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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.
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.
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.
Kenj, one of my favorite things about the Instant Pot is the ability to cook without heating up the kitchen. We’re in the midst of a mini heat wave so I am appreciating that fact more than ever right now!
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.
Rabia-
Under the section “For the Cheesecake” the ingredients state 2 large eggs, room temperature. I hope this helps.
-Jamie
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?
Jenn-
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.
-Jamie
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 :).
That will work, Courtney! :)
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:)
Karen-
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.
-Jamie
Any suggestions when I only have the 8″. Maybe cut cook time as well?
Beautiful recipe! So when making the crust do you leave the cream in the cookies or remove it? TIA!
Hi, Laura! Definitely leave the cream in! Let me know if I can do anything else for you.
I’ve been contemplating an instant pot purchase and this cheesecake is definitely nudging me in the “must have” direction! So beautiful!
Hi, Senika! I hope you enjoy it! Let me know how it turns out.
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!!
Cait-
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.
-Jamie
I’m so glad you’re loving your Instant Pot. These cheesecake looks like a must try. Thanks for the shout out!
Hi, Barbara! My pleasure!
Ummm! Amazing! (I think I need a 7 inch springform pan and an instant pot now!)
Thanks, Julie!