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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a fluffy, stiff-peak whipped filling set until firm. Decorated with red and blue star sprinkles, crushed Oreos, and whipped cream swirls for an easy red, white, and blue fireworks 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 use as needed
  • 0.5 Crushed Oreos use as needed
  • 0.5 Whipped cream for piping use as needed

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 mixture looks like wet sand.
  2. Press the Oreo crust mixture firmly into the bottom of a 9-inch springform pan, then refrigerate while you make the filling.
Make the 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 smooth and thick.
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. Before serving, pipe whipped cream around the edge of the cheesecake in a starburst pattern.
  2. Scatter red and blue star sprinkles across the center to resemble a fireworks burst.
  3. Dust the top with crushed Oreos in a fireworks burst pattern.

Notes

Pro tip: scrape the bowl well when beating the cream cheese so the filling stays lump-free; stiff peaks plus gentle folding helps it hold its shape. Refrigerate covered for up to 4 days (best texture within 24–48 hours). Freeze for up to 1 month without the fresh whipped-cream topping; thaw in the fridge overnight and pipe whipped cream after thawing. For a lighter option, use reduced-fat cream cheese, but keep the same heavy whipping cream so the filling still sets properly.