Biscoff Mousse Cake

Instructions

1. 1

   Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

2. 2

   Melt the unsalted butter in a small saucepan over low heat or in the microwave.

3. 3

   Combine the crushed Biscoff cookies with the melted butter in a bowl and mix until well combined.

4. 4

   Press the cookie mixture into the bottom of a springform pan to form the crust. Refrigerate for 30 minutes to set.

5. 5

   In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

6. 6

   In a separate bowl, whip the heavy cream until stiff peaks form.

7. 7

   Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

8. 8

   Spread the cream cheese mixture evenly over the chilled cookie crust.

9. 9

   Warm the Biscoff spread slightly in the microwave to make it easier to spread, then drizzle or spread it over the top of the mousse layer.

10. 10

    Refrigerate the cake for at least 4 hours, or until set.

11. 11

    Once set, remove the cake from the springform pan, slice, and serve.