Base Preparation:
Add the dairy-free butter or margarine to a small saucepan. Heat over low until fully melted. Remove from the heat and pour into a medium-sized, heat-proof mixing bowl.
Add the Oreo cookies to a blender or food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together until it resembles wet sand. It should hold its shape when pressed between your fingers.
Press some of the mixture into each cookie cup tin, ensuring it’s compacted well using clean hands. The more compact, the less likely it will crumble. Place the tin in the freezer while you prepare the filling.
Cheesecake Filling:
In a medium-sized bowl, combine the dairy-free whipping cream and cream cheese. Start whipping on low speed to prevent splashing, then increase to high speed. Whip until thick and creamy, about 5 minutes. This can be done with a stand mixer or a hand whisk.
Add the finely blended Oreo cookies to the whipped mixture and whip until fully combined.
Transfer the cheesecake filling to a piping bag fitted with a large round tip nozzle (or simply snip off the tip of the piping bag). Pipe the filling evenly into each prepared cookie cup. Level off the tops with an offset spatula.
Place the cheesecakes into the freezer for 4 hours or until firm to the touch. If using push-up tins, release the cheesecakes by pushing up the bases of the tins. If the cheesecakes haven’t set firm, they won’t come out neatly.
Once firm, move the cheesecakes to the fridge to defrost slightly while you prepare the whipped cream swirl.
Whip the additional dairy-free whipping cream in a bowl until thick. Transfer to a piping bag fitted with an open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.
Decorate with half an Oreo cookie and some cookie crumbs on each cheesecake. Enjoy!