Instant Pot Oreo Cheesecake

Introduction

This Instant Pot Oreo Cheesecake transforms a classic diner dessert into a foolproof, incredibly creamy treat you can make in minutes of active time. The magic of the pressure cooker creates a perfectly set, crack-free cheesecake with a deep Oreo flavor in both crust and filling. You get an impressive, decadent result with minimal fuss and no need for a water bath.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 35 minutes (plus natural and rapid release, and chilling time)

Total Time: About 1 hour 15 minutes active, plus 6+ hours to chill

Servings: 8

Ingredients

• 12 Oreo cookies (crushed into crumbs)
• 3 Tbsp unsalted butter (melted)
• 16 oz cream cheese (2 8 oz packages, well softened at room temp)
• 1/2 cup granulated sugar
• 2 large eggs (at room temperature)
• 1/4 cup sour cream
• 3 Tbsp all-purpose flour (sifted)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 15 Oreo cookies (roughly chopped, divided)
• 1 1/2 cups water (for the bottom of instant pot)
• 1 cup whipped cream (for topping)

Instructions

1. Prepare the pan: Grease a 7-inch springform pan lightly. Tear off a long piece of aluminum foil and wrap it around the outside bottom and up the sides of the pan to prevent water from seeping in.
2. Make the crust: In a medium bowl, mix the 12 crushed Oreo crumbs with the melted butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.
3. Make the filling: In a large bowl using a hand mixer (or stand mixer), beat the softened cream cheese and sugar on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl.
4. Add the eggs one at a time, beating on low speed just until incorporated after each addition. Scrape the bowl again.
5. Add the sour cream, sifted flour, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on low speed just until the mixture is smooth and uniform, being careful not to overmix.
6. Fold in roughly 2/3 of the chopped Oreo cookies (reserve the rest for topping).
7. Assemble: Remove the pan from the freezer. Pour the cheesecake filling over the crust and spread it evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle the remaining chopped Oreos over the top.
8. Cook: Pour the 1 1/2 cups of water into the inner pot of the Instant Pot. Place the trivet that came with the pot inside. Carefully lower the cheesecake pan onto the trivet using a foil sling for easier lowering and removal.
9. Secure the lid, set the valve to “Sealing,” and select High Pressure for 35 minutes. Once the cook cycle is complete, let the pressure release naturally for 15 minutes, then perform a quick release for any remaining pressure.
10. Chill: Carefully remove the pan using the foil sling. The center will be slightly jiggly but set. Let the cheesecake cool to room temperature on a wire rack, about 1 hour. Then, cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
11. Serve: Run a thin knife around the edge of the pan before releasing the springform collar. Top slices with the whipped cream and any extra reserved Oreo pieces if desired.

Variations

• Mini Cheesecakes: Use a silicone egg bite mold. Prepare the crust and filling as directed, layer a spoonful of crumb mixture then filling into each cavity, and cook on High Pressure for 10 minutes with a 10-minute natural release.
• Cookies & Cream Swirl: Reserve 1/4 cup of plain filling before adding the chopped Oreos. After pouring the main filling into the pan, dollop the plain filling on top and swirl with a knife for a marbled effect.
• Frozen Dessert: For a no-bake style, simply chill the filled cheesecake in the freezer for 4-5 hours until firm. Let sit at room temperature for 10 minutes before serving for a perfect ice cream cake texture.
• Deconstructed Serving: Skip the springform pan entirely. Crumble the prepared crust into the bottom of individual glasses, pipe or spoon the chilled filling on top, and garnish with whipped cream and cookie pieces.

Tips for Success

• Ensure your cream cheese and eggs are truly at room temperature for a silky-smooth filling without lumps.
• Don’t skip the foil wrap on the springform pan—it’s crucial for keeping the crust dry.
• When mixing the filling, scrape down the bowl and beaters often to incorporate everything evenly.
• Allow for the full chilling time; this sets the texture and intensifies the flavors, making it much easier to slice cleanly.

Storage & Reheating

Store the cheesecake, covered tightly in the springform pan or transferred to an airtight container, in the refrigerator for up to 5 days. For longer storage, wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. This cheesecake is best served chilled and does not require reheating.

FAQ

Can I use regular butter instead of unsalted?

Yes, you can. The salt in salted butter is minimal and won’t significantly affect the flavor in this recipe.

Do I have to use a springform pan?

It is highly recommended for easy removal. A 7-inch round cake pan lined with parchment paper can work in a pinch, but unmolding will be trickier.

What if I don’t have a trivet?

You can create a makeshift trivet using balled-up aluminum foil or a small, heat-safe ramekin to keep the pan elevated above the water.

Why is my filling lumpy?

This is almost always due to cream cheese that is too cold. To fix it, you can strain the filling through a fine-mesh sieve before pouring it into the crust to remove lumps.

Can I double this recipe?

Yes, you can double the ingredients and bake it in a 9-inch springform pan. You may need to increase the cook time by 5-10 minutes.

What’s the purpose of the flour?

The small amount of flour acts as a stabilizer, helping the cheesecake set properly and giving it a slight structure without making it dense.