Follow these simple instructions to create your Mini Vegan Biscoff Cheesecakes:

1. Prepare Cookie Crust: In a mixing bowl, combine Biscoff cookie crumbs and melted coconut oil. Mix until well combined.
2. Line Muffin Tin: Line a muffin tin with cupcake liners or grease it lightly.
3. Scoop the Mixture: Press about 1-2 tablespoons of the cookie crumb mixture into the bottom of each muffin liner. Use a spoon or your fingers to create an even layer.
4. Make the Cheesecake Filling: In a blender or food processor, combine soaked cashews, coconut cream, maple syrup, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
5. Pour the Filling: Spoon the cheesecake filling over the crust in each muffin liner, filling nearly to the top.
6. Smooth the Topping: Use a spatula to create a smooth layer on top of the filling.
7. Chill: Place the muffin tin in the refrigerator and chill for at least 2 hours, or preferably overnight.
8. Serve: Once chilled and set, remove the cheesecakes from the muffin tin. Top with additional Biscoff cookies if desired.

These steps will guide you through the delightful process of crafting stunning Mini Vegan Biscoff Cheesecakes that your friends and family will adore!