Instant Pot Oreo Cheesecake

This Oreo Cheesecake is baked in the Instant Pot for a perfectly creamy texture and stuffed with milk’s favorite cookie for a simple, delicious treat!

Oreo Instant Pot Cheesecake
Oreo Instant Pot Cheesecake

What you need to make Oreo Instant Pot Cheesecake

Notes on Instant Pot Baking Tools

While this cake should fit in a 7″ pan that’s 3″ deep and be cooked in a 6 qt. Instant pot or pressure cooker, I haven’t actually done that since I don’t have a 6 qt. If that’s what you’ve got, feel free to give it a try, but make sure to stay close by while it’s cooking! You wouldn’t want any filling to overflow and cause a burn issue.

While some people purchase an rubber silicone sling with handles to replace the trivet and remove the cheesecake from the pot, a piece of foil will do the job just fine! Simply take a piece of foil about 20-22″ long, fold it in thirds, then center the cheesecake pan on it.

As with any cheesecake, you’ll need a pan that you can remove from the cake, rather than dumping it out. While the traditional option is a springform pan, I actually prefer the cake pan with a removable bottom, as it can also be used for sponge cakes also. It’s also a more durable pan, since there are no moving latches and parts.

Cheesecake pan in a foil sling for moving in and out of the Instant Pot
Bowl of Chocolate Ganache

How to Make an Instant Pot Oreo Cheesecake

  • Begin by setting out all of your ingredient to bring them to room temperature.
  • Split about 20 Oreos and scrape the filling into a small bowl. Place the cookies in a plastic zipper bag, close it, and crush with a rolling pin until they are coarse crumbs.
Oreo Instant Pot Cheesecake
Oreo Instant Pot Cheesecake

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Oreo Instant Pot Cheesecake

Oreo Cheesecake {Instant Pot}


  • Author: Rebecca Neidhart

Description

This Oreo Cheesecake is baked in the Instant Pot for a perfectly creamy texture and stuffed with milk’s favorite cookie for a simple, delicious treat!


Scale

Ingredients

For the Crust:

  • 1 1/2 cups (about 20 cookies) crushed oreos with the filling removed
  • 4 Tbsp. melted, salted butter

For the Cheesecake:

  • 16 oz. (2 blocks) full fat cream cheese
  • 1/3 cup sugar
  • 1/4 cup heavy whipping cream
  • Filling from 20 oreos (the ones you used for the crust)
  • 1/4 cup sour cream
  • 1 Tbsp. vanilla extract
  • 2 large eggs
  • 2 cups of roughly chopped oreos

For the Toppings:

  • 1 cup (8 oz) whipping cream
  • 1 cup (8 oz.) chopped semi sweet chocolate
  • 1/2 cup whipped cream
  • Oreos for decorating

Instructions

Begin by setting out all of your ingredient to bring them to room temperature. Set out an 8″ cake pan with a removable bottom (see notes).

Split about 20 Oreos and scrape the filling into a small bowl. Place the cookies in a plastic zipper bag, close it, and crush with a rolling pin until they are coarse crumbs.Melt the butter and stir in the Oreo crumbs until they are all moistened and clumpy–the mixture will still be crumbly. Press it evenly into the bottom of a cake pan and place in the freezer while you make the filling.

To make the filling, place the cream cheese and sugar in a mixing bowl. With an electric hand mixer, beat them together until the mixture is smooth and fluffy, about 5 minutes. In a small, separate bowl, beat the whipping cream and oreo filling from the crust together until it’s smooth and fluffy, about the consistency of soft whipped cream. Beat the Oreo and cream mixture, sour cream, and vanilla into the cream cheese. Add the eggs one at a time and beat in well after each addition. Roughly chop two cups of Oreos, then fold them into the cream cheese mixture with a rubber spatula.

Pour the filling over the frozen Oreo crust, smooth the top, then cover it with aluminum foil. Create a foil “sling” by folding a piece of foil that’s 22″-24″ long into thirds. Set the cheesecake pan over the center of it–the ends will be your handles to take the cake in and out of the pressure cooker. Pour 1 cup of water in your pressure cooker, place a trivet in it, then set the cheesecake on it using the foil sling handles.

Put the lid on the Instant pot, turn to seal, and cook on high pressure for 38 minutes. Once the timer has beeped, allow it to release pressure naturally for 10 minutes, then flip the valve to finish releasing the pressure. Once the pressure has finished releasing and the pressure pin has dropped, carefully remove the lid. Allow the cheesecake to sit in the pot for 30 minutes, then remove it to the counter for one-two hours, or until it has reached room temperature. Place it in the refrigerator and allow it to chill for 8 hours, though overnight is better.

Garnish with any topping you wish and serve!


Notes

  • A Party Pack of Double Stuffed Oreos is just about right for this recipe, with a few left over for snacking. Baking is hard work, after all.
  • Make sure that all of your ingredients are at room temperature.

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