This Instant Pot Oreo Cheesecake Recipe is the best! Easy to make and delicious - this Oreo cheesecake instant pot recipe is delicious!
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This Instant Pot Oreo Cheesecake recipe is filled with cookies and cream goodness. With a crunchy Oreo crust and a creamy cheesecake filling, this easy and delicious dessert will surely satisfy your sweet tooth.
If you love a good Oreo dessert, I'm pretty sure that you'll love this Instant Pot Oreo Cheesecake. From the buttery Oreo crust to the oreo-filled cheesecake filling, this dessert tastes amazingly satisfying. Top it with Oreo crumbs, whipped cream, or a whole Oreo cookie and it will be even more delicious.
Made with an instant pot, this recipe is super easy to make without any cracks on your cheesecake. The instant pot does an amazing job cooking cheesecakes - and I found this out by constantly trying out different cheesecake recipes in my instant pot. My favorite instant pot recipes are Instant Pot Chocolate Cheesecake and Instant Pot Lemon Cheesecake and I'm sure you'll enjoy them as well!
How to Make Instant Pot Oreo Cheesecake
Form crust - Line the bottom of a springform pan with parchment paper. Combine the crushed Oreo and butter until well combined and then press firmly into the springform pan to form a crust.
Create cheesecake filling - Once smooth, add powdered sugar, eggs, vanilla, and the other cup of crushed Oreo and blend until well incorporated.
Prepare to cook- Pour the mixture into the crust and place it on a trivet in your instant pot.
Cook in an instant pot - Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes.
Let it set - Once cooked, allow to naturally release and place in freezer for 2 hours, or in the fridge for 4-6 to allow to set completely.
Serve - Serve and enjoy.
Common Questions about Instant Pot Oreo Cheesecake
How do I prevent the top of my cheesecake from cracking?
A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may be cooling too quickly. If your cheesecake cracks in the freezer, try it in the fridge next time. However, if it continues to crack don’t worry because the Oreo crumbs on top will cover it up nicely.
Is it better to let my cheesecake set in the fridge or the freezer?
This entirely depends on how much time you have. If you have the time to spare, setting your cheesecake in the fridge will help reduce the risk of cracking. However, chilling your cheesecake in the fridge will ensure it is ready within an hour or two; perfect for when you are in a pinch and need a dessert fast.
I don’t have any parchment paper; can I just spray the bottom of my pan non-stick cooking spray instead?
Unfortunately, parchment really works best for this dessert. The crème filling from the Oreos tends to stick to the pan after setting if you don’t use parchment paper. If you don’t have time to run to the store to get parchment paper, you can always scrape the crème off of your Oreos or use graham crackers if you are looking to add a nice complimentary flavor to your chocolatey cheesecake.
Why do I need to add a cup of water to my instant pot?
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 will help ensure the middle of your cake doesn’t sink after you take it out of the instant pot. Additionally, the steam helps prevent the cake from drying out, which helps to prevent cracks that may form as it cooks.
Other Delicious Cheesecake recipes:
There's nothing better than a delicious slice of cheesecake! Here are some of our favorite cheesecake recipes:
Instant Pot Oreo Cheesecake
- Line the bottom of a 7 inch spring form pan with parchment paper.
- Combine the crushed Oreo and butter until well combined and then press firmly into the spring form pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend the cream cheese until smooth.
- Once cream cheese is smooth, add powdered sugar, eggs, vanilla, and the other cup of crushed Oreo. Blend until well incorporated.
- Pour the mixture onto the chilled crust and cover with aluminum foil.
- Prepare your instant pot. Add one cup of water to the bottom of your instant pot. Place a trivet in your instant pot and place your covered spring form pan on top of the trivet.
- Cover your instant pot and set your instant pot to sealing, high pressure for 35 minutes. It will take about 5 minutes to come to pressure
- Once cooked, allow the pressure to naturally release (about 20 minutes)
- Place the cheesecake in the freezer for 2 hours, or in the fridge for 4-6 hours to allow to set completely.