Begin by crushing about 12 Lotus Biscoff biscuits into fine crumbs using a food processor or a resealable bag and rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until well mixed. Reserve a couple of tablespoons for garnish later. Spoon the mixture evenly into dessert cups and press it down firmly to create a solid base. Set the cups aside to firm up while you move to the next step.

In a large mixing bowl, pour in about 1 cup of heavy cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks begin to form, which should take roughly 3 to 4 minutes.

In another bowl, blend 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1/2 cup of Biscoff spread, and 1 teaspoon of vanilla extract. Using a hand mixer, beat these ingredients on medium speed until smooth and creamy, about 2 to 3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. This step typically takes 1 to 2 minutes.

Transfer the cheesecake mixture into a piping bag, then cut off the tip to create a moderately sized opening. Begin piping the luscious filling into each dessert cup on top of the crust, filling them about three-quarters full.

For a delicious topping, microwave about 1/4 cup of Biscoff spread in a small bowl for about 15 to 20 seconds until it’s warm and pourable. Drizzle this melted Biscoff spread over the filling in each cup.

Finally, garnish each cup with halved Biscoff cookies and a sprinkle of the reserved cookie crumbs. After garnishing, cover the cups with plastic wrap and refrigerate them for at least 4 hours, or preferably overnight, to allow the flavors to meld.