Ingredients
Equipment
Method
- Line a mini muffin tin with 16 paper liners. Set aside 4 Oreo cookies for crushing later.
- Place the remaining 14 Oreo cookies into a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
- Press about 1 tablespoon of the crust mixture firmly into the bottom of each lined muffin cup. Place the tin in the freezer while you prepare the filling.
- In a bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until smooth and no lumps remain.
- Beat in the Greek yogurt and vanilla extract until just combined.
- In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until uniform.
- Spoon or pipe the filling evenly over the crusts in the muffin tin. Smooth the tops with the back of a spoon.
- Crush the 4 reserved Oreo cookies into coarse crumbs. Sprinkle the crumbs over the top of each cheesecake bite.
- Refrigerate the bites for at least 3 hours, or until firm. Store leftovers in the refrigerator.
Nutrition
Notes
For a slightly lighter crust, you can substitute the melted butter with 1 tablespoon of virgin coconut oil.