Crush 200 g Oreos into tiny crumbs—I use a food processor because it's literally 30 seconds of work. Mix the crumbs with 100 g melted butter and 2 tbsp granulated sugar until everything looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, then refrigerate while you work on the filling.

Soften your 200 g cream cheese at room temperature—this matters because cold cream cheese won't blend smoothly. Beat it with 100 g powdered sugar for about 2 minutes until fluffy and smooth. Add 1 tsp vanilla extract and the lemon zest, then beat for another minute until well combined.

In a separate bowl, whip 300 ml heavy cream to stiff peaks using an electric mixer. This takes about 3-4 minutes, and you'll know it's ready when you turn the beaters upside down and the cream doesn't move (don't overbeat or you'll have butter, trust me). Gently fold this whipped cream into your cream cheese mixture in two batches.

In yet another bowl, whisk together 2 large eggs, 2 tbsp milk, 1 pinch salt, and 1 tsp agar agar powder until completely smooth. Let this sit for exactly 1 minute so the agar agar hydrates, then fold it gently into the cream cheese mixture using a rubber spatula (don't overmix or you'll deflate all that fluffy whipped cream).

Pour the filling over your chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles hiding under the surface. Refrigerate for at least 4 hours, but overnight is even better because the flavors meld together beautifully.

When you're ready to serve, run a warm knife around the edges of the pan before opening the springform latch. This little trick keeps the no bake oreo cheesecake from cracking along the sides (I learned this the hard way after my first disaster). Slice with a warm, wet knife between each cut, wiping it clean each time for those Instagram-worthy slices.

Top each slice with crushed Oreos, a dollop of whipped cream, or even a drizzle of chocolate sauce if you're feeling fancy. Serve directly from the fridge—you don't want this sitting out because the filling softens quickly at room temperature. Guests seriously lose their minds over how elegant this looks and tastes.