Ingredients
Equipment
Method
Make the Oreo crust
- Mix the finely crushed Oreo cookies with the melted unsalted butter until the mixture looks like wet sand, with no dry cookie bits. Press firmly into the bottom of a 9-inch springform pan.
- Refrigerate the crust while you make the filling, uncovered, so it firms up before topping.
Make the no-bake cheesecake filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth, with no lumps. Scrape the bowl as needed for an even texture.
- Whip the heavy whipping cream to stiff peaks, then fold it gently into the cream cheese mixture in two additions. Fold slowly to keep the filling airy.
Assemble and chill
- Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly to release any large air pockets.
- Cover and refrigerate for at least 6 hours or overnight, until fully set and sliceable.
Decorate for a fireworks burst
- Before serving, pipe whipped cream around the edge in a starburst-like pattern. Scatter red and blue star sprinkles across the center.
- Dust the top with crushed Oreos in a fireworks burst pattern for a bold patriotic finish.
Notes
For clean slices, run a hot knife under water, wipe dry, and cut straight down; repeat between cuts. Refrigerate covered for up to 4 days; the crust and filling hold well. Freeze yes—freeze whole or in slices up to 1 month, thaw overnight in the refrigerator before serving. Dietary swap: use reduced-fat cream cheese and a like-for-like powdered sugar for a lighter version (texture may be slightly softer).