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No-Bake Fireworks Oreo Cheesecake

No-bake Oreo cheesecake with an Oreo crust cheesecake base and a fireworks-style red, white, and blue topping. Creamy, fluffy filling is made by folding whipped cream into smooth cream cheese, then chilled until fully set.
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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
  

For the crust
  • 24 Oreos 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 Oreos with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Refrigerate the crust until firm, for at least 6 hours. Keep it covered to prevent odors from getting in.
Make the no-bake cheesecake filling
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Stop whipping as soon as the peaks hold their shape.
  3. Fold the whipped cream into the cream cheese mixture in two additions. Mix gently until no streaks remain, keeping the filling airy.
  4. Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly to release any trapped air pockets.
Chill and decorate
  1. Cover the cheesecake and refrigerate until fully set, for at least 6 hours or overnight. Do not move the pan while it is setting.
  2. Before serving, pipe whipped cream around the edge in a starburst pattern. Scatter red and blue star sprinkles across the center.
  3. Dust the top with crushed Oreos in a fireworks burst pattern. Serve chilled for best texture.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating and fold the whipped cream gently to keep it light. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended because the topping and whipped texture can weep after thawing. For a lighter option, use reduced-fat cream cheese (and check that it still whips and sets well) while keeping the whipping method the same.