Follow these simple steps to whip up your own Mini Biscoff Cheesecakes:

1. Prepare the Crust: In a bowl, mix the crushed Biscoff cookies with the melted butter until well combined.
2. Form the Crust: Spoon the crumb mixture into the bottom of mini dessert cups or a muffin tin. Press down firmly to create an even layer.
3. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
4. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form.
5. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream to keep the mixture airy.
6. Fill the Cups: Spoon the cheesecake filling over the crust in each dessert cup, smoothing the tops with a spatula.
7. Chill: Cover and refrigerate the cheesecakes for at least 2 to 4 hours, allowing them to set properly. Overnight chilling is recommended for best results.
8. Serve with Toppings: Before serving, swirl a few teaspoons of Biscoff cookie spread on top of each cheesecake and add a whole Biscoff cookie as a garnish.
9. Enjoy: Share these delightful treats with family and friends, or savor them all for yourself!