Lightly grease 8 mini tartlet tins (about 4” across) with Country Crock Plant Butter. Set aside.
Pulse the Biscoff biscuits in a food processor until fine crumbs are formed and sand-like in texture.
Pour the melted Country Crock Plant Butter into the biscuit crumbs and blend until the mixture resembles wet sand. When pressed between your fingers, it should stick together. Set aside 1 tablespoon of the mixture for sprinkling over top.
Distribute the mixture among the tartlet tins using a cookie scoop. Use your fingers to press down the crust firmly on the bottom and up the sides. Chill in the fridge while preparing the filling.
In a small saucepan over low heat, melt the Biscoff spread. Stir continually to prevent the bottom from burning. This should take only a minute or two. Remove the pan from the heat and evenly pour the melted spread into each chilled tartlet. Place back in the fridge while you prepare the Country Crock Plant Cream filling.
Using a handheld mixer, beat the Country Crock Plant Cream or dairy free cream and cream cheese in a chilled bowl until stiff peaks are formed.
Transfer the whipped Plant Cream mixture into a piping bag fitted with a star-tip nozzle. Once the tartlets are properly chilled, pipe a ring of Plant Cream on top of each tartlet and decorate with the set aside biscuit crumbles. Enjoy!