Instant pot oreo cheesecake will be your new go-to easy and decadent dessert recipe. It starts with a firm yet soft chocolate cookie crust followed by a creamy vanilla base speckled with oreo cookie crumbles.
Why this recipe works
We have another creamy and rich oreo cheesecake recipe we know you will love, but this time, it’s made entirely in the pressure cooker. This instant pot oreo cheesecake only takes 35 minutes to pressure cook and is chock full of oreo chunks and cookies and cream flavor. Just how we like our oreo desserts!
Honestly, making cheesecake in the instant pot is really easy and quite foolproof. Just mix it up, pour it in, and seal it away.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes or more. Buy large eggs, not jumbo as that can change the science of the recipe. The eggs and flour will work as your bonding agent.
CRUST – Oreo cookies are crushed into crumbs to make the crust. Yes, you will use the cream filling as well. It helps it all stick together in addition to the butter, plus adds flavor. If you’d prefer to use a graham cracker crust I would suggest opting for chocolate graham crackers. See how we’ve used a graham cracker crust in our instant pot cherry cheesecake recipe.
How to Make Instant Pot Oreo Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare a 7 inch springform pan by placing a parchment round into the bottom and greasing the sides of the pan with cooking spray or butter. Pour water into the bottom of your Instant Pot.
- Crush the oreos into crumbs and mix well with the melted butter. Press the oreo mixture tightly into the bottom of your springform pan and place the crust into the freezer while you prepare the cheesecake filling.
- Add the cream cheese and granulated sugar to a large mixing bowl. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in half of the chopped oreo cookies.
- Pour the cheesecake filling into the chilled crust. Smooth the top of the cheesecake with a small spatula or knife. Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking. Lower the cheesecake on the trivet inside of a 6 qt Instant Pot and close the lid. Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quickly release any remaining steam.
- Let the cheesecake sit on the counter for 15 minutes to cool before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Sprinkle the remaining chopped oreos across the whipped cream. Slice the cheesecake and serve!
Frequently Asked Questions & Expert Tips
Store instant pot oreo cheesecake in an airtight container in the refrigerator for 4-5 days.
You can freeze it for up to 4 months. To do so, flash freeze the cheesecake (without any toppings), then wrap it in plastic wrap a few times followed by aluminum foil. Allow to thaw at room temperature.
With using a pressure cooker comes condensation. Don’t fret, you can gently blot up the excess moisture with a paper towel. The tinfoil placed over the top of the cheesecake will help avoid excess moisture on top.
The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.
Serving Suggestions
Keep the cheesecake simple with a garnish of whipped cream and some crushed Oreos. If you’re looking for a fancier presentation, add a chocolate (or white chocolate) ganache glaze over the top. Serve chilled.
More Oreo Dessert Ideas
More Instant Pot Cheesecake Recipes
- Instant Pot Cherry Cheesecake
- Instant Pot Funfetti Cheesecake
- Instant Pot Strawberry Cheesecake
- Instant Pot Lemon Curd Cheesecake
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Instant Pot Oreo Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 12 Oreo cookies crushed into crumbs
- 3 Tbsp unsalted butter melted
Cheesecake
- 16 oz cream cheese 2 8 oz packages, well softened at room temp
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup sour cream
- 3 Tbsp all-purpose flour sifted
- 1 tsp vanilla extract
- 15 Oreo cookies roughly chopped, divided
- 1 ½ cups water for the bottom of instant pot
- 1 cup whipped cream for topping
Things You’ll Need
Before You Begin
- Room temperature cream cheese and eggs produce the best results.
- You do not need to separate the cream from the Oreo’s center. Crush them whole.
- The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.
- Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing from the pan.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Instructions
- Crush the oreos into crumbs and mix well with the melted butter. Press the oreo mixture tightly into the bottom of your springform pan and place the crust into the freezer while you prepare the cheesecake filling.
- Add the cream cheese and granulated sugar to a large mixing bowl. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in half of the chopped oreo cookies.
- Pour the cheesecake filling into the chilled crust. Smooth the top of the cheesecake with a small spatula or knife.
- Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking.
- Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quickly release any remaining steam.
- Let the cheesecake sit on the counter for 15 minutes to cool before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Sprinkle the remaining chopped oreos across the whipped cream. Slice the cheesecake and serve!
Nutrition
Amanda Davis
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Randy Pauley says
My springform pan is only 6×3. But I have a 7 inch push pan. Which would be better?
Amanda Formaro says
Hmm that’s a good question. Size wise the tube pan would be better, but I’ll be honest. I have never made a cheesecake in a tube pan, only angel food cake and the batter is thicker. I’m not sure if the tube pan would leak. If you are willing to buy a 7-inch springform, they are only $10 – https://amzn.to/3Zrmi0r
Randy Pauley says
I ended up using the 7×3 fat Daddio push pan. It came out perfect. Thank you. I’ll be making this again for sure
Amanda Formaro says
Wonderful!
Liezel says
I love this recipe! The first time I made an instant pot oreo Cheesecake I used another recipe and while it was good, and I followed it to the T, it wasn’t the BEST. However, I’ve now made a double batch of this recipe and I was sweating bullets removing the foil expecting a runny mess that would need a re-foil and another 5-10 minutes – NOPE! Perfect! The only additional thing I did was to put my sifted flour in a separate bowl, put my sour cream in there and added some of the batter and I mixed it really good to make sure there are no lumps. All in all, I’ll be making this recipe again and again!