Add the Oreo crumbs to a bowl and stir in 1–2 teaspoons of water (optional) if you'd like the crust to hold together better. Press about 1–2 tablespoons of the crumbs into the bottom of each muffin liner or small cup to form the crust. Set aside.
In a high-speed blender or food processor, combine the cottage cheese, yogurt, vanilla extract, and maple syrup. Blend until completely smooth and creamy—this may take a minute or two depending on your blender.
Spoon the cheesecake filling over the Oreo crusts, dividing it evenly between the cups. Use the back of a spoon or spatula to smooth out the tops.
Place the cups in the fridge for at least 4 hours, or until set. For a firmer texture, you can chill them overnight or pop them in the freezer for 1–2 hours
