Begin by crushing the Biscoff cookies into fine crumbs. You can do this by placing them in a resealable plastic bag and using a rolling pin or by pulsing them in a food processor until they resemble sand.
In a medium bowl, combine the cookie crumbs with melted butter. Stir until all crumbs are moistened.
Divide the crumb mixture among your serving cups, pressing it firmly into the bottom to create a crust layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and Biscoff cookie butter until smooth and creamy. Scrape down the sides of the bowl as needed.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Be careful not to over-whip.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. This will give your cheesecake cups a light and airy texture.
Spoon or pipe the cheesecake mixture on top of the cookie crust in each cup, filling them generously.
Chill the cups in the refrigerator for at least 4 hours, or overnight for best results. This allows the flavors to meld and the cheesecake to set.
Before serving, add optional toppings such as whipped cream and crushed Biscoff cookies for an extra touch of indulgence.
