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Instant Pot Oreo Cheesecake
4.4 from 780 votes

Instant Pot Oreo Cheesecake

The Instant Pot Oreo Cheesecake combines a chocolate cookie crust and Oreo-studded creamy cheesecake filling cooked under pressure. The crust made from crushed Oreos and melted butter forms a firm base. The filling blends cream cheese, sugar, eggs, flour, cream, vanilla, and chopped Oreos, delivering a rich texture with classic cookies-and-cream flavor. Cooking in the Instant Pot ensures a moist, smooth cheesecake with a slightly jiggly center and set edges.

Prep Time
15 mins
Cook Time
35 mins
Additional Time
8 hrs
Total Time
8 hrs 50 mins
Servings: 6 servings
Course: Cake

Ingredients

  • 12 Oreo cookies crushed into crumbs, whole
  • 2 tablespoons butter melted, salted
  • 16 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 egg room temperature, large
  • 1 tablespoon all-purpose flour
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract pure
  • 8 Oreo cookies coarsely chopped, whole
  • 1 cup Whipped Cream or whipped topping
  • 8 Oreo cookies coarsely chopped, whole
  • chocolate sauce optional

Instructions

    Cup of Yum
  1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 35 minutes.
  10. 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.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
  12. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  13. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

Notes

  • To bake without an Instant Pot, use a water bath in the oven at 350°F for 40-45 minutes; edges should be set with center slightly jiggly.
  • After baking, rest cheesecake in cooling oven with door ajar for 1 hour to prevent cracks.
  • Chill cheesecake in the refrigerator at least 8 hours before serving for best texture.
  • Use room temperature ingredients to ensure smooth cheesecake batter without lumps.
  • Cook time reduced from 40 to 35 minutes to achieve creamier consistency.
  • Wrap springform pan bottom tightly in foil to prevent water leakage into batter when cooking in Instant Pot.