Ingredients
– 24 Oreo cookies, crushed (plus extra for garnish)
– ½ cup unsalted butter, melted
– 1 cup heavy whipping cream
– 1 (8 oz) package cream cheese, softened
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup whipped topping
– ½ cup fireworks confetti candy (or any colorful sprinkles)
– Optional: Chocolate sauce for drizzle
Instructions
Creating your No Bake Fireworks Oreo Cheesecake is a simple process. Follow these easy steps to achieve a delightful outcome:
1. Prepare the Pan: Start by greasing a 9-inch springform pan for easy removal later.
2. Make the Oreo Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
3. Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. This should take about 3-5 minutes.
4. Mix the Cream Cheese: In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
5. Combine Mixtures: Fold the whipped cream into the cream cheese mixture gently. Be careful not to deflate the whipped cream.
6. Add Sprinkles: Carefully fold in the fireworks confetti candy to the mixture for that pop of color.
7. Layer the Filling: Spoon half of the cheesecake mixture onto the crust in the springform pan. Spread it evenly.
8. Add Another Layer: Add a layer of crumbled Oreos over the cheesecake filling, then top with the rest of the cheesecake mixture. Smooth the top.
9. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
10. Serve: Once chilled and set, run a knife around the edges before removing the sides of the springform pan.
11. Garnish: Top with extra crushed Oreos, additional fireworks confetti candy, or a drizzle of chocolate sauce if desired.
Following these steps will lead you to a beautifully crafted No Bake Fireworks Oreo Cheesecake that is sure to impress any crowd!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Fat: 24g
- Protein: 4g