Melt the butter and crush or blitz the biscuits

Mix together until well combined and then press into the bottom of 6 muffin tins or muffin cases (I use silicon cases). Place in the fridge to chill.

In a large bowl or food mixer, beat together the cream cheese and caster sugar.

Add the vegan cream, lemon juice, vanilla extract and Biscoff spread and mix until fully combined.

Spoon the filling on top of the bases and smooth down with a knife, then level off the top.

Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their tins and keep their perfect shape.

Crush 3 of the remaining Biscoff biscuits into crumbs, and snap the other 3 in half.

Put the 100g Biscoff spread into a microwaveable bowl and heat for 30 seconds until runny. (Alternatively heat in a small saucepan).

Pipe the Biscoff spread around the edge of each cheesecake, creating drips down the side.

Fill in the top of the cheesecake with Biscoff spread, then sprinkle with a small pile of crumbs. Repeat for the remaining cheesecakes.