Directions
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Begin by lining a muffin tin with 12 paper cupcake liners. This will hold your delightful cheesecake bites perfectly.
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Place one Oreo thin at the bottom of each cupcake liner and set them aside for later use.
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In a medium-sized mixing bowl, add the softened fat-free cream cheese. Using a hand mixer, beat it until it becomes smooth and creamy. This is a crucial step for achieving that tremendous creamy texture.
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Next, incorporate the salt, vanilla extract, and non-fat Greek yogurt into the bowl. Continue beating until all these ingredients are well combined. You want to create a mixture that is both dense and fluffy, striking that perfect balance.
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It’s time to add the remaining 12 crushed Oreo thins into the mixture. Beat once more until everything is mixed well. The combination of the cookies and cheesecake should look and smell tremendous at this point.
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Carefully fold in the thawed low-fat Cool Whip. This addition lightens the mixture, giving it that airy texture we love in a cheesecake.
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Evenly scoop the cream cheese mixture into each cupcake liner, filling each to the top. If you’d like an extra touch, feel free to add crushed Oreos on top.
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Pop the muffin tin into the freezer and allow the bites to freeze for a tremendous 3 hours. This sets the cheesecake and helps it hold its shape when you’re ready to serve.
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Once they are frozen and firm, remove them from the muffin tin. Enjoy each bite, relishing in the creamy deliciousness you’ve created!
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