a creamy no bake dessert.
Erin S
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Beth Roman

Friday 5th of October 2012

Bet this would be good with nutella instead of biscoff, just for another variation!

Roxana | Roxana's Home Baking

Thursday 4th of October 2012

I'm addicted to Biscoff (happy I'm not the only one) and these mini pies are so cute <3 the perfect size to grab/hide and eat without being found ;)


Sunday 30th of September 2012

Biscoff mousse? Now THAT sounds good. Sadly I ran out of Biscoff a month ago and keep forgetting to buy it...


Sunday 30th of September 2012

These are perfect!

Lisa {AuthenticSuburbanGourmet}

Sunday 30th of September 2012

WOW does this look decadent! What a great use of biscoff. Pinning now!!!

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