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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a creamy whipped filling, chilled until sliceable. Topped with red and blue star sprinkles, crushed Oreos, and white whipped cream swirls for a fireworks burst look.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies finely crushed
  • 5 tbsp unsalted butter melted
Cheesecake filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
Decoration
  • 1 red and blue star sprinkles
  • 1 crushed Oreos
  • 1 whipped cream for piping

Equipment

  • 1 springform pan (9-inch)

Method
 

Make the Oreo crust
  1. Mix the finely crushed Oreo cookies with melted unsalted butter until the texture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan.
  2. Refrigerate the crust to firm up while you prepare the filling.
Prepare the no-bake cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
  2. Whip the heavy whipping cream to stiff peaks in a separate bowl.
  3. Fold the whipped cream gently into the cream cheese mixture in two additions until no white streaks remain.
  4. Pour the filling over the chilled crust and smooth the top with an offset spatula.
Chill to set
  1. Cover and refrigerate for at least 6 hours (or overnight) until fully set.
Decorate like fireworks
  1. Before serving, pipe whipped cream around the edge in a starburst pattern.
  2. Scatter red and blue star sprinkles across the center in a fireworks-burst look and dust with crushed Oreos to finish the pattern.

Notes

For the smoothest slices, make sure the cream cheese is fully softened before mixing and fold the whipped cream gently in two additions to keep the filling airy. Store covered in the refrigerator up to 4 days; freeze the cheesecake (without sprinkles) up to 1 month, then thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and part-skim heavy cream, but expect a slightly softer set.