Description
These No-Bake Fireworks Oreo Cheesecake Bars are a fun and festive dessert, perfect for celebrations. A vibrant red Oreo crust is topped with a creamy, no-bake cheesecake filling studded with chopped Fireworks Oreos, and finished with even more Oreos and sprinkles.
Ingredients
Scale
For the Crust:
- 25 Golden Oreo cookies, finely crushed (about 2 1/2 cups crumbs) OR regular Oreos, OR Red Velvet Oreos
- 6 tablespoons (3 ounces) unsalted butter, melted
- Red gel food coloring (no-taste), optional (for a red crust)
For the Cheesecake Filling:
- 32 ounces (four 8-ounce blocks) cream cheese, softened to room temperature
- 3/4 cup powdered sugar (confectioners’ sugar), adjust to taste
- 1 teaspoon pure vanilla extract
- 8 ounces Cool Whip, thawed (or equivalent homemade stabilized whipped cream), extra creamy variety preferred
- 16 Fireworks Oreo cookies, roughly chopped (or regular Oreos)
- 1 package red or blue pop rocks, or mixture.
For the Topping (Optional):
- Additional chopped Oreo cookies (any variety)
- Red, white, and blue sprinkles or candies (or colors to match your occasion)
- Additional pop rocks
Instructions
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Make the Crust:
- Crush Cookies: Finely crush the Golden Oreos (or chosen variety) into crumbs. You can use a food processor, or place the cookies in a resealable plastic bag and crush them with a rolling pin.
- Melt Butter: Melt the butter in a microwave-safe bowl in 30-second intervals, stirring until completely melted.
- Combine Ingredients: In a medium bowl, combine the crushed Oreo crumbs, melted butter, and red gel food coloring (if using). Stir until the crumbs are evenly moistened and the desired color is achieved.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
- Freeze Crust: Place the baking dish in the freezer for 15-30 minutes, or until the crust is firm. This will help prevent it from crumbling when you add the filling.
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Make the Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, using a stand mixer with the beater attachment (or a hand mixer), beat the softened cream cheese until completely smooth and creamy.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese. Beat again until well combined and fluffy.
- Fold in Oreos and Cool Whip: Gently fold in the roughly chopped Fireworks Oreo cookies (or regular Oreos) and the thawed Cool Whip until just combined. Do not overmix.
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Assemble Cheesecake Bars:
- Remove the chilled crust from the freezer.
- Spoon the cheesecake filling evenly over the chilled crust. Use a spatula to spread it into an even layer.
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Chill: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake filling to set completely.
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Top and Serve: Just before serving, top the chilled cheesecake bars with additional chopped Oreo cookies, sprinkles, candies, and/or pop rocks, if desired. Cut into squares and serve.
Notes
- Oreo Cookies: You can use Golden Oreos, regular Oreos, Red Velvet Oreos, or Fireworks Oreos for this recipe. Adjust the type and amount of food coloring accordingly.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Cool Whip: Thaw the Cool Whip completely in the refrigerator before using. You can substitute homemade stabilized whipped cream (whipped cream with a little gelatin or powdered sugar to help it hold its shape).
- Chilling Time: Chilling the cheesecake bars for at least 4 hours is essential for the filling to set properly.
- Food Coloring: Use no-taste red gel food coloring to avoid altering the flavor of the crust.
- Serving suggestion: enjoy.
- Storage: store in fridge.