Crush the cookies. For rustic chunks, place the Biscoff cookies in a zip-top bag and press with your hands; for finer biscoff cookie crumbs, pulse them briefly in a food processor. Reserve a few extra Biscoff pieces for garnish.

Prepare the berries. Rinse under cool water, pat dry, and cut strawberries into bite-size cubes. Small pieces create cleaner stripes than thin slices in a trifle.

Make the creamy cheesecake filling. In a large mixing bowl, beat the cream cheese until smooth. Blend in confectioner’s sugar, then gently fold in the cool whip until the mixture is light and cloud-like. Transfer to a piping bag or zip-top bag and snip off one corner.

Assemble the layers. In the bottom of each mason jar or the trifle dish, scatter a layer of Biscoff crumbs. Pipe a thick ribbon of cheesecake filling, add strawberries, sprinkle blueberries, then repeat the layers of biscoff cookies, cream, and fruit until the container is nearly full. Finish with a flourish of filling and a sprinkle of extra Biscoff.

Chill and serve. Seal the jars or cover the dish with plastic wrap and refrigerate at least 30 minutes. The dessert keeps its texture for up to 24 hours, making it an easy dessert to prepare the morning of your gathering.