An easy and delicious no-bake Oreo cheesecake with a chocolate cookie crust, fluffy cream cheese filling, and crushed cookies.

Scale

1 Oreo Crust, or store bought

8 ounces (226g) Challenge cream cheese, softened

¼ cup (50g) granulated sugar

1 teaspoon vanilla

1 8 ounces container Cool Whip, , plus more for garnish

10 Oreos, divided

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1. Beat softened cream cheese, granulated sugar, and vanilla together in a large mixing bowl until smooth and creamy.

2. Gently fold half of the whipped topping into the cream cheese mixture with a spatula.

3. Finely crush 6 Oreos and gently stir into the cheesecake filling.

4. Spoon filling into the Oreo crust and smooth the top evenly.

5. Refrigerate for at least 4 to 6 hours, or overnight, until completely firm.

6. Top with remaining whipped topping, garnish with the remaining 4 chopped Oreos, and slice into wedges.

Use block cream cheese at room temperature. Chill for at least 4 hours for clean slicing.