Prepare a muffin tin with 12 paper cupcake liners and place an Oreo Thin at the bottom of each liner.

In a mixing bowl, beat the softened fat-free cream cheese until smooth, about 2-3 minutes.

Add vanilla extract, salt, and Greek yogurt to the cream cheese mixture; mix on low speed until fully combined, about 1-2 minutes.

Fold in crushed Oreo Thins using a spatula until evenly distributed.

Carefully fold in the thawed low-fat Cool Whip until fully incorporated.

Scoop the cheesecake mixture into each cupcake liner, filling them just below the top.

Place the muffin tin in the freezer and freeze for at least 3 hours.