This no-bake Oreo cheesecake is easy to make with a crushed chocolate Oreo cookie crust and a rich filling made with whipped topping, cookies, and sweetened cream cheese.
Ensure the cream cheese is fully softened to room temperature before beating; this is critical for a smooth, lump-free filling. Cold cream cheese will yield a grainy texture. When incorporating the thawed whipped topping, fold it in gently to preserve its aeration, which contributes to the cheesecake's light and fluffy consistency. Overmixing will deflate it. For a perfectly set and easy-to-slice cheesecake, adequate chilling time is crucial—aim for at least 4 hours, though overnight is ideal. To achieve clean cuts, warm your knife under hot water and wipe it dry between slices.