Instant Pot Oreo Cheesecake

Instant pot oreo cheesecake will be your new go-to easy and decadent dessert recipe. It starts with a firm yet soft chocolate cookie crust followed by a creamy vanilla base speckled with oreo cookie crumbles.

Why this recipe works

We have another creamy and rich oreo cheesecake recipe we know you will love, but this time, it’s made entirely in the pressure cooker. This instant pot oreo cheesecake only takes 35 minutes to pressure cook and is chock full of oreo chunks and cookies and cream flavor. Just how we like our oreo desserts!

Honestly, making cheesecake in the instant pot is really easy and quite foolproof. Just mix it up, pour it in, and seal it away.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes or more. Buy large eggs, not jumbo as that can change the science of the recipe. The eggs and flour will work as your bonding agent.

CRUST – Oreo cookies are crushed into crumbs to make the crust. Yes, you will use the cream filling as well. It helps it all stick together in addition to the butter, plus adds flavor. If you’d prefer to use a graham cracker crust I would suggest opting for chocolate graham crackers. See how we’ve used a graham cracker crust in our instant pot cherry cheesecake recipe.

How to Make Instant Pot Oreo Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Prepare a 7 inch springform pan by placing a parchment round into the bottom and greasing the sides of the pan with cooking spray or butter. Pour water into the bottom of your Instant Pot.
2. Crush the oreos into crumbs and mix well with the melted butter. Press the oreo mixture tightly into the bottom of your springform pan and place the crust into the freezer while you prepare the cheesecake filling.
3. Add the cream cheese and granulated sugar to a large mixing bowl. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in half of the chopped oreo cookies.
4. Pour the cheesecake filling into the chilled crust. Smooth the top of the cheesecake with a small spatula or knife. Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking. Lower the cheesecake on the trivet inside of a 6 qt Instant Pot and close the lid. Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quickly release any remaining steam.
5. Let the cheesecake sit on the counter for 15 minutes to cool before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
6. When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Sprinkle the remaining chopped oreos across the whipped cream. Slice the cheesecake and serve!

Frequently Asked Questions & Expert Tips

Store instant pot oreo cheesecake in an airtight container in the refrigerator for 4-5 days.

You can freeze it for up to 4 months. To do so, flash freeze the cheesecake (without any toppings), then wrap it in plastic wrap a few times followed by aluminum foil. Allow to thaw at room temperature.

With using a pressure cooker comes condensation. Don’t fret, you can gently blot up the excess moisture with a paper towel. The tinfoil placed over the top of the cheesecake will help avoid excess moisture on top.

The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.

Serving Suggestions

Keep the cheesecake simple with a garnish of whipped cream and some crushed Oreos. If you’re looking for a fancier presentation, add a chocolate (or white chocolate) ganache glaze over the top. Serve chilled.

More Oreo Dessert Ideas

• Oreo Cupcakes
• Oreo Icebox Cake
• Oreo Cheesecake Bars
• Oreo Cheesecake Brownies
• Fried Oreo

More Instant Pot Cheesecake Recipes

• Instant Pot Cherry Cheesecake
• Instant Pot Funfetti Cheesecake
• Instant Pot Strawberry Cheesecake
• Instant Pot Lemon Curd Cheesecake

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!