Step 1: Prepare the Crust

1. Line a 12-cup muffin pan with parchment muffin liners.
2. Place 165 g Biscoff cookies in a zip-top bag and crush with a rolling pin until fine (or use a food processor).
3. Transfer crumbs to a medium bowl, add 80 g melted unsalted butter, and stir until the mixture resembles wet sand.
4. Add a heaping tablespoon of crumb mixture to each muffin liner. Press into a flat, even layer using a small measuring cup or rolling pin end.
5. Chill the pan in the refrigerator while preparing the filling.

Tip: Crush cookies finely for a smooth crust; press firmly for a sturdy base.

Step 2: Make the Cheesecake Filling

1. In a medium mixing bowl, beat 200 g cold whipping cream with an electric hand mixer on low-medium speed until stiff peaks form (3–

5 minutes). Set aside. 2. In a large mixing bowl, combine 500 g softened cream cheese, 100 g Greek yogurt, and 100 g powdered sugar. Beat with the hand mixer on low-medium speed until smooth and creamy. 3. Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny, then add to the cream cheese mixture and mix until fully combined. 4. Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain, being careful not to deflate the cream.

Tip: Ensure cream cheese is at room temperature for smooth blending; fold whipped cream gently to keep the filling airy.

Step 3: Assemble the Cheesecakes

1. Using an ice cream scooper or spoon, add about 6 tablespoons of cheesecake mixture to each muffin liner on top of the crust.
2. Smooth the top with the back of a spoon, pressing gently to fill the edges.
3. Cover the pan with plastic wrap and chill in the refrigerator for at least 12 hours (overnight preferred) to set firmly.

Tip: Scoop evenly for uniform cheesecakes; chill thoroughly for a firm texture.

Step 4: Prepare the Toppings

1. In a medium mixing bowl, beat 200 g cold whipping cream, 20 g powdered sugar, and ½ tsp vanilla extract with an electric hand mixer on low-medium speed until stiff peaks form.
2. Transfer the whipped cream to a piping bag with a piping tip of your choice.
3. Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny.

Tip: Whip cream just before serving for the freshest texture; warm Biscoff spread gradually to avoid burning.

Step 5: Decorate and Serve

1. Remove cheesecakes from the muffin liners and place on a wire rack or serving dish (keep liners on for convenience if preferred).
2. Spoon about 1 tablespoon of runny Biscoff spread onto each cheesecake and spread with the back of a spoon, letting excess drip over the sides.
3. Pipe swirls of whipped cream on top of each cheesecake.
4. Garnish with a whole Biscoff cookie or sprinkle with Biscoff crumbs.
5. Serve immediately or refrigerate until ready to serve.

Tip: Work quickly with Biscoff spread to maintain its runny texture; chill decorated cheesecakes briefly if not serving immediately.