This rich and creamy Instant Pot Oreo Cheesecake is the ultimate cookies and cream cheesecake. This cheesecake has Oreos in the crust, in the filling and on top for a triple dose of Oreos. This pressure cooker cheesecake is rich and delicious!
Cheesecake is one of my favorite indulgent desserts. It is too rich for an everyday treat, but for a special occasion or a holiday it can’t be beat. Whether it is a traditional Blueberry Cheesecake or an easy no-bake mini cheesecake parfaits cheesecake is an amazing dessert.
Using an Instant Pot to cook the cheesecake makes it surprisingly easy to make, since the pressure cooker cooks the cheesecake uniformly without cracks.
Why Make Cheesecake in a Pressure Cooker?
A pressure cooker like the Instant Pot is perfect for making cheesecake. Traditionally cheesecakes are baked by steaming in the oven with a pan of hot water underneath. Using a pressure cooker makes the steaming process much more effortless than using an oven.
When you bake a cheesecake in the Instant Pot the cheesecake is placed on a trivet over water. This provides all the steam needed to make a rich and creamy cheesecake.
Special Equipment for Instant Pot Cheesecake
To make cheesecake in the Instant Pot the most important thing you need is a pan that will fit inside. A standard springform pan will not fit. For an Instant Pot cheesecake a 7 inch springform pan or a push bottom cheesecake pan is best.
The other thing you probably want for an Instant Pot cheesecake is a separate sealing ring. The seal of the Instant Pot can absorb odors from cooking that are difficult to get rid of, even with thorough cleaning. So having multiple sealing rings, some of which are only used for desserts is ideal.
I like to get a package of multicolored rings, because that makes it easy to keep track of what ring is used for what dishes. I know that I only use blue rings for desserts, so I don’t have to worry about my cheesecake tasting like my beef stew.
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The other thing that is nice to have is a sling, which makes it easy to lift the cheesecake in and out of the Instant Pot without dumping it over or burning your fingers. You can easily use foil to replace this though, as I did when making this cheesecake.
The Key Cheesecake Ingredient
Through trial and error I have learned that the most important ingredient in making creamy cheesecake is ROOM TEMPERATURE cream cheese. If you forget to take the cream cheese out of the refrigerator – wait to make the cheesecake. Cold cream cheese will give you lumpy cheesecake.
You might be tempted to try and microwave it or just whip it extra long but neither of those will give you great results. So be patient and let the cream cheese come to room temperature before you begin.
How to Make Instant Pot Oreo Cheesecake
This recipe has a bunch of steps, but it is not difficult to make. It just takes a little time, planning and space in your refrigerator.
Make the Cookie Crust
Since this is an Oreo cheesecake the crust is obviously made from Oreos. I used 12 regular Oreo cookies to make this crust, which I crushed with my food processor. I combined the cookie crumbs with melted butter and pressed them into the bottom of my 7 inch springform pan.
Once the crust is pressed into the pan stick it in the freezer while you make the cheesecake batter. This helps firm up the crust.
Springform pans tend to leak as the cheesecake cooks. If you know your pan is leaky you can wrap the pan with foil to try and keep the filling in and the water out. I didn’t bother doing this and it worked out fine, with minimal leaking.
Make the Oreo Cheesecake Filling
The cheesecake filling is a mixture of room temperature cream cheese, sugar, eggs, heavy cream, vanilla and flour. Once the entire mixture is well mixed and creamy gently fold in, with a spatula, 8 chopped Oreo cookies.
The cookies for the crust are crushed, but the ones that are going inside the cheesecake should be chopped. You want you cheesecake to have noticeable pieces of Oreo cookies inside it for a cookies and cream look.
Once everything is mixed together take the springform pan out of the freezer and pour the batter in. Spread it out evenly in the pan and cover the top of the pan with foil. Covering the pan with foil helps keep condensation from getting the top of the cake damp.
Bake the Cheesecake in the Instant Pot
To cook the Instant Pot Oreo cheesecake add about 1 1/2 cups of water ot the pressure cooker. Put a trivet in the Instant Pot so the cheesecake can sit over the water.
If you don’t have an Instant Pot sling fold a piece of foil to make a small sling that allows you take the cheesecake in and out of the Instant Pot without tipping it over.
Use the sling to lower the springform pan onto the trivet. Then close the Instant Pot, double checking that you have a sealing ring that won’t transfer odors to the cheesecake and that the vent is closed.
Set the Instant Pot on Manual, high pressure and set it for 35 minutes. When it is done let the pressure release naturally for 10 minutes. Then release any remaining pressure manually and gently lift the cheesecake out of the Instant Pot.
