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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a crunchy Oreo crust and a creamy whipped filling that sets in the fridge. Topped 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: 480
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies finely crushed
  • 5 tbsp unsalted butter melted
Cheesecake filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
Decoration
  • 1 red and blue star sprinkles
  • 1 crushed Oreos
  • 1 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. Refrigerate while you prepare the filling.
Prepare the filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape the bowl as needed for an even texture.
  2. In a separate bowl, whip the heavy whipping cream to stiff peaks, about 2–4 minutes. Fold it gently into the cream cheese mixture in two additions.
  3. Pour the filling over the chilled crust and smooth the top with an offset spatula. Keep the surface as even as possible for clean fireworks decoration.
Chill and decorate
  1. Cover and refrigerate for at least 6 hours or overnight until fully set, about 6–12 hours. Do not skip this step so the slices hold their shape.
  2. Before serving, pipe whipped cream around the edge in a starburst pattern. Scatter the red and blue star sprinkles across the center and dust with crushed Oreos in a fireworks burst pattern.

Notes

Pro tip: soften the cream cheese fully so the filling turns silky without lumps—microwave in short bursts if needed. Refrigerate the cheesecake, covered, for up to 4 days. Freezing is not recommended because the whipped topping can lose its best texture after thawing; for a lighter option, use light cream cheese and half the powdered sugar for a less-sweet cheesecake.