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 made this yesterday in my 6-quart Instant Pot using a Wilton 6-inch wide (3-inch deep) spring form pan. The cheesecake turned out GREAT! I made a few adjustments given the smaller 6-inch pan, e.g., I used Oreo “Thins” – used only 10 cookies and a bit less butter in the crust; used only 6 Oreo cookies in the batter. I also added about 1/16 teaspoon salt to the batter. I cooked it on Manual for 35 minutes allowing the pressure to release naturally for 10 minutes. I did *not* cover my cheesecake with aluminum foil (I got some moisture on the top of the cake after baking, but sopped it up with a paper towel – no problem). It’s a must to let it set up overnight in the fridge. Final note, the 6-inch spring form pan fits nicely into my 6-quart Instant Pot – just using the trivet – no need to make the aluminum foil “sling.”
Thanks for this very, very tasty recipe!
I’m so happy to hear you liked the cheesecake, Gail! Thank you for all the suggestions!
I made this cheesecake tonight for my grandson’s birthday tomorrow and was a little disappointed that it cracked on top. I’ve done many others and never had one do that. I thought the cook time was long since all the others were 28-35 min. I usually only use 1 Cup of water, it was pretty soggy. I’m sure it will taste fine. I thought the extra time and water was because of the cookies the batter? I think next time maybe 1 Cup and 35 min. Love trying the all the different cheesecakes!
Hi, Cheryl! I’m glad you gave the cheesecake a try. Happy birthday to your grandson!
This was amazing!! I made it 2 nights ago and it turned out perfectly!! YUM!
I’m so glad to hear that, Kaitlyn!
would love to find out the results of cooking this in an 8″ pan? I want to make it this weekend and have an 8″ pan. Anyone? Thanks.
Would this work in an 8″ pan? I have an 8qt instant pot, hence the larger pan. … How would you adjust the cooking time?
Hi, Lisa! I think the cheesecake would work in an 8″ pan, but I’ve never tried it, so I honestly don’t know how to advise you. Try cooking for 40 minutes and see how it goes. I’d love to hear the results…please let me know!
Hi Jamie!
How would you cook this in either a crock pot or oven?
It looks soooo amazingly good!!
Hi, Kayla! Here’s the instructions for the oven:
If you would like to bake this cheesecake in an oven instead of an Instant Pot, simply follow directions 1-4. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
I hope you enjoy it!
Just made this Oreo cheesecake in my 7 inch spring form pan. When I took the foil off the top of the pan some of the cheesecake stuck to the foil so the top is a little lumpy looking. I guess that won’t matter as I can cover it up with some whipped cream. I did have a taste of the cheesecake that was stuck to the foil and it certainly was yummy. I guess the lesson learned is not to fill the pan quite so full. Does a cheesecake rise when you are baking it, or not? Thanks for the great recipe!
Hi, Susan! The cheesecake rises a bit when baking, but not significantly. I’m really glad you enjoyed the taste!
I forgot to add that I didn’t have a 7″ springform on hand and wanted to make it right away so I ended up using a 7″ round Corningware dish and it turned out perfectly!
Wonderful, Karla!
This was the second recipe I tried in my new Instant Pot and it was the best cheesecake I’ve ever had. I loved it which is saying a lot as I’m not a huge cheesecake fan. My husband and children loved it also. Thank you for a wonderful recipe!
Thank you so much, Karla!
Will this recipe give me a good cheesecake if I use a graham crust and no Oreos? Thanks!
Hi, Misty! I haven’t tried it with a graham cracker crust, so I honestly don’t know. But I say give it a try! I’d love to hear your results!