Let’s start with the crust—this is the easiest part, I promise! Begin by crushing the Biscoff biscuits into fine crumbs. You can do this by popping them into a food processor and pulsing until they’re all broken down. If you don’t have a food processor, no worries—just place the cookies in a ziplock bag and smash them with a rolling pin. It’s a great stress reliever!

Once the cookies are crushed, transfer them into a bowl and pour in the melted coconut oil. Stir everything together until the crumbs are fully coated in the oil. This will help the crust stick together and give it that buttery texture, even though it’s dairy-free.

Now, grab your muffin tin or mini cheesecake pan and line it with cupcake liners. If you don’t have either of those, you can also use small silicone molds. Press the crust mixture firmly into the base of each liner, making sure it’s packed down tightly. Use the back of a spoon or your fingers to help flatten it out. Once it’s all pressed down, pop the pan into the fridge for about 10 minutes to firm it up while you prepare the filling.

Now let’s move on to the most exciting part: the filling! In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend everything on high until it’s completely smooth and creamy. This is where the magic happens, and you’ll be amazed at how thick and luscious the mixture gets.

Once the cashew mixture is smooth, add in the Biscoff spread and a pinch of salt. Blend again until everything is fully combined. At this point, the filling should be thick, but pourable—just the way you want it for a cheesecake.

Now for the fun part—assembling the mini cheesecakes! Take the crusts out of the fridge, and start spooning the creamy filling onto the top of each crust. Use a spatula or the back of a spoon to smooth the top so it’s nice and even. Don’t worry if it’s not perfect—these cheesecakes are meant to look homemade, and I think that’s what makes them even more charming!

Once all the filling is added, place the pan back into the fridge and let the cheesecakes set for about 3-4 hours. If you’ve got the time, letting them sit overnight will give them an even firmer texture. The longer they chill, the better they’ll be!

After your cheesecakes have set and are firm to the touch, it’s time to get creative with the toppings. You could drizzle a little extra Biscoff spread on top, crush some more Biscoff cookies and sprinkle them on, or even add a few fresh berries for a pop of color. This is where you can really make them your own. I love keeping it simple with just a drizzle of Biscoff spread, but feel free to experiment!

Now comes the best part—eating them! Gently peel the cupcake liners away from the cheesecakes, and you’ll have individual-sized servings that are ready to enjoy. These mini cheesecakes are so creamy and satisfying, with that perfect blend of spice and sweetness from the Biscoff. It’s honestly hard to stop at just one!