Prepare the Biscoff Crust:

1. Crush the Cookies: Place the Biscoff cookies in a food processor or a plastic bag and crush them until they become fine crumbs.
2. Mix with Butter: In a medium bowl, combine the crushed cookies with the melted butter and stir until the mixture is well combined and resembles wet sand.
3. Spoon into Cups: Divide the crust mixture evenly among serving cups or small mason jars, pressing the crumbs down firmly to form a base. Set aside.

Make the Cheesecake Filling:

4. Whip the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add Powdered Sugar and Spices: Mix in the powdered sugar, vanilla extract, ground cinnamon, and ginger (if using) until the mixture is well incorporated.
6. Add Biscoff Spread: Stir in the Biscoff spread until fully combined with the cream cheese mixture, adding depth of flavor.
7. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
8. Fold the Whipped Cream into the Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. The filling should be light and airy.

Assemble the Cheesecake Cups:

9. Fill the Cups: Spoon the cheesecake filling over the prepared Biscoff crusts, smoothing the top with a spatula.
10. Chill the Cheesecake Cups: Cover the cups with plastic wrap or lids and refrigerate for at least 2-3 hours, or overnight, to allow the filling to firm up and the flavors to meld together.

Garnish and Serve:

11. Garnish with Crushed Biscoff Cookies: Just before serving, crumble additional Biscoff cookies over the top of the cheesecake cups for extra texture and flavor. You can also add whipped cream or a drizzle of caramel sauce for a decadent finish.
12. Serve and Enjoy: Enjoy your chilled, creamy No-Bake Biscoff Cheesecake Cups as a delightful dessert for any occasion!