Preheat your oven to 350°F (176°C). Blend the crushed Oreo cookies in a food processor until fine. Mix with melted coconut oil in a bowl.

Press the mixture into the bottom of the muffin slots. Bake for 5 minutes until set, then let it cool completely.

While the crust cools, drain the cashews and blend them with lemon juice, melted coconut oil, coconut milk, maple syrup, and peanut butter until smooth.

Pour the cashew filling into the cooled crusts, smoothing the tops. Tap the muffin tin to remove air bubbles.

For the optional ganache, heat ¼ cup of coconut milk until warm, then stir in the chocolate chips until smooth. Drizzle over the cheesecakes.

Sprinkle chopped mini dark chocolate peanut butter cups over the ganache and press down gently. Cover with plastic wrap and freeze for at least 3 hours.

When ready, release from the muffin tin. Serve frozen or let sit for 10-15 minutes for a softer texture.