Looking for a fun and festive dessert that doesn’t require baking? These No-Bake Fireworks Oreo Cheesecake Bars are just what you need! They’re perfect for summer parties, Fourth of July celebrations, or any occasion you want to impress without spending too much time in the kitchen. The combination of creamy cheesecake, crunchy Oreos, and the surprise pop of Pop Rocks makes these bars a delightful treat that everyone will love.
These cheesecake bars are easy to customize too. Whether you use Golden Oreos, regular Oreos, or even Red Velvet, the results are delicious. The no-bake aspect means you don’t have to worry about turning on the oven, making them ideal for hot summer days. Plus, they’re topped with festive red, white, and blue sprinkles, making them a showstopper at any gathering.
Let’s get started on making these easy, crowd-pleasing cheesecake bars!
Ingredients
Crust:
- 25 Golden Oreos, crushed (about 25 cookies)
- 6 tablespoons butter, melted
- No-taste red gel food coloring, optional (add a few drops until the desired color is achieved)
Cheesecake Filling:
- 32 ounces cream cheese (4 blocks), room temperature
- 3/4 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip (extra creamy if available)
- 16 Oreo cookies (Fireworks if available), roughly chopped
- 1 package red or blue Pop Rocks, optional
Topping:
- Additional chopped cookies for topping
- Red, white, and blue sprinkles or candies (change colors for the season or occasion)
- Additional Pop Rocks, optional
Instructions
Crust:
1. Crush the cookies in a food processor until finely ground. If you don’t have a food processor, you can smash the cookies in a plastic bag with a rolling pin.
2. Melt the butter in the microwave in 30-second intervals until fully melted.
3. In a bowl, stir together the crushed cookie crumbs, melted butter, and food coloring (if using).
4. Press the Oreo cookie mixture into the bottom of a 9x13 baking dish to form a crust. Freeze for 15 to 30 minutes or until firm.
Cheesecake Filling:
1. In a stand mixer (with beater attachment) or using a hand mixer, beat the room temperature cream cheese until smooth.
2. Add the powdered sugar and vanilla extract, and beat until combined.
3. Fold in the chopped Oreo cookies and Cool Whip until well combined.
4. Spoon the mixture over the chilled crust and spread it out evenly.
5. Refrigerate for at least 4 hours, or until firm.
Topping:
1. Once the cheesecake filling is firm, top with additional coarsely chopped Oreos and sprinkles or candies if desired.
2. For an extra pop, sprinkle additional Pop Rocks on top just before serving.
Notes:
- Ensure your cream cheese is at room temperature to achieve a smooth and creamy filling. Mixing cold cream cheese will result in a clumpy mixture with chunks of cream cheese.
- Adjust the powdered sugar to your desired sweetness level. Start with 3/4 cup and add more to taste.
- Leave the Oreo cookies in bite-sized chunks for the filling. Chopping them too finely will give the filling a gray color, which is fine but less visually appealing.
Storage Instructions:
- Refrigerator: Cover the cheesecake with plastic wrap or foil, or store it in an airtight container and refrigerate for up to 5 days.
- Freezer: You can freeze the whole cheesecake or individual slices. Wrap tightly with plastic wrap and then with aluminum foil, and freeze for up to 2 months. If wrapping individually, store wrapped slices in a freezer-safe zip bag. Label with the date to keep track. Thaw in the refrigerator before serving.
Enjoy your festive and delicious No-Bake Fireworks Oreo Cheesecake Bars!