Mini dairy-free Biscoff cheesecakes that can be made in cheesecake pots or muffin cases.
Line a muffin tray with 8 muffin liners or for cheesecake pots, have 8 small jars to hand.
Crush the biscuits into fine crumbs using a food processor, high power blender or rolling pin.
Melt the margarine and let it cool for a minute or so. Pour it into a large bowl with the biscuit crumbs and mix well, until the crumbs are evenly coated.
Divide the buttery crumbs between your muffin liners or pots and press firmly into place. Pop them in the fridge while you prepare the filling.
In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar until smooth.
Add the whipping cream to the bowl. Use an electric whisk or stand mixer to whisk everything together until thick. The mixture should hold its shape.
Divide the filling between your mini cheesecakes and use a teaspoon to spread it out evenly.
Place the cheesecakes in the fridge to chill for 12 hours.
If using muffin liners, carefully remove them. Top the cheesecakes with whipped cream, Biscoff spread and biscuits.