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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a crunchy Oreo crust and a creamy, no-lumps filling set overnight in the fridge. Finished 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
chill time 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
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
  • 1 red and blue star sprinkles
  • 1 Crushed Oreos
  • 1 whipped cream for piping

Equipment

  • 1 springform pan
  • 1 electric mixer

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and refrigerate.
  2. Refrigerate the crust until firm, about 10 minutes. Keep it chilled so the filling sets cleanly later.
Make the cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape the sides and bottom as needed for an even texture.
  2. In a separate bowl, whip the heavy whipping cream to stiff peaks. Fold it gently into the cream cheese mixture in two additions to keep the filling airy.
Assemble and chill
  1. Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly to release any large air bubbles.
  2. Cover and refrigerate for at least 6 hours or overnight until fully set. Chill until the center looks firm when gently shaken.
Decorate and serve
  1. Before serving, pipe whipped cream around the edge in a starburst pattern. This creates the fireworks rim effect.
  2. Scatter red and blue star sprinkles across the center in a burst. Dust with crushed Oreos in a fireworks burst pattern for contrast.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating; cold cream cheese can leave lumps. Refrigerate covered for up to 4 days; freeze the assembled cheesecake for up to 1 month, but wait to add the sprinkles and whipped cream piping until serving for best texture. For a lighter option, swap half of the heavy whipping cream with an equal amount of cold full-fat Greek yogurt, noting the texture will be slightly less airy.