Ingredients

24 Golden Oreo cookies

5 tablespoons melted butter (use vegan butter if desired)

3 (8 oz) blocks cream cheese, softened (or vegan cream cheese)

1/3 cup powdered sugar

1/4 cup sour cream or Greek yogurt (use vegan substitute if needed)

1 teaspoon vanilla extract or vanilla bean paste

1 1/2 cups whipped cream (or vegan whipped topping)

10 Golden Oreo cookies, chopped

1/2 cup rainbow sprinkles (vegan if needed)

1 1/2 cups whipped cream (or vegan whipped topping) for decorating

8 Golden Oreo cookies for decorating

Extra rainbow sprinkles for decorating

Instructions

Step 1: Crush 24 Golden Oreos, including the cream filling, into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.

Step 2: Stir the melted butter into the crushed cookies until the mixture is fully coated and resembles wet sand.

Step 3: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, pie plate, or square pan to form the crust.

Step 4: Refrigerate the crust while you prepare the cheesecake filling.

Step 5: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Step 6: Add the powdered sugar, sour cream or yogurt, and vanilla extract. Beat until well combined and smooth.

Step 7: Gently fold in 1 1/2 cups whipped cream, the chopped 10 Golden Oreos, and the rainbow sprinkles until evenly mixed.

Step 8: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.

Step 9: Refrigerate for at least 4 hours, or overnight, until the cheesecake is firm.

Step 10: Once firm, release the cheesecake from the pan and transfer it to a serving plate.

Step 11: Decorate by spreading or piping the remaining whipped cream around the top edge. Arrange the 8 Oreo cookies on top and finish with extra rainbow sprinkles.

Step 12: Slice and serve chilled for a festive birthday dessert.

Tips & Variations

For a vegan version, use vegan cream cheese, vegan butter, dairy-free sour cream or yogurt, and vegan whipped topping. Make sure the sprinkles are also vegan-friendly.

If you don’t have a springform pan, pressing the crust into a regular pie plate or square pan works just as well.

For extra flavor, add a pinch of cinnamon to the crust mixture or use lemon zest in the filling.

Feel free to swap the sprinkles for mini chocolate chips or chopped nuts for variation.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain texture and freshness. When ready to serve, slice directly from the fridge. Leftovers can be gently reheated to room temperature by leaving on the counter for about 15 minutes, but it’s best enjoyed cold.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. It needs several hours to set properly in the refrigerator and will taste even better once the flavors have melded.