Instant Pot Oreo Cheesecake

This Oreo cheesecake recipe makes a rich, creamy cookies and cream dessert. This Instant Pot cheesecake recipe makes a yummy treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Chilling Time 2

Total Time 3 15

Servings slices

Calories 530kcal

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.

1. Use room temperature ingredients. Using room temp ingredients significantly reduces the chance of lumps, and makes mixing the ingredients a breeze.
2. 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.
3. 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.