In a food processor, crumble the 16 Biscoff cookies until crushed.

Add in the melted butter and pulse until combined.

Pour about a tablespoons worth of crumbs in the bottom of each dessert cup. Reserve the rest for the topping and set aside.

In the bowl of a stand mixer, combine the softened cream cheese and Biscoff cookie spread. Cream until smooth. Set aside.

In another bowl of a stand mixer, combine the heavy cream, vanilla and powdered sugar. Whip to medium peaks.

Fold the whipped cream mixture into the cream cheese mix just until combined.

Transfer the filling into a piping bag fitted with a large star tip.

Pipe a large dollop into each dessert cup, dividing equally between the six cups.

Sprinkle the remaining crumb mixture over the top of the filling. Set aside.

For the topping - in the bowl of a stand mixer, combine the heavy cream, vanilla and powdered sugar. Whip to stiff peaks.

Transfer the whipped cream to a piping bag fitted with a large star tip.

Pipe a small dollop of whipped cream on top of each dessert cup.

Insert a whole Biscoff cookie and sprinkle with additional crushed cookies.

Chill for about an hour before serving.