Preheat oven to 350 degrees.
Pulse the cookies in a food processor until a fine crumb forms. Slowly drizzle in melted coconut oil until the mixture holds together. You should be able to grab some between your fingers and it should hold together.
Press the cookie mixture into mini muffin tin wrappers. Bake for 7 minutes. Allow to cool.
While the crusts bake, prepare the key lime mixture. Place the vegan cream cheese, lime zest, vanilla, maple syrup, and coconut cream into the food processor and run until well combined.
Spoon the key lime mixture into the cooled muffin wrappers on top of the crust and freeze for 2-3 hours. Transfer to the fridge until ready to serve. Serve chilled and with extra grated lime zest.
Notes
If you are not vegan, feel free to use any cream cheese and vanilla wafer cookie.