This Oreo cheesecake recipe makes the best cookies and cream dessert ever, with a rich, creamy filling full of crushed Oreos. You really need to make an Instant Pot cheesecake for the holidays!
If you love a good cookies and cream dessert, you have to try this Instant Pot Oreo Cheesecake recipe. It's so simple to make, it's practically failproof!
The pressure cooker does an amazing job of baking desserts. I found this out by constantly trying out different cheesecake recipes in my instant pot.
Why You'll Love This Recipe
- No-fuss recipe. There's no water bath to prepare and you don't even have to monitor it as it bakes. The pressure cooker does all of the work for you!
- Won't heat up your kitchen. Because the IP won't heat up your kitchen, you can make this Oreo cheesecake any time- even in the summer!
- Minimal ingredients! There are just a few ingredients, but they work together perfectly to create a rich and creamy cheesecake!
- A flourless, gluten free dessert!
The consistency of this Instant Pot cheesecake is dense and creamy, like a traditional baked cheesecake. I also have a no bake Oreo cheesecake recipe, but it has a Cool Whip base, so the consistency is completely different from this one.
Ingredients in My Oreo Cheesecake Recipe
See ingredient substitutions in the next section. ⬇️
You only need two ingredients to make the cookie crust:
- Crushed Oreos
- salted butter
For the cookies and cream filling, you'll need:
- full-fat cream cheese: Be sure to use block-style cream cheese, not the type that comes in a tub.
- Oreo cookies: You can use the Double-Stuf cookies, but honestly, the regular variety is fine.
- powdered sugar: I like to use confectioner's sugar rather than granulated sugar because it prevents the filling from being grainy.
- eggs: Because this a flourless cheesecake, the eggs are very important. They provide structure to hold the dessert together.
- vanilla extract
Equipment
To bake a cheesecake in the Instant Pot, you will need a 7-inch springform pan, and an Instant Pot trivet to bake it on.
To make the crust, you can crush the cookies in a zip-top bag, or use a food processor.
You'll need either an electric hand mixer or a stand mixer to prepare the cheesecake filling.
Substitutions and Recipe Variations
- Oreo cookies: You can use any brand of chocolate sandwich cookies. If you want, you can even swap the Oreos for a different flavor of cookie, or make a graham cracker crust instead. My cherry cheesecake recipe uses a graham cracker crust.
- butter: If you need to use dairy-free butter, that will work fine.
- cream cheese: Using full-fat cream cheese is the best way to create a rich flavor. The extra water content in low-fat cream cheese can cause your dessert to be runny.
- eggs: Egg yolks are important for creating moisture and providing structure. Without flour to hold the chocolate cheesecake filling together, the eggs are a very important ingredient and should not be substituted.
How to Make Oreo Cheesecake in the Instant Pot
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the crust and let it chill while you make the filling.
- Prepare the cheesecake filling in a large bowl.
- Pour the mixture into the chilled crust.
- Cover the Oreo cheesecake with aluminum foil and cook in Instant Pot.
Liz's Tips for the Best Instant Pot Cheesecake
- Use room temperature ingredients. Using room temp ingredients significantly reduces the chance of lumps, and makes mixing the ingredients a breeze.
- Take its temperature: If you're unsure that your cheesecake is cooked through, use an instant-read thermometer. An internal temperature of about 145°F. is ideal.
- Chill before serving. Like any other cheesecake recipe, your Instant Pot cheesecake will be hot when it is finished pressure cooking. You'll need to refrigerate it to allow the filling to set up completely. You can chill it in the fridge for a few hours, or freeze it for an hour.
- Avoid cooling it down too quickly. Otherwise, the cheesecake may end up with a crack in the top.
- If you do have cracks, they're easy to cover up! Either sprinkle crushed Oreo crumbs over the top, or get fancy and cover it with chocolate ganache.
Storing and Freezing
Storing: Instant Pot cheesecakes need to be kept covered and in the refrigerator due to the eggs and dairy products in them. Cover with plastic wrap and store in an airtight container to maintain maximum freshness. In the fridge, your cookies and cream dessert will keep for about 5 days.
Freezing: To extend the life of your cheesecake, you can freeze it for up to 3 months. To make it easier to serve, cut the cake into 8 slices and place a piece of wax paper between each cut. Thaw at room temperature for 30 minutes before serving.
Instant Pot Cheesecake Recipe FAQ
A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may have cooled down too quickly. If you need to cover up a crack, you can sprinkle some chopped cookies over the filling, or cover the top of the dessert with chocolate ganache.
This entirely depends on how much time you have. If you have the time to spare, chilling the cheesecake in the fridge will help reduce the risk of cracking. However, chilling your cheesecake in the freezer will ensure it is ready within an hour or two; perfect for when you are in a pinch and need a dessert fast.
Water baths are a common and useful tool when it comes to baking a cheesecake. The steam from the water helps control the rise of the cheesecake and ensures the middle of your cake doesn’t sink after you take it out of the pressure cooker. Additionally, the steam helps prevent the cake from drying out and cracking.
Other Easy Cheesecake Recipes
There's nothing better than a delicious slice of cheesecake! Here are some of my favorite recipes:
Instant Pot Oreo Cheesecake
Ingredients
Crust
- 1 ½ cups crushed Oreos or other chocolate sandwich cookies
- ¼ cup salted butter melted
Cheesecake filling
- 16 oz cream cheese block-style
- ½ cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper.
- In the bowl of a food processor, pulse to combine the crushed cookies and butter until well combined. Press the mixture firmly into the springform pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using an electric hand mixer and large mixing bowl, or stand mixer fitted with the paddle attachment, blend the cream cheese until smooth.
- Add powdered sugar, eggs, vanilla, and the other cup of crushed Oreos to the bowl. Blend on medium-high speed to incorporate.
- Pour the mixture into the chilled crust and cover the pan with aluminum foil.
- Prepare your pressure cooker. Add one cup of water to the bottom of your Instant Pot. Place a trivet in the water and place your covered springform pan on top of the trivet.
- Attach the lid and set your instant pot valve to Sealing. Manually set it to cook on High pressure for 35 minutes. *It will take about 5 minutes to come to pressure
- Once cooked, allow a natural release of pressure (about 20 minutes).
- Place the cheesecake in the freezer for 2 hours, or in the fridge for 4-6 hours to allow it to set completely.
Helpful Notes and Tips From Liz
-
- Use room temperature ingredients. Using room temp ingredients significantly reduces the chance of lumps, and makes mixing the ingredients a breeze.
- Take its temperature: If you're unsure that your cheesecake is cooked through, use an instant-read thermometer. An internal temperature of about 145°F. is ideal.
- Chill before serving. Like any other cheesecake recipe, your Instant Pot cheesecake will be hot when it comes out of the pressure cooker. Before serving, you will need to refrigerate it for about 4 hours, or freeze it for an hour or two.
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