In a mixing bowl, combine vegan cream cheese, vegan Greek-style yogurt, Biscoff spread, a splash of vanilla extract, and a teaspoon of lemon zest. Use a hand mixer on medium speed for 2-3 minutes until smooth.

In a medium bowl, combine freshly brewed espresso or strong coffee with a splash of Amaretto or rum. Stir for about 30 seconds to meld flavors.

Dip each Biscoff cookie briefly in the coffee soak and place it in an 8x8 inch dish with the soaked side facing down to form the base layer.

Spoon about one-third of the mascarpone mixture over the first layer of cookies and spread it evenly.

Repeat the process with another layer of dipped cookies and mascarpone mixture, finishing with a final layer of mascarpone.

Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Just before serving, sprinkle crushed Biscoff cookies on top and slice into squares.