Preheat your oven to 180 degrees Celsius;
Line a muffin pan with muffin cases or alternatively use a silicon muffin mould.
in a blender or food processor, process the biscuits until fine. Combine in a bowl with melted vegan butter.
Press down 1 tbsp of the biscuit crust in each muffin mould.
For the cheesecake filling, combine in a large blender or food processor or alternatively whip with a stand mixer the vegan cream Sheese, icing sugar, corn flour, lemon juice, maple syrup and vanilla paste.
Spoon the cheesecake mixture on top of the biscuit crusts and bake in the oven for 30 minutes at 180 degrees Celsius then leave to cool and set in the fridge for at least one hour.
Heat your raspberries up on the stove and mash with a fork. Top each cheesecake with some raspberry "coulis".