Ingredients
Equipment
Method
Make the Oreo crust
- Mix the finely crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, then stir until evenly coated.
- Press the Oreo mixture firmly into the bottom of a 9-inch springform pan, then refrigerate while you make the filling.
Prepare the cheesecake filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
- In a separate bowl, whip the heavy whipping cream to stiff peaks, about 3–5 minutes.
- Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
- Pour the filling over the chilled crust and smooth the top with an offset spatula.
Chill and set
- Cover and refrigerate for at least 6 hours or overnight until fully set.
Decorate for fireworks
- Before serving, pipe whipped cream around the edge in a swirled starburst pattern.
- Scatter red and blue star sprinkles across the center, then dust with crushed Oreos in a fireworks burst pattern.
Notes
For the smoothest slices, soften the cream cheese fully before mixing and don’t under-whip the heavy cream to stiff peaks. Refrigerate covered up to 4 days; freeze is not recommended for best whipped texture. For a lighter option, use reduced-fat cream cheese and 1.5 cups heavy cream, though the final set and piping may be slightly softer.