Instant Pot OREO Cheesecake is an easy, creamy homemade cheesecake with an OREO crust and cookies in the batter. It's full of texture and flavor and the perfect size for a small family celebration. Oreo lovers will love this cake!!
Published originally on Buttery Sweet April 2020, updated here July 2024.
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Instant Pot OREO Cheesecake
Obviously, I am a little bit obsessed with Instant Pot cheesecakes, so I cannot believe it took me this long to make an Instant Pot OREO Cheesecake. But when dreaming up new recipes, this one had to be made!
OREO Cookies are a family favorite around here. I make them into frosting and cupcakes and cakes and ice cream ... you know, all the things. But our favorite way to eat them is the classic way - by dunking whole Oreos in a glass of milk.
Of course, when I get a new bag of OREO cookies in the house, I have to hide them from the kids. Recently I had to hide a bag of them for more than a week until I finally had time to make this Instant Pot OREO Cheesecake recipe.
Why You'll Love Instant Pot Cheesecakes
Why would you want to make Instant Pot Cheesecakes instead of traditional cheesecake recipes? Here are my top reasons:
- They are the perfect dessert for just you or a small family gathering. Cut cute little slices for up to 4 or 6 people.
- A pressure cooker cheesecake is the easiest cheesecake you'll ever make! You won't need a water bath to get a perfectly creamy cheesecake! Just follow all of the tips and instructions below.
- Because pressure cookers create a perfect moist atmosphere for the cheesecake to bake in, you will consistently get a nearly perfect cheesecake!
- A pressure cooker cheesecake needs to chill overnight so they are the perfect make-ahead dessert!
More Instant Pot Cheesecake Recipes
- Instant Pot Chocolate Cheesecake
- Instant Pot Confetti Cheesecake
- Instant Pot Chocolate Chip Cookie Dough Cheesecake
- Red White and Blueberry Instant Pot Cheesecake
Tools
- Springform Pan or a special Instant Pot CHeesecake Pan
- Food Processor'
- Stand Mixer or Hand Mixer
- Medium or Large Bowl
- Instant Pot or other Electric Pressure Cooker
Instant Pot OREO Cheesecake Ingredients:
- OREO Cookies
- Butter, salted
- Salt
- Semi-sweet chocolate chips
- Heavy cream
- Cream Cheese, softened to room temperature
- Sugar
- Sour Cream
- Vanilla
- Large Eggs
How to Make an Instant Pot OREO Cheesecake
This recipe follows the basic instructions of other Instant Pot Cheesecakes. And if you haven't made one before, let me say again how easy and reliable these recipes are. Using an Instant Pot Cheesecake recipe means it's really easy to consistently get a delicious creamy cheesecake. You'll never want to make them any other way!
How to Make the OREO Crust
- Start by preparing a 6” springform pan by spraying it with nonstick spray.
- Crush 14 OREO cookies or process them in a food processor until you get fine crumbs. Add in melted butter and salt and pulse until well combined.
- Pour the crushed Oreos into the bottom of the pan, and using a clean hand or the back of a spoon, press the crumbs down to form the crust. Cover the bottom completely and also a little on the side of the pan.
- Place the pan in the freezer until you are finished with the filling. This helps the OREO cookie crust to set up.
Make the Cheesecake Filling:
- To make the cheesecake batter, add the room-temperature cream cheese to a medium bowl (or the bowl of a stand mixer with a paddle attachment) and cream on low speed for 5-6 minutes, or until there are no lumps and the cream cheese is nice and smooth.
- Scrape the sides of the bowl add the sugar and mix for an additional 1-2 minutes.
- Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
- Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVERMIX. You just want to mix until you cannot see the egg anymore.
- Add the cookie crumbs and gently fold to combine evenly.
- Remove the crust from the freezer and pour the filling into the crust. Gently tap it on the counter to remove any air bubbles.
- Cover the cheesecake with a paper towel then completely cover it in aluminum foil. Make sure to seal well around the top of the pan. The paper towel absorbs any moisture inside the pan, and the foil prevents any more from getting in.
Prepare Your Instant Pot
- Prepare your Instant Pot by adding a trivet and 1 cup of water. This makes the Instant Pot act like a water bath and keeps the cheesecake extra creamy🤤.
- Using a piece of aluminum foil, make a sling by folding it long end to long end. Place it on top of the trivet and allow it to come up along the sides of the pot.
- Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position. Set your Instant Pot to manual high pressure for 35 minutes with a natural pressure release.
- When you can open the lid, remove the cheesecake, and allow it to cool to room temperature on a wire rack. Then place it in the refrigerator and let chill for at least 4 hours but best overnight.
- When you are ready to serve, garnish the top of the cheesecake with ganache and/or whipped cream and more OREO cookies.
How to Make Ganache
- Place the chocolate chips in a small mixing bowl or glass measuring dish.
- Pour the heavy cream into a microwaveable dish and heat until steamy.
- Pour the steaming cream over the chocolate chips. Let it rest for 5 minutes then whisk until smooth and creamy.
