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A plate of delicious Mini Oreo Cheesecake bites topped with crumbled cookies and a mini Oreo.

Healthy No-Bake Oreo Cheesecake Bites

Indulge guilt-free with these delightful Healthy No-Bake Oreo Cheesecake Bites! Featuring a wholesome date-oat crust, a creamy lightened cheesecake filling, and the unmistakable crunch of real Oreos, these bites are perfectly portioned for a healthier treat.
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Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 18 bites
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the "Oreo" Crust
  • 1 cup rolled oats
  • 1/2 cup pitted Medjool dates packed, about 8-10 dates
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/4 cup crushed Oreo cookies finely crushed
For the Healthy Cheesecake Filling
  • 8 oz light cream cheese softened
  • 1/2 cup plain Greek yogurt 0% or 2%
  • 1/4 cup maple syrup or other liquid sweetener
  • 1 tsp vanilla extract
  • 1/2 cup crushed Oreo cookies roughly crushed
For Topping/Garnish
  • 2 tbsp crushed Oreo cookies

Equipment

  • Food Processor
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Line a baking sheet or a small square pan (8x8 inch) with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a food processor, combine rolled oats, pitted Medjool dates, unsweetened cocoa powder, and sea salt. Process until a sticky, crumbly mixture forms.
  3. Add 1/4 cup of finely crushed Oreo cookies to the food processor and pulse briefly until just combined.
  4. Press the crust mixture evenly into the prepared baking sheet or pan. Use the back of a spoon or your fingers to compact it tightly. Place in the freezer to chill while preparing the filling.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat the softened light cream cheese until smooth and creamy.
  2. Add the Greek yogurt, maple syrup, and vanilla extract. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
  3. Gently fold in the 1/2 cup of roughly crushed Oreo cookies using a rubber spatula.
Assemble the Bites
  1. Remove the chilled crust from the freezer. Spread the cheesecake filling evenly over the crust.
  2. Sprinkle the remaining 2 tablespoons of crushed Oreo cookies over the top of the cheesecake layer.
  3. Cover the pan tightly with plastic wrap.
Chill and Serve
  1. Refrigerate for at least 3 hours, or until the cheesecake is firm enough to cut. For faster setting, you can place it in the freezer for about 1 hour.
  2. Once firm, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into desired bite-sized squares (approximately 16-20 pieces). Serve immediately or store in an airtight container in the refrigerator.

Notes

Storage: Store leftover cheesecake bites in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to 1 month.
Variations: For an extra chocolate boost, drizzle a little melted dark chocolate over the top before chilling. You can also experiment with other cookie types for the crust and filling.
"Healthy" Aspect: This recipe uses oats and dates for the crust, light cream cheese, and Greek yogurt for the filling, and a controlled amount of actual Oreos to keep the calorie count lower than traditional versions while still delivering that classic flavor.