Line a muffin tray with 8 liners or prepare 8 small glass jars. Crush Biscoff biscuits into fine crumbs using a food processor.

Melt vegan margarine until liquid, then mix with crushed Biscoff crumbs. Divide the mixture into lined muffin tray or jars, pressing down firmly to create an even crust. Chill in the refrigerator for 30 minutes.

Combine softened vegan cream cheese, smooth Biscoff spread, and icing sugar in a bowl. Use an electric mixer to whip until smooth. Gently fold in whipped vegan cream.

Spoon filling over each chilled crust, smoothing tops. Return to refrigerator and chill for at least 12 hours.

Remove cheesecakes from jars or liners. Top with melted Biscoff spread, whipped cream, and crushed Biscoff biscuits before serving.