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No-Bake Fireworks Oreo Cheesecake

No bake Oreo cheesecake with a buttery Oreo crust and a smooth, whipped filling that sets in the fridge. Topped like fireworks with red and blue star sprinkles, Oreo crumble, and white whipped cream swirls.
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Prep Time 25 minutes
chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 Oreo cookies finely crushed
  • 5 tbsp unsalted butter melted
For the filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
For decoration
  • 0.5 cup Red and blue star sprinkles
  • 0.25 cup Crushed Oreos
  • 0.5 cup Whipped cream for piping

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix the finely crushed Oreo cookies with the melted unsalted butter until the mixture resembles wet sand. Press the crust firmly into the bottom of a 9-inch springform pan, then refrigerate for 30 minutes.
Make the cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape the bowl as needed for an even texture.
  2. Whip the heavy whipping cream to stiff peaks in a separate bowl. Fold it gently into the cream cheese mixture in two additions to keep the filling airy.
  3. Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly to level the surface.
Chill and finish
  1. Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully set. Keep it covered to prevent odors from soaking in.
  2. Before serving, pipe whipped cream around the edge to form a starburst pattern. Scatter red and blue star sprinkles across the center and dust with crushed Oreos in a fireworks burst pattern.

Notes

Pro tip: soften the cream cheese thoroughly so the filling stays lump-free before folding in the whipped cream. Store covered in the refrigerator up to 4 days; freezing is not recommended for best texture. For a lighter option, swap part of the heavy whipping cream with whipped topping, then whip until it holds stiff peaks before folding.