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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with a buttery Oreo crust and a fluffy, whipped filling set overnight for clean slices. Finished with red and blue star sprinkles, crushed Oreos, and 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
  • 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 crushed Oreo cookies with melted unsalted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, then refrigerate.
Mix the cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape down the sides as needed for an even texture.
  2. Whip the heavy whipping cream to stiff peaks in a separate bowl. Fold it gently into the cream cheese mixture in two additions until no streaks remain.
Assemble and chill
  1. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours or overnight until fully set, with a firm center that holds its shape when touched.
Decorate and serve
  1. Before serving, pipe whipped cream around the edge. Scatter red and blue star sprinkles across the center for a fireworks burst look.
  2. Dust with crushed Oreos in a fireworks burst pattern right before slicing. Serve chilled so the swirl and sprinkle details stay crisp.

Notes

For the cleanest slices, chill until fully set—6 hours is the minimum, overnight is best. Refrigerate leftovers in the pan (covered) up to 3 days; freeze slices up to 1 month. For a lighter option, use reduced-fat cream cheese and decrease powdered sugar slightly to keep the filling stable while staying creamy.