- Allow to cool for 2-3 minutes and pour desired amount of chocolate ganache in the center and spread to the edge of the cheesecake.
Garnish with OREO crumbs, whole OREO cookies, mini OREOs and/or whipped cream!
Pro Tips
- Room Temp Ingredients. Make sure you use softened cream cheese so you do not end up with a lumpy cheesecake.
- Make a Sling! Make a sling by tearing a long piece of aluminum foil and folding it over for reinforcement. Lay the strip onto the trivet with each end stickup up along the sides of the pot. Set the cheesecake pan on this strip. Use this sling to lift the cheesecake out of the pan when it's finished.
Storage Directions
This cheesecake can be kept in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or place it in an airtight container. If you use whole OREO cookies for garnish on top, they will get softer as each day passes, so it's really best to eat the cheesecake sooner than later.
Instant Pot Cheesecakes are the perfect size for a small family gathering or party. Or just try really hard not to eat the whole thing yourself 😉 Make this new dessert recipe as soon as you can—you won't regret it!
Love this recipe? Here are some other OREO recipes!
- Chocolate OREO Cake
- Peppermint Cheesecake with OREO Crust
- Homemade OREO Ice Cream (in Bosch Mixer)
- White Chocolate OREO Cream Filled Cupcakes
- Oreo Cookies and Cream Filling Recipe
Find the printable recipe card below:
PrintRecipe
Instant Pot OREO Cheesecake
- Total Time: 45 minutes
- Yield: 6 1x
Description
Instant Pot OREO Cheesecake is an easy, creamy homemade cheesecake with an OREO crust and cookies in the batter. It's full of texture and flavor and the perfect size for a small family celebration.
Ingredients
Crust:
- 14 Oreo Cookies
- 3 Tablespoons butter- melted
- ¼ teaspoon salt
Filling:
- 2 packages cream cheese- softened
- ¼ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs- at room temperature
- ½ cup semi-sweet chocolate
- ¼ cup whipping cream
Garnish
Instructions
How to Make the OREO Crust
- Start by preparing a 6" springform pan by spraying it with nonstick spray.
- Crush 14 OREO cookies or process them in a food processor until you get fine crumbs. Add in melted butter and salt and pulse until well combined.
- Pour the crushed Oreos into the bottom of the pan, and using a clean hand or the back of a spoon, press the crumbs down to form the crust. Cover the bottom completely and also a little on the side of the pan.
- Place the pan in the freezer until you are finished with the filling. This helps the OREO cookie crust to set up.
Make the Cheesecake Filling:
- To make the cheesecake batter, add the room-temperature cream cheese to a medium bowl (or the bowl of a stand mixer with a paddle attachment) and cream on low speed for 5-6 minutes, or until there are no lumps and the cream cheese is nice and smooth.
- Scrape the sides of the bowl add the sugar and mix for an additional 1-2 minutes.
- Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
- Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVERMIX. You just want to mix until you cannot see the egg anymore.
- Add the cookie crumbs and gently fold to combine evenly.
- Remove the crust from the freezer and pour the filling into the crust. Gently tap it on the counter to remove any air bubbles.
- Cover the cheesecake with a paper towel then completely cover it in aluminum foil. Make sure to seal well around the top of the pan. The paper towel absorbs any moisture inside the pan, and the foil prevents any more from getting in.
- Prepare your Instant Pot by adding a trivet and 1 cup of water. This makes the Instant Pot act like a water bath and keeps the cheesecake extra creamy.
- Using a piece of aluminum foil, make a sling by folding it long end to long end. Place it on top of the trivet and allow it to come up along the sides of the pot.
- Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position. Set your Instant Pot to manual high pressure for 35 minutes with a natural pressure release.
- When you can open the lid, remove the cheesecake, and allow it to cool to room temperature on a wire rack. Then place it in the refrigerator and let chill for at least 4 hours but best overnight.
- When you are ready to serve, garnish the top of the cheesecake with ganache and/or whipped cream and more OREO cookies.
How to Make Ganache
- Place the chocolate chips in a small mixing bowl or glass measuring dish.
- Pour the heavy cream into a microwaveable dish and heat until steamy.
- Pour the steaming cream over the chocolate chips. Let it rest for 5 minutes then whisk until smooth and creamy.
- Allow to cool for 2-3 minutes and pour desired amount of chocolate ganache in the center and spread to the edge of the cheesecake.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Pressure Cooking
Caryn
I have made this twice now and it is absolutely delicious! My son is on a keto regiment, so I made a few substitutions which worked very well. For the cookies, I used Catalina crunch chocolate vanilla sandwich cookies. For the sugar I used Locanto classic white monk fruit sweetener. For the chocolate chips I used ChocZero dark chocolate chips. The measurements were exactly the same with all these substitutions so I didn’t have to mess with ratios. This is a fantastic recipe and it isn’t hard. There are steps to take, but it’s quite simple. Just make sure the eggs are room temperature and the cream cheese softened. If you do that you will be just fine. Thank you for this recipe!