Start by crushing about 20 Lotus Biscoff biscuits into fine crumbs using a food processor or a plastic bag with a rolling pin. Transfer the crumbs into a mixing bowl and combine them with 4 tablespoons of melted unsalted butter until well moistened. Spoon the mixture into dessert cups, pressing firmly to form an even, compact layer at the bottom.

In a mixing bowl, whip 1 cup of heavy cream until stiff peaks form, taking about 4-5 minutes at medium speed. In a separate bowl, beat together 8 ounces of softened cream cheese, 1/2 cup of powdered sugar, 1/2 cup of Biscoff spread, and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Using a piping bag or spoon, carefully layer the prepared cheesecake filling into the cups over the crust. Fill each cup to about three-quarters full. After adding the cheesecake, gently heat 1/4 cup of Biscoff spread in the microwave for about 15 seconds until it’s pourable, then drizzle over the cheesecake layer.

For an elegant touch, garnish the tops of each No-Bake Biscoff Cheesecake Cup with halved Biscoff cookies and a sprinkle of reserved cookie crumbs. Cover the cups and place them in the refrigerator to chill for at least 4 hours, or overnight if possible.

Once chilled, remove the cheesecake cups from the refrigerator and serve straight from the fridge for the best texture.