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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a thick, fluffy filling that sets in the fridge for a clean slice. Decorate with red and blue star sprinkles, crushed Oreos, and white whipped cream swirls for an easy fireworks cheesecake 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: 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
  • 0.5 red and blue star sprinkles star sprinkles
  • 0.75 crushed Oreos for dusting and topping
  • 0.5 whipped cream for piping

Equipment

  • 1 stand mixer
  • 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 while you prepare the filling.
Make the 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, then fold it gently into the cream cheese mixture in two additions.
Assemble and chill
  1. Pour the filling over the chilled crust and smooth the top with an offset spatula.
  2. Cover and refrigerate for at least 6 hours or overnight until fully set.
Decorate and serve
  1. Pipe whipped cream around the edge of the cheesecake.
  2. Scatter red and blue star sprinkles across the center.
  3. Dust with crushed Oreos in a fireworks burst pattern before serving.

Notes

Pro tip: Make sure the cream cheese is fully softened so the filling stays lump-free, and whip the cream to stiff peaks for a stable, sliceable no-bake texture. Refrigerate the cheesecake, covered, for up to 4 days; it also freezes up to 1 month (freeze without the whipped-cream piping and add decorations after thawing). For a lighter option, use reduced-fat cream cheese and replace part of the heavy cream with whipped topping that holds stiff peaks (texture will be slightly softer).