Instant Pot Oreo Cheesecake is deliciously easy cookies and cream dessert. You will love an Oreo crust, rich vanilla cream cheese filling, topped with crushed Oreo cookies! Perfect for both kids and adults.
Why make cheesecake in the instant pot
One reason I use my pressure for things that could be put in oven is because I prefer the texture, creaminess, moisture and more intense flavor over other methods. Whenever I make instant pot Oreo cheesecake, it's sooo moist. The texture is different too - I wish I knew how to describe it. Plus I like not having browned edges and I have no problems with the cheesecake rising.
It's sooooo creamy & fluffy and more flavorful when made inside the instant pot.
Couple more reasons I like the pressure cooking method is I don't have to remember to turn anything off and I can get reliable results every time with the IP because I know exactly how many minutes to cook - then it stops cooking so I don't have to worry about overcooking.
Why you'll love this Oreo cheesecake
Perfect balance of Oreos: Oreos inside and out - the crust is made with Oreos, there are some Oreo chunks inside the cheesecake; and those crushed Oreos on top just melt in your mouth! The cheesecake layer is light and airy, adding a great texture contrast to the other layers. One of my favorite Instant Pot desserts.
Easy to make: The steps are uncomplicated and everything comes together quickly.
No cracks: This Instant Pot Oreo Cheesecake is so moist and creamy, that it's perfectly smooth with no cracks!
Ingredients
- Oreos
- Vanilla Extract
- Cream Cheese
- Sour Cream
- Sugar
Tools you'll need
You will need an instant pot and a cake pan that fits inside the pot. There are two cake pan options for both 6 quart and 8 quart Instant Pots. Both are tall enough at 3 inches high for this Instant Pot Cheesecake and will work great in this recipe.
How to make Instant Pot Oreo Cheesecake
It starts with an Oreo crust, then I add a rich cream cheese layer, and finish it with crushed Oreos. While the recipe has a few steps, they're pretty straightforward and mostly about assembling the cheesecake.
I love how simple it is to make and how well it holds up in the fridge. You can even freeze it if you want to prepare it in advance. Now let's dig into how to actually make this Instant Pot Oreo Cheesecake!
Prepare cake pan
First things first, you will line the cake pan with a parchment paper. Make sure to do it along the sides ONLY! This will make it easier to release the Oreo cheesecake from the pan.
Prepare Oreo Crust
Crush the Oreo cookies-either toss them in a food processor or smash them in a sealed bag until you have fine crumbs.
Once processed, you will transfer the crumbs into a bowl and add melted butter.
Using your fingers, gently press Oreo crumbs/butter mixture to the bottom of your cake pan.
Now place the pan with Oreo crust in freezer for 10-15 minutes. This will help solidify the crust for Instant Pot Cheesecake.
Chop the Oreos for the cheesecake layer
Chop Oreos with a large knife and set aside. Some will go inside the cheesecake, some on the outside.
Make cheesecake filling
The cheesecake filling is made using hand held mixer. It combines cream cheese, eggs, vanilla, sugar and Oreo chunks.
The resulting cheesecake mixture will be well-blended, nice and smooth.
Add crushed Oreos and mix them in really well.
Assemble the cheesecake
Pour the cheesecake mixture into the prepared cake pan.
Cover the cheesecake pan with foil and place it on top of the trivet.
How to make Oreo cheesecake in the Instant Pot
- Pour 1.5 cups of water into the Instant Pot and place the trivet in the bottom of the pot. Hit Sauté and bring water to a boil.
- Place the cheesecake pan (wrapped in foil) on the trivet inside instant pot.
- Lock the lid into place and make sure the vent is closed "sealing". Press the "Pressure Cook" (or "Manual" on some models) button and cook on high pressure for 30 minutes.
- When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
- Remove the cheesecake from the pot to a cooling rack. Allow it to cool to room temperature for 30 minutes and top with remaining chopped Oreos.
How long to chill Instant Pot Cheesecake
Turn off the instant pot and remove the cake pan. Once the cake is in your hands, remove foil from the cake and let it cool in the cake pan for about 30 minutes. Then transfer to the fridge and refrigerate for at least 6 hours (but preferably overnight).
