Prepare the Crust: Place 20 Lotus Biscoff cookies in a zip-top bag and crush finely with a rolling pin (or pulse in a food processor). Transfer to a bowl, pour in melted butter and a pinch of salt, and stir until the mixture resembles wet sand.

Layer into Jars: Divide the buttery biscuit crumbs evenly among 6 small glass jars (about 6 to 8 oz each). Use a small tamper or the flat end of a wooden spoon to press the crumbs firmly into an even, compact crust base.

Beat the Cream Cheese Base: In a medium mixing bowl, beat softened cream cheese, 1/2 cup Biscoff spread, powdered sugar, and vanilla bean paste with an electric hand mixer on medium speed for 2 minutes until smooth and completely lump-free.

Whip the Cream & Fold: In a separate chilled bowl, beat cold heavy whipping cream on high speed until stiff peaks form (about 2–3 minutes). Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until smooth and airy.

Pipe into Jars: Transfer the fluffy Biscoff mousse into a piping bag fitted with a large round or star tip. Pipe the mousse generously into each jar over the chilled biscuit base, filling each jar about 3/4 full.

Melt Topping & Garnish: Microwave 1/3 cup Biscoff spread in a small microwave-safe bowl for 15 to 20 seconds until liquid and pourable. Spoon 1 to 2 tablespoons over each jar, gently tilting to create a mirror-smooth top. Tuck a whole Lotus biscuit into each jar and dust with extra crumbs. Chill for at least 1 hour before serving!