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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a crunchy Oreo crust and a creamy whipped filling that sets in the fridge. 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
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 Oreo cookies Finely crushed for a sandy crust texture.
  • 5 tbsp unsalted butter Melted before mixing with the crushed Oreos.
For the filling
  • 16 oz cream cheese Softened to room temperature for a lump-free filling.
  • 1 cup powdered sugar Use for sweetness and a smooth cheesecake texture.
  • 1 tsp vanilla extract Adds warm flavor to the filling.
  • 2 cup heavy whipping cream Whipped to stiff peaks and folded in for a light, set filling.
For decoration
  • 1 Red and blue star sprinkles Scatter across the center to create a fireworks burst.
  • 1 Crushed Oreos Dust over the top in a burst pattern.
  • 1 Whipped cream for piping Pipe around the edge in a starburst style before serving.

Equipment

  • 1 stand mixer
  • 1 springform pan

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 until firm, at least 10 minutes, so the filling won’t seep.
Make the no-bake cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
  2. In a separate bowl, whip the heavy whipping cream to stiff peaks, then fold gently into the cream cheese mixture in two additions.
  3. Pour the filling over the chilled crust and smooth the top with an offset spatula.
Chill and decorate
  1. Cover and refrigerate for at least 6 hours or overnight until fully set.
  2. Before serving, pipe whipped cream around the edge, scatter red and blue star sprinkles across the center, and dust with crushed Oreos in a fireworks burst pattern.

Notes

Pro tip: make sure the cream cheese is fully softened before mixing, and fold whipped cream gently in two additions to keep the filling airy. Refrigerate leftovers, covered, for up to 4 days; the cheesecake freezes well (up to 1 month) without the whipped-cream garnish—thaw overnight in the fridge before decorating. For a lighter option, use a reduced-fat cream cheese (texture will be slightly less rich but still sets well with proper chilling).