Tips on making this recipe
Use warm butter for the crust - If your butter is too warm, it might make the crust greasy. Melt it just until it's liquid, but not too hot!
Use bottom of a glass to make crust - When you're pressing the crust into the pan, use the bottom of a glass or measuring cup to get it evenly packed and nicely compacted.
Place Oero crust in freezer - Place the pan with Oreo crust in freezer for 10-15 minutes. This will help solidify the crust.
Cream cheese should be at room temp - For the creamiest cheesecake, make sure your cream cheese is at room temperature before mixing. It'll blend smoother and help avoid any lumps.
Chill your Oreo cheesecake - Make sure to chill the Instant Pot Cheesecake for at least 8 hours in the refrigerator.
Add Oreos on top - Add more chopped Oreos on top of the Instant Pot Cheesecake for decoration.
Storage & Freezing
- Refrigerate: Keep the cheesecake covered in the refrigerator for up to 5 days. Make sure it's well-wrapped to prevent it from absorbing any fridge odors.
- Freeze: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It'll keep well in the freezer for up to 2 months.
- Thaw: When you're ready to enjoy it, thaw the cheesecake in the refrigerator overnight.
More Instant Pot Recipes
For more amazing Instant Pot recipes, don't forget about Instant Pot Apple Cinnamon Cake, and Instant Pot Spaghetti. By the way, I love some Instant Pot Cheesecake after enjoying my Instant Pot Chicken and Rice.
More delicious cheesecake recipes here
- Blueberry Cheesecake
- Mini Blackberry Cheesecakes
- No Bake Chocolate Peanut Butter Cake
- Cheesecake Chocolate Brownies
- Pistachio Cheesecake (No Bake)
Instant Pot Oreo Cheesecake
Equipment
- Instant Pot
- 7 inch spring form cake pan
Ingredients
Oreo Crust
- 10 Oreo cookies (crushed into crumbs with the food processor)
- 3 tablespoons butter (melted)
Cheesecake Filling
- 16 ounces cream cheese (2 packages at room temperature)
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- ⅔ cup granulated sugar
- 2 eggs room temperature
- 2 tablespoons corn starch
- 8+5 Oreo cookies (chopped: 8 for the filling and 5 for the topping)
- 1.5 cups water
Instructions
Prepare the springform pan
- Line the sides of 7-inch springform pan with parchment paper (this will help to keep the sides smooth).
Make Oreo crust
- In a small bowl, stir together crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan with your fingers.
- Place the pan with Oreo crust in freezer for 10-15 minutes. This will help solidify the crust.
Make cheesecake filling
- Coarsely chop 8 Oreo cookies for the cheesecake itself and 5 for the topping. Set them aside separately.
- In the large bowl, beat the cream cheese with sour cream, vanilla and sugar until smooth and then add corn starch.
- Next add eggs, making sure to scrape down the bowl in between each egg.
- Fold in 8 chopped Oreo cookies.
Cheesecake assembly
- Pour batter into prepared pan and cover with foil.
Instant Pot instructions
- Pour 1.5 cups of water into the Instant Pot and place the trivet in the bottom of the pot. Hit Sauté and bring water to a boil.
- Place the cheesecake pan on the trivet inside instant pot.
- Lock the lid into place and make sure the vent is closed "sealing". Press the "Pressure Cook" (or "Manual" on some models) button and cook on high pressure for 30 minutes.
- When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
- Remove the cheesecake from the pot to a cooling rack. Allow it to cool to room temperature for 30 minutes and top with remaining chopped Oreos.
- Once the cheesecake has cooled, refrigerate it for at least 6 hours, or preferably overnight.
Kellj says
Perfectly made today!
Natalie says
Not sure what happened but mine is fluffy and chewy, not thick and creamy like cheesecake. I’ve never added corn starch to cheesecake before.
Andrea Russell says
Can you use Neufchâtel cream cheese in this recipe?
Olya says
Unfortunately not. It's too moist.