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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a fluffy whipped filling, chilled until fully set. Topped with red and blue star sprinkles and whipped cream starburst swirls for a fireworks effect.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 Oreo cookies finely crushed
  • 5 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
Decoration
  • 0.5 red and blue star sprinkles as needed
  • 0.5 crushed Oreos as needed
  • 0.25 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 texture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan.
  2. Refrigerate the crust until firm, about 30 minutes.
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.
  3. Fold the whipped cream into the cream cheese mixture in two additions until evenly combined and fluffy.
  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 and sliceable.
Decorate and serve
  1. Before serving, pipe whipped cream around the edge in a starburst pattern.
  2. Scatter red and blue star sprinkles across the center to create the fireworks look.
  3. Dust with crushed Oreos in a fireworks burst pattern, then slice and serve.

Notes

For the cleanest slices, warm the knife slightly (or run it under hot water and wipe) before cutting each piece. Refrigerate leftovers in an airtight container up to 4 days; freezing is not recommended because the whipped topping can weep after thawing. If you want a lighter option, use reduced-fat cream cheese for the filling (texture will be slightly softer but still sets well in the fridge).