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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.
This cheesecake was amazing!!!! I followed the directions exactly and it turned out perfectly! Definitely worth the 8 hour/overnight wait! Thank you for showing another awesome way to use the Instant Pot.
How would you adjust the time for three 4” pans? I’ve made this recipe so many times I have it memorized! Delicious! I made it with mint Oreos last Christmas and, mmmmm! I’d like to make 4” as gifts for my children’s teachers. Thanks!
Pam-
I am honestly not sure as I haven’t test this to give you an adequate time adjustment. If you figure it out, please stop back and let us know. Happy Holidays to you and yours!
-Jamie
I tried this recipe and the texture turned out perfect. I have never made or even tasted an Oreo cheesecake, so I really don’t know if the flavor was on point or not? I was disappointed though…..it didn’t taste bad, but it did not taste like a cheesecake either. Maybe it’s just me.
Kim-
Thanks for stopping by and for leaving your feedback. I’m curious, what did it taste like? Unfortunately when using an Instant Pot flavors can be somewhat distorted due to the silicone ring. I now have different rings for different recipes. Thanks so much for stopping by! Happy Baking!
-Jamie
Has anyone blind baked the crust? I’m going to give it a try.
Have you tried this with the mini springform pans? Just wondering how long to cook with those?
I made the oreo cheesecake for my son and his family. My grandson gave it a Big thumbs up. It was delicious! Only after we were finished with dinner and dessert did I remember I had forgotten to top the cheesecake with chocolate syrup. We all agreed it was still the best cheesecake ever!!!!!!!
I’m so glad everyone enjoyed it, Mary!
Just wondering if anyone has tried making this with duck eggs. I have made plenty of cheesecakes including them but only the normal 9″ style in the regular oven. Would like to know if using 2 duck eggs would over do it? Duck eggs tend to be larger (75g vs 60g) so I don’t want to have the cheesecake run over the sides if it ‘rises’ any while cooking in the Instant Pot.
Hi, Danielle! I’ve never used duck eggs in baking, so I honestly can’t comment. But I’d love to know your results if you give them a try!
A little dry. I think it needs the. 1/4 c sour cream like most receipes call for.
If you add the sour cream, Gina, let me know how it goes. I’d love to hear your feedback!
Hi – I followed the directions exactly (I’m using 6 qt IP, 7″ springform) and set it to cook for 40 mins on Manual w/ foil cover (and bottom) and sling, on trivet, 1.5 cup water, etc. 10 min NPR. Only deviation was I put a parchment round in the bottom of my pan.
The cheesecake was more than jiggly in the middle, the whole center of the cake would move/run from side to side (slowly) if I tilted the pan. I put it back in for 10 min, QR. Still more than jiggly. Tried a knife test and the cake is firm around the edges (knife comes out clean) but extremely wet in the middle — and moving (like I’m pouring it) if I tilt the pan. So I put it back in for 5 more mins and let it NPR this time. Now I think it has the proper amount of jiggle.
My questions: 1/ Is it supposed to be *that* soft in the middle after the first 40? I know some jiggle is correct, but this was pretty runny. 2/ Do you have any idea where I might have gone wrong with the cooking?
Thanks! (My lick of the knife taste a minute ago indicates it will be delicious, no matter what!)
Hi, Brooke! I think you did the right thing by trusting your own judgment and putting it in for longer. I’m glad you enjoyed the taste!
Thanks for this recipe. I’m looking for a new cheesecake recipe to try in my Instant Pot. I do have one question though. I have a 7 inch springform pan but it’s a deep one, it’s 3.75 inches deep, not the typical 2 inches deep one. If I wanted to make this recipe in the deeper pan, would I double the recipe and what time would I have to do? Any thoughts would be great.
Hi, Brenda! I don’t honestly know how to advise you, except try it in your pan without any adjustments and see how it goes? I’m sorry I can’t be of more help. Let me know if you give it a try…I’d love to hear the results!