In a medium mixing bowl, add Biscoff cookie butter, granulated sugar, and mascarpone cheese. Whisk until creamy and well-combined, about 1 minute.

In a separate bowl, whip the heavy cream until stiff peaks form, about 1 to 2 minutes.

Gently fold the whipped cream into the Biscoff mascarpone mixture until smooth.

Prepare a dish or individual cups. Dip each Biscoff cookie into the coffee for about 2 seconds and layer at the bottom.

Top with a layer of the creamy Biscoff filling and repeat until all ingredients are used.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, garnish with crushed Biscoff cookies and a drizzle of warmed cookie butter.