1-First Step: Prepare the base. Crush 1 cup vegan Biscoff cookies into fine crumbs using a food processor or zip bag and rolling pin. Mix in 3 tbsp melted coconut oil until it resembles wet sand. This creates a sturdy crust that mimics graham cracker style but with Biscoff flavor. Divide evenly into 12 muffin liners in a tin, pressing firmly with a spoon or glass bottom. Chill in freezer for 10 minutes to set while you make the filling. For gluten-free, ensure cookies match.

2-Second Step: Soak and blend the filling. Drain 1.5 cups soaked cashews (overnight in water). Add to a high-speed blender with 1/2 cup coconut cream, 1/4 cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, and 1/4 cup Biscoff spread. Blend until ultra-smooth, scraping sides as needed; this takes 2-3 minutes. Taste and adjust sweetness or tang. The lemon juice acts as a natural thickener, vital for vegan desserts. If nut-free, see alternatives later. For creamier results, use a Vitamix or similar.

3-Third Step: Assemble the cheesecakes. Spoon or pour filling over chilled bases, filling liners almost to the top. Tap tin gently to release air bubbles, ensuring even layers. Return to freezer for at least 4 hours or overnight for firm texture. This no bake method keeps flavors fresh and prevents cracking, common in oven cheesecakes.

4-Fourth Step: Add toppings. Once set, melt extra Biscoff spread gently in microwave (10-second bursts) or stovetop. Drizzle over each mini vegan Biscoff cheesecake. Sprinkle crumbled cookies for crunch. For variations, add fresh berries or nuts. Pop back in freezer for 10 minutes to set topping.

5-Final Step: Serve and enjoy. Let thaw 5-10 minutes at room temp for fudgy bite. These easy vegan Biscoff cheesecake cups hold shape well. Serve in liners or pop out for platters. Perfect for parties; makes 12 bite-sized treats.