They are so good. I hope you get to try them.

Hi Holly! To make this as one full cheesecake instead of individual cups, use 2 cups Biscoff crumbs, 6 tablespoons melted butter, and 2 tablespoons brown sugar for the crust. Press it firmly into a 9-inch springform pan and chill for about 30 minutes. For the filling, double everything. That’s 16 oz cream cheese, 1 cup powdered sugar, 1 cup pumpkin purée, 2 teaspoons pumpkin pie spice, 2 teaspoons vanilla extract, and 2 cups Cool Whip. Spread it evenly over the crust, then top with 1½–2 cups Cool Whip, ½ cup chopped pecans, and ¼ cup caramel sauce. Chill the cheesecake for at least 6 hours or overnight before slicing. It stays no-bake and turns out creamy and smooth!