This post may contain affiliate links. Please read our privacy policy.
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 have this firming up in the refrigerator right now. I am a bit concerned that the Oreo pieces in the cheesecake part have gone soft during cooking – is this supposed to happen?
How did it turn out, Morag? The Oreos inside the cheesecake won’t be as soft as if they’re straight out of the package, but they still should give the cheesecake a great flavor. Let me know how you liked it!
hi. i just cook it tonite. the ingredients is simple and easy to bake.
i don’t have heavy cream, so i put 1/2 cup whipping cream. i also used 3 large eggs.
then i put it in a small cup, so be like a mini oreo cheesecake. i cook it for 25 minutes. but i did not put water bath. since it is small cup, so there is no crack in the middle. i put nearly full cup.
btw, i also add cuppucino emulco, so the taste and smell like coffee.
i just eat one cup. very nice taste. can’t wait for 8 hours as you said. Haha…
anyway, thanks a lot for the recipe. keep up the good work.
I’m so glad you enjoyed the cheesecake, Zun! I appreciate your kind words.
Hi, I just found your post on the FB community and wanted to see the recipe. This looks delish and thanks for pointing out the odor issue – I keep mine on the counter and get a whiff of “last night’s dinner” sometimes and it makes me nuts.
As for the cheesecake, you state to wrap the bottom of the pan in foil – is that foil inside the pan or on the outside? (I’ve never made a cheesecake. Ever. I feel so bad.)
Thanks!
Don’t feel bad at all, Ariel! You have great questions. Wrap the cheesecake with foil on the outside of the pan. Please don’t hesitate to ask me any questions…I’m here to help. I hope you enjoy the cheesecake!
Mine too came out undone in the middle. If it was a quarter size I wouldn’t fuss but it was a good 2+ inches in diameter of the center that was no done. I have a newer instant pot, followed directions to a T. Next time I will do 45 or 50 min…
I think that’s a good plan, Jolee. Let me know how it goes!
I have my cheesecake baking in the Instant Pot now…my first cheesecake attempt. I could only find a 6″ pan, but the batter still fits nicely. Other recipes using a 6″ pan call for a baking time of 50 minutes…probably because it makes a thicker cheesecake. I’ll let you know how it turns out.
I used mint Oreos.
The mint oreos sound wonderful, Karen! How did everything come out?
Hi there…I read thru this post after following its link from your blogger friend who wrote about the salted caramel cheesecake. She doesn’t mention covering her cheesecake with foil while it cooks but you do. Would you kindly elaborate on why you choose to cover. Thank you. And I really have to get a 2nd ring before embarking on sweets…can’t wait!
Hello! Covering with foil is a personal choice. The foil prevents moisture from forming on the top, and not covering in foil makes the cheesecake cook a slight bit faster. I hope this helps!
I made this yesterday but I could only find 4 inch springform mini pans at the store.
For what it’s worth, the proportions of the recipe are almost perfect for three 4 inch pans. I put them in the instant pot, two across on the bottom and then rested one on the top. I cooked it for the same amount of time due to being at 5000 feet, but it may have been slightly too long. The only thing that happens if you cook too long is that it becomes more like NY style cheesecake, so it was still really good.
I also used tongs to remove the pans since they were so small. Anyway, in case anyone ever asks about the weird mini springforms I found. They were pretty cute :)
I love the idea of mini cheesecakes! Thanks so much for stopping by and leaving your feedback, Christine!
I don’t have a springform pan to fit my IP. But I do have a pyrex square pan that fits, will that work? Should I line it with parchment paper?
I have never tried that, Mary, so I am not certain how it will turn out. Sorry!
Just made this and it’s cooling on the counter. I’m wondering if I refrigerate it in the springform pan or remove that before refrigerating?
Hi, Clare! You can refrigerate the cheesecake in the springform pan. I hope you like it!
Followed instructions to the letter. Came out raw in center.I have been baking normal sized cheesecakes in waterbaths for over 20 years. This one didn’t work.
I’m sorry to hear that, Don. I’m glad you gave it a try!