Line a muffin tray with 8 muffin liners, or if you're making cheesecake pots, have 8 small jars ready. Crush the Biscoff biscuits into fine crumbs using a food processor, a high-powered blender, or a rolling pin. Melt the margarine and let it cool slightly before adding it to a large bowl with the biscuit crumbs. Mix thoroughly until the crumbs are evenly coated with the margarine. Divide the mixture evenly among the muffin liners or jars, pressing it down firmly to form a solid base. Place the bases in the fridge to chill while you prepare the filling.

In a large bowl, combine the cream cheese, Biscoff spread, and icing sugar, mixing until smooth and creamy. Add the vegan whipping cream to the mixture and use an electric whisk or stand mixer to beat everything together until it thickens and holds its shape. Divide the filling evenly among the muffin liners or jars, spreading it out with a teaspoon to create an even layer.

Refrigerate the cheesecakes for at least 12 hours to allow them to set completely. If you've used muffin liners, carefully peel them away before serving. Top each cheesecake with whipped cream, a drizzle of melted Biscoff spread, and crushed Biscoff biscuits for garnish.