Make the Base: Begin by crushing the Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. In a medium bowl, mix the Biscoff crumbs with 2 tablespoons of melted butter, reserving a few tablespoons of the mixture for garnish later. Divide the crumb mixture evenly into your cups—this recipe yields about 8 regular-sized cups or 16 shot-sized cups—adding roughly 2-3 tablespoons per cup. Press the crumbs down firmly to create an even base and set aside.

Make the Cheesecake Filling: In a large bowl, whisk the heavy cream until stiff peaks form. In a separate bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, combining fully without deflating the cream.

Assemble: Transfer the cheesecake mixture into a large piping bag and pipe it into each prepared cup. Melt ½ cup of Lotus Biscoff spread in the microwave for about 20 seconds until it becomes runny. Spoon or spread a thin layer of the melted Biscoff spread over the tops of the cheesecakes. Decorate with halved Biscoff cookies and sprinkle with the reserved cookie crumbs. Refrigerate the mini cheesecakes for at least 4 hours to allow them to firm up. Serve chilled and enjoy!