Instant Pot Oreo Cheesecake

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. It's the perfect size for a small family celebration or weeknight dinner!

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.

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. It's the perfect size for a  weeknight dessert! So delicious!

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.

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.

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. The texture is so perfect!

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.

When the 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 cheesecake hanging out in the fridge begging me to eat it, just 6 perfect pieces of cheesecake goodness, gone in one night.

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. 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 Sugar Cookie Cheesecake and No Bake Oreo Cheesecake!

Instant Pot Oreo Cheesecake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


For the Crust

  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted

For the Cheesecake

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped

For the Topping

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional


  1. Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. 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.
  3. Place pan in freezer for 10-15 minutes.
  4. 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.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. 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.
  8. 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.
  9. Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
  10. 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.
  11. 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.
  12. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  13. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.


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.
Instant Pot Cheesecake method slightly adapted from Pressure Cooking Today.

Instant Pot Oreo Cheesecake may be the easiest cheesecake you'll ever make. It's the perfect size for a small family too! You'll love this recipe.

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33 Responses to “Instant Pot Oreo Cheesecake”

  1. JulieD — January 22, 2016 at 10:38 am

    Ummm! Amazing! (I think I need a 7 inch springform pan and an instant pot now!)

    • Jamie — January 22nd, 2016 at 3:36 pm

      Thanks, Julie!

  2. Barbara @ Barbara Bakes — January 22, 2016 at 1:21 pm

    I’m so glad you’re loving your Instant Pot. These cheesecake looks like a must try. Thanks for the shout out!

    • Jamie — January 22nd, 2016 at 3:36 pm

      Hi, Barbara! My pleasure!

  3. Cait C — January 22, 2016 at 4:47 pm

    This looks amazing! We love Oreos and our Instant Pot! I do have one question about that ring though…you said you steamed with vinegar and lemon? Did you just do this in a pan or did you actually run the Instant Pot with some water? I want to make this, but so far I have only used the IP for savory stuff and the ring definitely stinks. I want to buy a second one for that reason, but until then…advice please!!

    • Jamie — January 22nd, 2016 at 5:15 pm

      Hello! I ran the steam function on my Instant Pot for 2 minutes with 2 cups of water and lemon wedges. It did nothing. Then I ran it again with 2 cups white vinegar and a squeezed an entire lemon into the pot and tossed them lemon into the vinegar. This helped quite a bit, but I think I need to get another ring too. I hope this helps.

  4. Senika @ Foodie Blog Stalker — January 25, 2016 at 4:21 pm

    I’ve been contemplating an instant pot purchase and this cheesecake is definitely nudging me in the “must have” direction! So beautiful!

    • Jamie — January 26th, 2016 at 5:01 pm

      Hi, Senika! I hope you enjoy it! Let me know how it turns out.

  5. Laura — January 26, 2016 at 10:38 am

    Beautiful recipe! So when making the crust do you leave the cream in the cookies or remove it? TIA!

    • Jamie — January 26th, 2016 at 4:14 pm

      Hi, Laura! Definitely leave the cream in! Let me know if I can do anything else for you.

  6. Karen — January 30, 2016 at 8:10 pm

    Hi – hoping to make this tonight.  I have a 6″ inch and 8″ inch pan (but not a 7′.)  How should I adjust the cook time – and which one would be the better alternative (for Instant Pot.)  Thanks:)

    • Jamie — January 31st, 2016 at 9:17 am

      The 6 inch pan will work, but I’m not sure if all of the batter will fit as I haven’t tried the recipe in a 6-inch pan. I’d cut the time down a bit too to maybe 30-35 minutes to start and if it doesn’t appear to be set, you can always pressure cook it for an additional 5 minutes or so. I hope this helps.

  7. Courtney — February 14, 2016 at 4:38 pm

    Hello! Can’t wait to try this! Do you know if half and half can be subbed for heavy cream in the cheesecake part of the recipe? All I have on hand is half and half :).

    • Jamie — February 15th, 2016 at 12:07 pm

      That will work, Courtney! :)

  8. Jenn — February 25, 2016 at 8:55 pm

    Hi! Made this tonight and after  40 min plus 10 min pressure releasing, the center was still very gooey . I do realize  some of it will set  as it cools and refrigerate but I know in its current state, it’s not completely done cooking.  I am finishing it the oven, starting with a out 10 min. What can I do to check next time? 

    • Jamie — March 1st, 2016 at 4:25 pm

      You definitely want your cheesecake to have a slight jiggle in the center. It will have a bit of carry-over baking as it cools and will definitely firm up in the fridge. I hope this helps.

  9. Rabia — March 6, 2016 at 10:38 am

    In #4 of the directions it states to add eggs one at a time. However, in the ingredients section, eggs are not mentioned. How many eggs do I need to make this recipe? Thank you.

    • Jamie — March 6th, 2016 at 1:26 pm

      Under the section “For the Cheesecake” the ingredients state 2 large eggs, room temperature. I hope this helps.

  10. Kenj — March 30, 2016 at 10:56 pm

    I don’t understand the advantage of the Instant Pot in this circumstance.  The directions for oven baking requires almost exactly the same amount of time.  What does the Instant Pot improve over the same recipe cooked in the oven…and requiring a special sized springform pan to boot.

    • Jamie — March 31st, 2016 at 3:59 pm

      Hi, Kenj! The Instant Pot was able to cook give us a small cheesecake perfect for our family. It also tasted amazing! I hope you give it a try! Take care.

  11. Thembeka — March 31, 2016 at 5:45 pm

    I need some one to teach me how to bake cheese cake or any cake

  12. Tania — April 4, 2016 at 6:20 pm

    Hi I would really like to try this recipe but don’t have an instant pot. Is there an alternative way to cook the cheese cake? 

    And I’m from the UK, would you be able to provide desert ingredients in grams and kilograms?

    Thanks so much

  13. Jackie @ superman cooks — April 7, 2016 at 12:03 pm

    This  looks incredible Jamie! I cannot wrap my mind around the fact that it was made in a slow cooker. Brilliant. Beautiful photos too! Pinned!!

    • Jamie — April 8th, 2016 at 10:52 am

      Thank you, Jackie!

  14. Marci — April 16, 2016 at 9:55 am

    What’s the crust like when cooked in a pressure cooker?

    • Jamie — April 19th, 2016 at 11:03 am

      Hi, Marci! The crust should be just like a baked cheesecake. I hope you enjoy it!

  15. Martin — April 19, 2016 at 9:53 am

    Thanks for this cheese cake recipe that sounds delicious. For Tania, in the UK, I think the Instant Pot is available there now on

    • Jamie — April 19th, 2016 at 10:21 am

      You’re welcome, Martin! Enjoy!

  16. I made this cheesecake for our church’s 4th of July baking contest and won a blue ribbon! It turned out perfectly. Very yummy!

    • Jamie — April 20th, 2016 at 12:51 pm

      I’m so glad you liked it, Sarah! Congratulations on your blue ribbon!

  17. Kara — May 1, 2016 at 9:12 am

    I made this cheesecake for company which was served last night. Everyone thought it was delicious! The only thing is that the middle of the cake seemed a tad under cooked maybe I needed to add another 2 mins or so. Definitely a keeper though! 

    • Jamie — May 1st, 2016 at 2:02 pm

      I’m so glad you and your guests enjoyed it, Kara!

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