Ingredients
Equipment
Method
Make the Oreo crust
- Mix the crushed Oreo cookies with melted unsalted butter until the texture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan.
- Refrigerate the pressed crust while you make the filling.
Make the no-bake filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
- Whip the heavy whipping cream in a separate bowl to stiff peaks, then fold it gently into the cream cheese mixture in two additions.
Assemble and chill
- 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.
Decorate and serve
- Before serving, pipe whipped cream around the edge.
- Scatter red and blue star sprinkles across the center and dust with crushed Oreos in a fireworks burst pattern.
Notes
For the cleanest slices, run a thin knife under hot water, wipe, and slice after the cheesecake is fully set. Refrigerate covered for up to 4 days; freezing is not recommended because the whipped-cream topping can weep after thawing. For a lighter option, use reduced-fat cream cheese, keeping the whip-to-stiff-peaks step the same to maintain a stable set.