Spritz a 12 count or 24 count muffin tin w/ non-stick spray.
Pulse the cookies in a food processor until finely chopped. Add in the melted coconut oil and pulse until well incorporated.
Spoon 2 tablespoons of the cookie mixture into each section of prepared muffin tin. Firmly press down into mini crusts then refrigerate while you prepare the remaining ingredients.
Add cream cheese, coconut cream, lime juice, lime zest, and maple syrup to a high powered blender and blend until well mixed. Pour the mixture into into each section of prepared muffin tin. NOTE: Batter may be a bit runny, but that's ok!
Sprinkle the tops of the mini cheesecakes with a bit of toasted coconut then freeze until solid, roughly 1-2 hours.
Remove cheesecakes from freezer and store in an air tight containter. When ready to eat, allow the mini cheesecakes to defrost for 10-15 minutes before serving.