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These Biscoff Pumpkin Cheesecake Cups are quick and easy to put together and make the perfect
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autumnal dessert. To start make the crumb with Biscoff biscuits and melted butter
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add that to small glasses or ramekins and chill while you whisk your whipping cream into stiff
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peaks. Add the cream cheese and Biscoff spread and whisk again, then add your pumpkin puree and maple
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syrup and whisk briefly. Spoon the filling into the glasses, sprinkle with some reserved crumb
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and chill for at least two hours
