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Instant Pot Oreo Cheesecake may be the easiest cheesecake you’ll ever make. It’s the perfect size for a small family celebration too!
I am typically not one to jump on board with trends- especially food related trends.
I like to stick to simple and tasty recipes I can trust, like my No Bake Cookies.
But when I stumbled across a Facebook page full of home cooks raving about the Instant Pot Programmable Pressure Cooker, I was sucked in immediately.
I’ve always read wonderful things about pressure cooking, but I’m kind of a pansy and the thought of cooking anything under pressure conjured up very scary, messy things in my head.
So when my Instant Pot arrived, I turned to my friend and fellow blogger, Barbara, who writes Pressure Cooking Today, for some advice.
Barbara recommended that I start with pressure cooking water. Yes, water. And much to my surprise, the process was easy and most importantly, nothing blew up in my face.
Total win, so I moved on to hard boiled eggs. Baby steps.
And let me tell you, pressure cooked hard boiled eggs are pretty much perfection.
No yucky green ring around the yolk and the shells slipped off like magic. I was instantly Instant Pot obsessed.
Since Eric and I both work from home, you’d probably think that our meal planning game is pretty strong, but that’s most definitely not the case.
We’re often scrambling at 5:00 to come up with something to feed our little family, so the thought of quick, one pot, home-cooked meals sold me.
I love slow cookers, but honestly, with both of us home all day, by dinner time, I’m kind of over whatever dish I’ve been smelling all day. So the Instant Pot seemed perfect for remedying that problem.
Also, the fact that you could supposedly make cheesecake in a pressure cooker definitely had a little something to do with the purchase. I’m thinking this Instant Pot Rice Pudding would be a great one to try next.
INSTANT POT CHEESECAKE RECIPE
As soon as I saw everyone in the Facebook group posting perfect little cheesecakes, I ordered a 7-inch springform pan, and may have even paid for one day shipping with Amazon Prime. I told you guys I was obsessed!
My first test cheesecake was perfectly cooked and had amazing texture. Creamy, but dense and not one single crack.
However, it smelled faintly of the Kahlua Pork that I had made a few days before.
You guys know that I love me some cheesecake, but pork scented cheesecake is something that I just couldn’t get behind.
Turns out the Instant Pot sealing ring holds odors like a magnet. An unfortunate fact I might have realized, had I read the instruction booklet cover to cover.
But after a little steaming with vinegar and lemon wedges, the smell quickly faded and I was whipping up this Instant Pot Oreo Cheesecake without a hint of pork.
If you want to avoid this problem yourself, they do sell sets of Instant Pot rings that are different colors, so that you can have one ring for desserts, one ring for savory food, and one ring for things like hard boiled eggs.
When the springform pan arrived, I got a good chuckle because the pan seemed so tiny in comparison to my 9-inch springform pans, but the size was absolutely perfect for the Instant Pot and our little birthday celebration for Elle.
No leftover Instant Pot Oreo Cheesecake hanging out in the fridge begging me to eat it, just 6 perfect pieces of cheesecake goodness, gone in one night.
PRESSURE COOKER CHEESECAKE
Don’t worry if you don’t have the Instant Pot brand multicooker. You could absolutely make this recipe in any brand of multi-cooker or electric pressure cooker.
And if the idea of pressure cooker cheesecake scares you (remember, I was there once, too), I have included instructions for making Instant Pot Oreo Cheesecake in the oven. Just take a look in the recipe card notes section below.
My friend Shelly of Cookies and Cups also whipped up a delicious Instant Pot Salted Caramel Cheesecake that you won’t want to miss!
You could even make this cheesecake with the new Cinnamon Bun Oreos, or the limited edition Hazelnut Cream ones. I’m pretty sure that’d be amazing! Oh the possibilities, my friends!
Looking for more delicious cheesecake recipes? Be sure to check out my Instant Pot Cheesecake,Sugar Cookie Cheesecake and No Bake Oreo Cheesecake! I also have a Low Carb Cheesecake recipe that is amazing!
Instant Pot Oreo Cheesecake
Ingredients
- 12 whole Oreo cookies crushed into crumbs
- 2 tablespoons salted butter melted
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon all-purpose flour
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 8 whole Oreo cookies coarsely chopped
- 1 cup whipped cream or whipped topping
- 8 whole Oreo cookies coarsely chopped
- chocolate sauce optional
Instructions
- Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
- 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.
- Place pan in freezer for 10-15 minutes.
- 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.
- Cover the top of the pan with a piece of foil.
- Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
- Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
I’m excited to try this recipe and am wondering if you scrape the cream filling out of the oreos before making crust and cheesecake batter? please let me know and thank you!
Hi there – Nope! Just use the whole cookies. Happy baking!
Jamie
Hi Jamie! I took a gander through your website and noticed you haven’t done an Instant Pot Brownie yet! The result ends up amazingly creamy and more the texture of fudge than a brownie. I didn’t think to wrap them in foil so that may make a difference. You can use any standard brownie recipe, and place 1 cup water in the instant pot. It should pressure cook for appx 35 minutes due to the thickness of the brownies and lower temp of the instant pot.
Wow!!! I was given an instant pot for my birthday and this was the 2nd recipe I’ve tried. Let me just say this recipe was beyond delicious!!!! Thank you so much for the Amazing recipe!!!!
Jamie, when do you remove the springform pan side/ring?
Thanks
I typically remove the ring once the cheesecake is chilled. If the cheesecake doesn’t pull away from being refrigerated, you can run a warm knife around the edge to help it cleanly release before removing the ring. I hope this helps!
-Jamie
Best cheesecake by far! Have made it numerous time with ease!
Yay! So glad to hear you enjoyed it. Thanks so much for stopping by and leaving your feedback!
-Jamie
Love the Oreo Cheesecake and the Salted Caramel. I’ve read several talking about it being a little undercooked when they took it out. I found a site that said the temperature in the middle should be between 140 – 150 degrees (138-153 is ok). I’ve used this as a guide and they’ve turned out perfectly! Thanks for the recipes!
Thanks for the tip, Ruth!
Just made this cheesecake again for the forth or fifth time. I love it and so do my friends. Only issue I’ve had is it is slightly underdone in the center even after letting it set overnight in fridge. What i have tried to compensate is add 5 min to the time. Let sit in the unplugged instant pot longer. But i think i will increase to 2TBS flour maybe 3TBS and a little less cream (and/or sour cream or yogurt). Definitely keeping it in its pan and in the fridge 6hours/or overnight helps it to solidify.
Delicious
Thanks so much for stopping by, Karen! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Do I take it out of the spring form pan before I put it in the fridge to cool?
Hello! I leave it in the pan to chill and remove it from the pan after it has fully cooled and set. Hope this helps!
Jamie
Made this last night. Absolutely delicious! Easy – Creamy – Fluffy – checks all the boxes. My twist was to leave the oreos out of the cake and just enjoy it as a crust.
So happy to hear you enjoyed the cheesecake, Shena! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hopefully this isn’t a weird question but I’ve never made a cheesecake in the instant pot. Is it possible to remove it from the springform pan before putting in the fridge? I’m making for a friend at her house but I’d like to be able to take the springform pan with me
Hello! I typically don’t remove the pan until after it has chilled in the fridge and is more set. You could try removing the pan before then, but I can’t promise the cheesecake will be set enough to not fall apart. Hope this helps! Happy baking.
Jamie