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Divide the crushed Lotus Biscoff cookies evenly among individual dessert cups, reserving a small portion for garnish. Gently press the crumbs into the base of each cup.
Make the Biscoff Mousse:
In a mixing bowl, beat the heavy whipping cream until soft peaks form.
In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Add the melted Biscoff spread and mix until well combined.
Fold the whipped cream into the Biscoff mixture until light and fluffy.
Assemble the Cups:
Spoon or pipe the Biscoff mousse over the cookie crumb base, filling each cup about three-quarters full.
Drizzle the remaining melted Biscoff spread on top of the mousse layer for a rich, glossy finish.
Garnish and Chill:
Garnish the dessert cups with whipped cream and a sprinkle of the reserved cookie crumbs.
Refrigerate the cups for at least 1 hour to set before serving.
Serve:
Serve the dessert cups chilled and enjoy their creamy, cookie-filled deliciousness!
Serving and Storage Tips:
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