The cheesecake needs to cool at room temperature for a couple of hours and then in the refrigerator for at least 8 hours. If you try to rush the cooling process the cheesecake will not set correctly and is more likely to crack or be jiggly.
Keep the cheesecake in the springform pan until it has finished cooling. Once you are ready to take it out run a small knife around the edge of the cheesecake to loosen it up before undoing the springform latch.
Decorating the Instant Pot Oreo Cheesecake
Now you could just eat the Oreo cheesecake once it is properly cooled. But wouldn’t it be better with even more Oreos? I certainly think so!
You probably have Oreos left in the package since this recipe only used 20 cookies. Or if your family is like mine maybe those cookies are long gone!
You could chop up any extra Oreos and put them on top of the cheesecake. And while that would taste delicious I prefer to decorate with mini Oreo cookies.
These are the small snack bags of Oreos you can buy at a local gas station or convenience store. They are perfectly sized for placing around the edges and in the center of this cake. Using these mini Oreos means each slice of cheesecake will have 3 or 4 mini cookies.
I make a thick frosting with cream cheese, cream and sugar and pipe it onto the edges of the cheesecake to hold the cookies. The combination of the piping and the mini Oreos gives the cheesecake a very elegant look.
Instant Pot Oreo Cheesecake
The resulting Oreo cheesecake is rich and delicious. It tasted amazing and was the first dessert gone at my Thanksgiving dinner. This dessert is perfect for family celebrations and holidays!
Find More Cheesecake Recipes
- Blueberry Cheesecake
- Instant Pot Red Velvet Cheesecake
- Chocolate Cheesecake Stuffed Strawberries
- Pumpkin Cheesecake Trifle
- 12 Oreo cookies
- 2 Tablespoon melted butter
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 eggs
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1 Tablespoon flour
- 8 Oreo cookies
- 4 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 cup heavy cream
- 1 bag mini Oreo cookies
- Put all 12 Oreo cookies in a food processor and process until they are fine crumbs.
- Mix the melted butter into the Oreo crumbs. Press the cookie crumb mixture into the bottom of a 7 inch springform pan, completely covering the bottom.
- Put the prepared springform pan in the freezer while you make the filling.
- Put the ROOM TEMPERATURE cream cheese in an electric mixer and beat until smooth.
- Add the sugar and mix well.
- Add the eggs one at time, beating completely after adding each one and scraping down the bowl as necessary.
- Add the heavy cream, vanilla and flour and mix until smooth.
- Coarsely chop the 8 Oreo cookies. Fold them by hand into the cheesecake filling.
- Take the springform pan out of the freezer and pour the filling in it. Cover the top with a piece of foil.
Baking the Cheesecake
- If you don't have an Instant Pot sling fold a long piece of foil into a sling to fit underneath the springform pan and allow you to lift it in and out of the Instant Pot without spilling it.
- Put 1 1/2 cups of water in the Instant Pot along with a trivet to set the springform pan on.
- Use the sling to carefully lower the springform pan onto the trivet.
- Put the lid on the Instant Pot, making sure you are using a sealing ring that won't transfer any odors to the cheesecake.
- Close the lid and make sure the vent is closed. Set the Instant Pot on Manual, high pressure, for 35 minutes.
- When the Instant Pot is done let the pressure release naturally for 10 minutes. Then manually release any remaining pressure.
- Take the lid off and use the sling to carefully lift the spring form pan out. Take the foil off the cheesecake and let it cool to room temperature (about 2 hours). Keep it in the springform pan.
- Refrigerate the cheesecake in the springform pan for at least 8 hours.
Run a sharp knife around the edge of the pan to loosen the side. Then unlatch the springform pan and take the ring off.
Oreo Cheesecake Topping
- In an electric mixer beat the room temperature cream cheese until it is smooth.
- Add the sugar and mix well. Then add the cream and beat until soft and fluffy.
- Fill a pastry bag with the cream cheese mixture and pipe it around the edge of the cheesecake. You can also spread it over the top if desired to hide any cheesecake cracks.
- Place mini Oreo cookies around the edge of the cake and in the middle if desired.
The cream cheese for both the filling and the topping needs to be at room temperature. Using cold cream cheese will result in lumpy cheesecake.
You can find mini Oreo cookies at convenience stores or gas stations in snack packages. They aren't usually stocked at grocery stores.
I made this in a 7 inch springform pan in a 6 quart Instant Pot. If you try to use a different size cheesecake pan you will likely need to adjust the timing. I expect this recipe would work fine in an 8 quart Instant Pot, but I haven't actually tried it. I'd suggest increasing the water in the Instant Pot to 2 cups for an 8 quart Instant Pot.
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Amount Per Serving: Calories: 637Total Fat: 48gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 168mgSodium: 392mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 8g
Nutrition facts are estimates.