Ingredients
Scale
- 8 oz fat-free cream cheese
- ½ cup non-fat vanilla Greek yogurt
- 1 tsp vanilla
- ¼ tsp salt
- 8 oz low-fat cool whip
- 24 Oreo thins
Instructions
- Place 12 paper cupcake liners into a muffin tin and add one Oreo thin to each liner; set aside.
- In a medium bowl, beat cream cheese until smooth.
- Add salt, vanilla, and Greek yogurt; beat until combined.
- Mix in 12 crushed Oreos and beat until blended.
- Fold in thawed cool whip until smooth.
- Scoop mixture into liners and top with remaining crushed Oreos if desired.
- Freeze for 3 hours before serving.
Notes
- Nutrition info is approximate.
- Serve immediately after freezing or store in freezer up to several days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 140
- Sugar: 7.5 g
- Sodium: 240 mg
- Fat: 5.1 g
- Saturated Fat: 3.1 g
- Carbohydrates: 19.1 g
- Protein: 4.1 g
- Cholesterol: 4 mg