1. Prepare the Biscoff Cookie Crust:

Start by preparing the cookie crust. In a small bowl, combine the Biscoff cookie crumbs with the melted butter. Stir everything together until the mixture becomes moist and crumbly, and the crumbs hold together when pressed. If it feels too dry, simply add a bit more melted butter until the texture is just right.

2. Portion the Crust into Cups:

Now, you’ll portion the crumb mixture into 28 2-ounce plastic cups. To do this, you can use a small cookie scoop or a spoon. It’s best to press the crust firmly into each cup to create a solid base. Use the bottom of one of the cups to press down the crumbs to make sure they’re packed tightly. This will give you a sturdy crust that holds up when you add the creamy filling.

3. Prepare the Cookie Butter Filling:

Next, you’ll create the cheesecake filling. In a large mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Use an electric hand mixer to beat everything together until it’s smooth and free of lumps. Add the Biscoff spread and continue mixing until fully combined. The filling should be velvety and thick, with a lovely caramel color from the Biscoff spread.

4. Whip the Heavy Cream:

Once the cream cheese mixture is smooth, it’s time to whip the heavy cream. Make sure the cream is chilled before whipping—it’ll whip up better. Use the electric mixer on medium-high speed to whip the cream until soft peaks form. You don’t want to over-whip it into stiff peaks, as this will make the filling too firm. Soft peaks will create a light, airy texture.

5. Fill the Cups:

Now, fill a piping bag with the cookie butter mixture. If you don’t have a piping bag, you can also use a plastic sandwich bag with the tip cut off. Pipe the filling into the cups until they’re about ¾ full. If you prefer, you can use a spoon to fill the cups, but piping will give a neater, more professional finish. Smooth out the tops for an even look.

6. Add the Topping:

In a microwave-safe bowl, melt the remaining Biscoff spread for about 10-15 seconds, just enough to make it pourable. Drizzle the melted Biscoff spread over the tops of the filled cups using a piping bag or a squeeze bottle. Be generous with the drizzle—it adds both flavor and a glossy finish. Then, sprinkle the tops of the cups with the remaining Biscoff cookie crumbs for a bit of crunch and extra flavor.

7. Chill the Dessert Cups:

After all the cups are filled and topped, place the lids on them and refrigerate for at least 2 to 3 hours, or overnight for the best results. The chilling process allows the flavors to meld together, and it helps the cheesecake filling firm up. If you’re in a rush, you can enjoy them after a few hours, but the texture and flavor will be best after longer chilling.