No-Bake Protein Biscoff Cheesecake Cups

0 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.
1 Divide the crumbs evenly among your serving cups, pressing them down to form a firm crust.
2 In a blender or food processor, combine the cottage cheese, Greek yogurt, maple syrup, and vanilla extract. Blend until smooth and creamy.
3 Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spoon.
4 Melt the Lotus Biscoff butter spread in the microwave until smooth and pourable.
5 Drizzle the melted Biscoff butter over the cheesecake filling and sprinkle with crushed Lotus biscuits.
6 Refrigerate the cups for at least 2 hours, or until set. For best results, chill overnight.