Place a metal mixing bowl and beaters in the fridge for 10 minutes so they’re cold for whipping cream.

In a separate large bowl, beat the softened cream cheese until smooth, about 1 minute. Add cookie butter, powdered sugar, vanilla, and salt. Beat until creamy and fully combined.

In the chilled bowl, whip the cold heavy cream to medium-stiff peaks. Don’t overbeat—stop when it holds shape but still looks silky.

Fold the whipped cream into the cookie butter mixture in two additions. Use a spatula and gentle strokes to keep it airy.

Make the crumble: Crush Biscoff cookies in a zip-top bag or food processor. For a firmer base, stir in melted butter until the crumbs resemble wet sand.

Assemble in glasses, jars, or a small dish: add a layer of crumbs, then spoon in the cookie butter mousse. Repeat layers if you like.

Chill for at least 1 hour to set. Before serving, top with a dollop of whipped cream, a drizzle of warmed cookie butter, or more crumbs.