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No-Bake Oreo Cheesecake Bites

Refreshing No-Bake Oreo Cheesecake Bites for Guilt-Free Indulgence

Enjoy these Guilt-Free No-Bake Oreo Cheesecake Bites, a delightful dessert combining fat-free cream cheese and non-fat Greek yogurt.
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Prep Time 15 minutes
Freeze Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 bites
Course: Dessert
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Fat-Free Cream Cheese Can be replaced with reduced-fat cream cheese for a richer flavor.
  • 12 pieces Oreo Thins Using regular Oreos can increase calorie content.
For the Mixture
  • 1 cup Non-Fat Vanilla Greek Yogurt Substitution with regular yogurt may increase calories.
  • 1 tsp Vanilla Extract Optional but recommended for depth.
  • 1/4 tsp Salt Essential for the best taste.
For the Texture
  • 8 oz Low-Fat Cool Whip Homemade whipped cream can be used if Cool Whip isn’t available.

Equipment

  • Muffin tin
  • mixing bowl
  • Hand Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Line a muffin tin with 12 paper cupcake liners and place one Oreo Thin at the bottom of each liner.
  2. In a medium mixing bowl, combine softened fat-free cream cheese and beat it with a hand mixer until smooth, about 2 minutes.
  3. Add salt, vanilla extract, and non-fat vanilla Greek yogurt to the cream cheese mixture, blending until creamy, about 1-2 minutes.
  4. Fold in crushed Oreo Thins, ensuring they are well-distributed, mixing gently with a spatula.
  5. Fold thawed low-fat Cool Whip into the mixture to maintain a light and fluffy texture.
  6. Spoon the cheesecake mixture evenly into the cupcake liners, filling each about ¾ full.
  7. Place the muffin tin in the freezer for at least 3 hours until firm to the touch.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 1IUCalcium: 2mgIron: 2mg

Notes

To serve, allow cheesecake bites to sit at room temperature for about 5 minutes for best texture. Keep leftovers in an airtight container in the freezer for up to 2 weeks.

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