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Healthy No Bake Oreo Cheesecake Bites

Creamy, guilt-free, bite-sized cookies and cream cheesecakes made with Greek yogurt and light cream cheese, requiring absolutely no oven time.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 12 Oreo cookies whole
Cheesecake Filling
  • 8 oz light cream cheese softened to room temperature
  • 0.5 cup plain non-fat Greek yogurt liquid drained
  • 3 tbsp maple syrup or honey or sweetener to taste
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 6-8 Oreo cookies roughly chopped
Topping
  • 3-4 Oreo cookies crushed

Equipment

  • Muffin Tin
  • Cupcake liners (silicone preferred)
  • Electric Hand Mixer
  • Mixing bowls

Method
 

  1. Line a 12-cup muffin tin with paper or silicone cupcake liners.
  2. Place one whole Oreo cookie flat into the bottom of each liner to create the crust.
  3. In a large mixing bowl, beat the softened light cream cheese and Greek yogurt with a hand mixer until completely smooth and lump-free.
  4. Add the sweetener, vanilla extract, and a pinch of salt. Beat again on low speed until combined.
  5. Using a rubber spatula, gently fold the roughly chopped Oreo cookies into the cheese mixture until evenly distributed. Do not overmix.
  6. Spoon the cheesecake batter evenly over the whole Oreos in the muffin tin, smoothing the tops.
  7. Sprinkle the crushed Oreo cookies generously over the top of each cheesecake bite, pressing lightly.
  8. Refrigerate for at least 3 hours (or freeze for 2 hours) until fully firm and set.
  9. Remove the liners carefully, serve chilled, and store leftovers in an airtight container in the fridge or freezer.

Notes

For an ice-cream-like texture, store these bites in the freezer and let them thaw for 5-10 minutes before eating.