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 crust while you prepare the filling, to firm it up before topping.
Make the 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, then fold 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
- Pipe whipped cream around the edge of the cheesecake to create a border.
- Scatter red and blue star sprinkles across the center, then dust with crushed Oreos in a fireworks burst pattern before slicing.
Notes
Pro tip: use softened cream cheese and gentle folding so the filling stays thick and doesn’t deflate. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the whipped texture can weep when thawed. For a lighter option, swap part of the heavy cream with equal-weight Greek yogurt and reduce powdered sugar to taste, but the final set will be slightly softer.