Make the biscuit base

• Crush the Biscoff biscuits into fine crumbs.
• Mix the crumbs with the melted vegan butter until it resembles wet sand.
• Press the mixture firmly into the base of a lined muffin pan.

Make the cheesecake filling

• Beat the vegan cream cheese with the icing sugar until smooth.
• Fold in half of the Biscoff spread and mix until fully combined.
• Spoon the filling over the bases and smooth the tops.

Chill

• Place the pan in the fridge until the cheesecakes are set.

Top and serve

• Warm the remaining Biscoff spread slightly and spoon a puddle over each cheesecake.
• Whip the vegan cream and pipe a swirl on top.
• Finish with a drizzle of Biscoff spread and crushed biscuit crumbs.