No Bake Fireworks Oreo Cheesecake
Celebrate summer in style with this No Bake Fireworks Oreo Cheesecake! It’s a fun and festive dessert layered with crushed patriotic Oreos, a fluffy cream cheese filling, and a classic cookie crust—all without turning on the oven. Make it ahead, chill overnight, and serve it cold for the ultimate sweet finale to any Fourth of July party or summer BBQ.
Ingredients
For the Crust:
- 24 Fireworks Oreo cookies or regular Oreos, finely crushed
- 5 tbsp unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 12 Fireworks Oreo cookies coarsely chopped (or red, white & blue cookies)
For Topping (Optional):
- Extra crushed Oreos
- Red white & blue sprinkles
- Whipped cream
Instructions
- Make the crust: In a bowl, mix crushed Oreos with melted butter until well combined. Press into the bottom of a 9-inch springform pan. Chill while you make the filling.
- Whip the cream: In a separate bowl, beat the heavy whipping cream to stiff peaks. Set aside.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla and beat again until creamy.
- Fold and mix: Gently fold the whipped cream into the cream cheese mixture until combined. Stir in chopped Oreos.
- Fill the crust: Spread the filling evenly into the chilled crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Decorate and serve: Top with more Oreos, sprinkles, and whipped cream before serving.
Notes
No Bake Fireworks Oreo Cheesecake – Helpful Tips
Cooking Tips & TechniquesUse Firework Oreos (with popping candy) for the signature crackle—break them up gently so you still get big, crunchy bites.
For a firm, sliceable base, pack the Oreo crust tightly using the bottom of a glass or measuring cup.
Soften the cream cheese fully before mixing to avoid lumps and ensure a smooth filling.
Whip the heavy cream separately until stiff peaks form, then fold it gently into the cheesecake base to keep it airy.
Chill the cheesecake for at least 6 hours (preferably overnight) so it sets properly and slices cleanly. Serving Suggestions
Top with whipped cream, extra Oreo crumbles, and patriotic sprinkles for a festive finish.
Add fresh strawberries, blueberries, or raspberries on top for color and tart balance.
Serve it frozen for a cool summer treat—just let it sit out for 10 minutes before slicing.
Perfect centerpiece for Fourth of July, Memorial Day, or any summer barbecue or party.
Pair with lemonade, iced coffee, or even a fruity sangria for a celebratory vibe. Make-Ahead & Storage
Make-Ahead: This dessert is ideal for making 1–2 days in advance—just keep it chilled and covered.
Refrigerator: Store in the fridge, tightly covered, for up to 5 days.
Freezer: Freeze the whole cheesecake or individual slices. Wrap well and store up to 2 months. Thaw in the fridge overnight before serving.
Reheat: No reheating needed! Serve chilled or slightly thawed from frozen. Tasty Variations to Try
Mint Oreo Version: Use Mint Oreos and a few drops of mint extract for a cool twist.
Chocolate Explosion: Mix in mini chocolate chips and drizzle with fudge sauce before serving.
Berry Swirl: Swirl in a bit of raspberry or strawberry jam into the filling before chilling.
Gluten-Free: Use gluten-free chocolate sandwich cookies and ensure your popping candy is GF-certified.
Individual Servings: Make in mason jars or cupcake liners for cute, portable party portions.