Place 12 paper cupcake liners in a muffin tin and add one Oreo Thin to the bottom of each liner.

Beat softened fat-free cream cheese in a mixing bowl with an electric mixer until smooth and creamy, about 2 minutes.

Add salt, vanilla extract, and non-fat vanilla Greek yogurt to the creamy base and mix on low speed until combined, about 1 minute.

Fold in approximately 5 crushed Oreo Thins into the cream cheese mixture and then fold in the thawed low-fat Cool Whip.

Scoop the cheesecake mixture into each cupcake liner, filling them just above the Oreo base, and smooth the tops.

Place the muffin tin in the freezer and allow to set for at least 3 hours.