Pulse Oreo cookies in a blender or food processor until finely crushed.

Melt plant-based butter in a microwave-safe bowl until completely melted.

Pour the Oreo crumbs into the melted butter and mix until it resembles a wet sand mixture.

Scoop about 2 1/2- 3 tablespoons of the Oreo cookie crumb mixture into the well of a standard muffin tin. Repeat until all muffin tins have roughly 3 tablespoons of the cookie crust mixture.

Smash the Oreo crust into the base and up the sides of each muffin tin. The crust won't go all the way to the top of each muffin cup.

Refrigerate while you make the no-bake chocolate filling.

In a microwave safe bowl, heat coconut cream and chocolate until melted (about 45 seconds).

Once melted, add plant-based butter, vanilla, and sugar. Stir until smooth.

Pour into the prepared Oreo cups and refrigerate to set, at lest 4 hours.