Crush the Biscoff biscuits until they form fine crumbs. You can use a food processor or place them in a sealed bag and crush with a rolling pin.
Divide the crumbs evenly among your serving cups, pressing them down to form a firm crust.
In a blender or food processor, combine the cottage cheese, Greek yogurt, maple syrup, and vanilla extract. Blend until smooth and creamy.
Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spoon.
Melt the Lotus Biscoff butter spread in the microwave until smooth and pourable.
Drizzle the melted Biscoff butter over the cheesecake filling and sprinkle with crushed Lotus biscuits.
Refrigerate the cups for at least 2 hours, or until set. For best results, chill overnight.
