Crush the 18 Biscoff cookies into fine crumbs and combine them with the melted vegan butter. Divide the mixture among 6 dessert cups and press it down gently.
Beat the dairy-free cream cheese, 1/2 cup cookie butter, powdered sugar, vanilla, and lemon juice until completely smooth.
In a separate chilled bowl, whip the dairy-free whipping cream until it holds firm peaks.
Fold the whipped cream into the cookie butter filling in two additions, keeping the mixture light and airy. Spoon or pipe the filling over the cookie crusts.
Warm the remaining cookie butter just until pourable and spoon it over each cheesecake cup. Finish with the remaining crushed cookies, then refrigerate for at least 4 hours before serving.
