Add Oreo cookies, maple syrup, and Earth Balance to bowl of food processor. Blend until mixture resembles sand.
Press Oreo mixture into cupcake liners until base is tightly packed. Freeze for at least one hour.
For Cheesecake Filling
Add drained cashews, maple syrup, coconut oil, coconut milk, vanilla extract, and salt to bowl of food processor. Blend until creamy.
Add apple cider vinegar. Add more, one teaspoon at a time, until desired tartness is reached.
Pour cashew mixture into gravy boat and fill muffin cups to the top of the cupcake liner. Freeze for 30 minutes, or until tops are set.
Break 12 Oreos into smaller pieces and top No-Bake Oreo Cheesecakes with crumbled Oreos.
Freeze for two hours or until completely frozen.
* If you desire Oreos in your filling, break 8 Oreos into smaller pieces and add them to the cashew mixture before pouring them into the cupcake liners.* If you don't have a gravy boat, pour the cashew mixture into a bowl and use an ice cream scoop.