Start by crushing the Lotus Biscoff cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. Melt the unsalted butter and mix it with the cookie crumbs until combined. Press this mixture into the bottoms of muffin tins or mini cheesecake molds.

In a mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Gently fold in the whipped cream and Biscoff spread.

Carefully spoon the creamy cheesecake filling over the prepared crusts, filling each mold to the top and smoothing the surface with a spatula.

Cover the muffin tin or molds with plastic wrap and refrigerate the mini cheesecakes for at least 2 hours, or until they are set firm.

Once chilled, add any optional toppings, remove from molds, and serve.