Melt about 1/4 cup of dairy-free butter in a saucepan over low heat. In a mixing bowl, combine the melted butter with 1 1/2 cups of crushed Biscoff biscuits and optional crackers with 1 tablespoon of molasses. Stir until thoroughly mixed. Press the mixture into the bottom of cupcake molds until it's firm and evenly packed. Chill the crust in the refrigerator for 30 minutes to set.

In a large mixing bowl, blend 1 cup of dairy-free cream cheese with 1/3 cup of cane sugar using a hand mixer until smooth, about 2 minutes. Next, add 1/2 cup of slightly warmed coconut cream, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and 1/4 cup of Biscoff spread. Mix until just incorporated and the mixture is creamy, being careful not to overmix.

Remove the chilled crust from the refrigerator and start spooning the cheesecake filling over each crust. Make sure to smooth the filling with the back of a spoon or spatula for an even top. Fill each mold until it reaches the top, creating a lovely dome shape. Once filled, tap the molds gently on the countertop to settle the filling.

Place the assembled Mini Biscoff Cheesecakes in the freezer for at least 4 hours, or preferably overnight, until they are fully set. After freezing, carefully remove them from the molds. Drizzle melted Biscoff spread over the tops of each cheesecake, then return them to the refrigerator to cool down for an additional 30 minutes.

Before serving, top each cheesecake with a dollop of coconut whipped cream, sprinkle with extra crushed Biscoff biscuits for garnish, and place a half-cookie on top.