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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a creamy, stiff-peak filling that chills into clean slices. Decorate 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
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
  • 0.5 crushed Oreos
  • 0.5 whipped cream for piping

Equipment

  • 1 springform pan
  • 1 stand mixer

Method
 

Make the Oreo crust
  1. Mix the crushed Oreos with the melted unsalted butter until the mixture looks like wet sand.
  2. Press the crust firmly into the bottom of a 9-inch springform pan.
  3. 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 in a separate bowl.
  3. Fold the whipped cream into the cream cheese mixture in two additions until fully combined.
  4. 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. Pipe whipped cream around the edge of the cheesecake.
  3. Scatter red and blue star sprinkles across the center.
  4. Dust with crushed Oreos in a fireworks burst pattern before serving.

Notes

For the cleanest slices, let the cheesecake sit at room temperature for 10–15 minutes before cutting, then wipe the knife between cuts. Refrigerate covered for up to 4 days; freeze only if needed, up to 1 month, but wait to add sprinkles and whipped-cream piping until the day you serve. For a lighter option, swap to low-fat cream cheese and use reduced-fat heavy whipping cream, noting the texture may be slightly softer.