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Prepare a muffin tin with liners, or use silicone cupcake molds.
Process the Oreos in a food processor.
Add in the softened butter and process that, as well.
Press down 1-2 tablespoons of the cookie crumb mixture into the liners and place in the fridge until needed.
Whip the frosting (only the frosting, no cookie crumbs at this point) for about 5 minutes to make it lighter, this will also increase the amount of frosting you have.
Add the softened cashews, coconut milk, lemon juice, sugar, coconut oil, and vanilla to a high speed blender and blend for about 60 seconds, if it doesn’t seem creamy, blend for another 30-60 seconds.
Pour into a large bowl and stir in 1 cup of whipped frosting and ¼ cup cookie crumbs, keep the rest of the frosting covered at room temperature.
Divide the cheesecake filling among the 12 cupcake liners on top of the base and freeze til firm (about 2-3 hours).
Whip the frosting again, add in ¼ cup of cookie crumbs, then fill a piping bag with it.
Frost the top of all of the cheesecakes with the whipped frosting as desired, after the cheesecakes are firm.
Add an Oreo sticking out of the whipped frosting on top. If the Oreo won’t stay straight up, stick the cheesecakes in the freezer to firm up a bit first, then enjoy!