Vegan Biscoff Dessert Cups
These 4 ingredient Vegan Biscoff Dessert Cups are light, creamy, airy, easy to make, and full of Biscoff cookies and cookie butter!
** This post contains affiliate links. As an Amazon Associate, I make a small commission on qualifying purchases. I appreciate your support!
If you are looking for the easiest and most delicious dessert cups this recipe is for you! The airy Biscoff mousse paired with the crunchy cookies is so decadent but light at the same time.
Dessert cups are so versatile and perfect for entertaining, you can easily double or triple this recipe, or even make these in shot glasses for a smaller portion.
Easy step-by-step isntructions
Whisk the Biscoff cookie butter and yogurt until smooth and creamy.
Add a small portion of the thawed CocoWhip into the previous mixture and slowly fold with a spatula. Add the remaining CocoWhip and continue folding slowly until the mixture is smooth and well incorporated. Transfer to a piping bag and set aside.
Crumble the cookies in a food processor and divide them into 4 small cups (I used 4 oz cups), and press down with a spoon or the bottom of a small cup.
Pipe the mousse into each cup.
Melt the cookie butter for the topping for 10-15 seconds in the microwave and drizzle over each cup. Top with a cookie and refrigerate for at least 1 hour. Enjoy!
Can I make these ahead of time?
Absolutely! You can make these 1-2 days before serving but I recommend adding the toppings right before serving to keep the cookie fresh and crispy!
Keep the cups covered with plastic wrap while they are refrigerated.
A few tips
Thaw the Cocowhip in the fridge for at least 2 hours before making the mousse, this makes it easier to fold into the yogurt mixture.
I made 4 portions in 4 oz cups; you can also make them in shot glasses and get 8 smaller portions.
This recipe can easily be doubled, tripled, quadrupled... These dessert cups will be a hit at your next family gathering or party!
Keep the dessert cups refrigerated until ready to serve.
You can substitute the CocoWhip for any other dairy-free whipped topping.
This recipe is also available in Spanish:
Vegan Biscoff Dessert Cups
Ingredients
- 3 TBSP Lotus Biscoff Cookie Butter
- ½ cup Silk vanilla soy yogurt
- 1 cup So Delicious CocoWhip (thawed in the fridge for 2 hours)
- 1 cucharada de mantequilla de galletas Lotus Biscoff
- 4 galletas Lotus Biscoff
Instructions
- Whisk the Biscoff cookie butter and yogurt until smooth and creamy.
- Add a small portion of the thawed CocoWhip into the previous mixture and slowly fold with a spatula. Add the remaining CocoWhip and continue folding slowly until the mixture is smooth and well incorporated. Transfer to a piping bag and set aside.
- Crumble the cookies in a food processor and divide them into 4 small cups (I used 4 oz cups), and press down with a spoon or the bottom of a small cup.
- Pipe the mousse into each cup.
- Melt the cookie butter for the topping for 10-15 seconds in the microwave and drizzle over each cup. Top with a cookie and refrigerate for at least 1 hour. Enjoy!
Try this recipe and let me know your thoughts in the comments!
Relax, bake, and enjoy!
