Combine your crushed Oreos with the melted butter and press firmly into a 9-inch pie dish, making sure the bottom and sides are completely covered. You want this crust packed down so it holds together when you slice it later. Pop it in the freezer while you make the filling.

Grab your softened cream cheese and beat it with powdered sugar for about 2 minutes until it's totally smooth and fluffy. I personally use a hand mixer because it saves so much time and effort here. Don't rush this step—lumpy cream cheese will ruin your no bake oreo cheesecake cozy texture.

Pour in the sweetened condensed milk and beat again for another minute until everything's well combined. The condensed milk does the heavy lifting here by sweetening and stabilizing your filling without needing eggs or heat. Scrape down the bowl sides to catch any hiding cream cheese.

Fold in the whipped topping gently using a spatula, plus the cinnamon, salt, and lemon juice all at once. Keep folding until no white streaks remain, but don't overmix or you'll deflate all that airy goodness. This is where the filling gets its signature light and creamy texture.

Pour the entire filling onto your frozen crust and smooth the top with a spatula. Refrigerate for at least 4 hours, though overnight is honestly even better when you want that slice to stay perfectly firm. The longer it chills, the more the Oreo crust flavor develops.

Before serving, top each slice with fresh strawberries and a drizzle of melted chocolate chips. I like to do this just before plating so the berries stay fresh and the chocolate doesn't get too hard. Your homemade no bake creation is ready to shine.