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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake made with a buttery Oreo crust and a creamy, lump-free 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Finely crushed until you can pack it.
  • 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 Cold; whip to stiff peaks.
Decoration
  • 1 red and blue star sprinkles Scatter across the center.
  • 1 crushed Oreos Dust in a fireworks burst pattern.
  • 1 whipped cream for piping Pipe around the edge.

Equipment

  • 1 springform pan (9-inch)

Method
 

Make and chill the Oreo crust
  1. Mix the 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, until firm enough to hold together.
Prepare the creamy 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, stopping as soon as no streaks remain.
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 for fireworks effect
  1. Before serving, pipe whipped cream around the edge in a starburst pattern.
  2. Scatter red and blue star sprinkles across the center.
  3. Dust with crushed Oreos in a fireworks burst pattern.

Notes

For clean slices, run a warm knife around the edge of the springform pan before cutting, then wipe and repeat between slices. Refrigerate covered up to 4 days; freeze baked-free cheesecake slices in a freezer-safe container up to 1 month (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and 1 cup less powdered sugar—your texture may be slightly softer but still sets well with the full chilling time.