- Using a mixer, whip the heavy cream until stiff peaks form. Set aside in the fridge to keep it cold.

- In a bowl, combine Biscoff crumbs, brown sugar, cinnamon, salt, and melted butter. Mix until well combined.

- Line muffin cups with baking liners and press the crumb mixture firmly into the bottom of each cup using a small glass to create an even crust.

- In a separate bowl, beat the cream cheese with salt and sugar until smooth and creamy.

- Add lemon juice, vanilla extract, and pumpkin purée to the cream cheese mixture. Mix until fully combined.

- Gently fold the cold whipped cream into the pumpkin cream cheese mixture with a spatula until well combined and smooth.

- Spoon or pipe the pumpkin cheesecake mixture onto the prepared crusts in the muffin cups.

- Optionally, sprinkle extra Biscoff crumbs on top for added crunch.

- Refrigerate the bites overnight to set or freeze them for about an hour if you’re in a hurry.

- Once set, remove from the fridge or freezer and enjoy your creamy, spiced pumpkin cheesecake bites!