Instant Pot Oreo Cheesecake Recipe
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Instant Pot Oreo Cheesecake Recipe – The perfect cheesecake recipe for the Oreo lover! Put your Instant Pot to work to make this delicious, failproof cheesecake recipe in a fraction of the time!
If you love cheesecake but hate the amount of time it takes to make it, then this Instant Pot Oreo Cheesecake is the answer to your prayers! So easy, delicious, and absolutely fail proof, I think you’ll love the results from using your Instant Pot.
Instant Pot Oreo Cheesecake Recipe
Special Equipment Needed to Make Instant Pot Cheesecake Recipe
Instant Pot – To make your cheesecake in an Instant Pot, you’ll want to use a 6- or 8- quart Instant Pot. For all of my recipe testing, I’ve used my 6-quart.
Springform Pan – You’ll need a 7-inch springform pan with a removable bottom. It fits perfectly into your 6- quart Instant Pot and works perfectly for this recipe.
Trivet with Handles – You’ll use the trivet with handles that is included with your Instant Pot so that you can easily lower the cheesecake into and lift it out of the Instant Pot.
How to Make Instant Pot Oreo Cheesecake
Oreo Cheesecake Crust
To make your cheesecake in your Instant Pot, you’ll first begin by preparing your springform pan by spraying your pan with nonstick spray. You can also line the bottom of the springform pan with a piece of parchment that you’ve cut to fit the removable bottom of the pan, but I have found that step to not be absolutely necessary if I prepare my pan well. Once your pan is prepped, set it aside as you make your Oreo crust.
For the Oreo crust, add the Oreos to a zip top bag, remove as much of the air as possible from the bag as you seal it. Then, use a rolling pin and crush the cookies into crumbs. Add your Oreo crumbs to a medium bowl and stir in your melted butter until just combined. Pour the crumbs into the prepared springform pan and press into the pan. I like to use the bottom of a measuring cup. Place your crust into the freezer for 10 minutes. The timing works out well as you are preparing your cheesecake filling.
Oreo Cheesecake Filling
To make the Oreo cheesecake filling, add your cream cheese, sweetened condensed milk, sugar, and cornstarch to a medium bowl. Use an electric mixer and cream all of the ingredients together until well blended. Mix in your egg, one at a time, until well combined. Add your sour cream and continue to beat the mixture for another minute.
Remove your springform pan from the freezer and pour your cheesecake filling on top of the crust. Arrange your springform pan onto the trivet with handles. Pour your water into the bottom of the Instant Pot and then lower the trivet, using the handles, down into the Instant Pot insert. Secure the lid to the Instant Pot, make sure that the vent is sealed, and set your time for 25 minutes at high pressure.
Then, allow your pressure to release naturally for 10 minutes and then use the quick release method to release any additional pressure from the Instant Pot. Carefully remove the lid of the Instant Pot and then, using the provided silicon mitts, lift the Oreo cheesecake from the Instant Pot using the handles of the trivet. Your cheesecake will have risen considerably but will reduce as it cools.
Allow the cheesecake to cool on top of the trivet on the counter and then cover and refrigerate for four hours to cool completely. Once completely chilled, top with whipped cream and broken Oreos and serve.
This size cheesecake is perfect for eight servings and is always a hit when I serve it!
Make-Ahead Instant Pot Oreo Cheesecake Recipe
Once your cheesecake has cooled, you can allow it to chill in the refrigerator for up to 3 days before serving. You’ll want to make sure to make your whipped cream to top your cheesecake right before serving.
Here’s my Instant Pot Oreo Cheesecake Recipe. I hope you love it as much as we do!
Instant Pot Oreo Cheesecake Recipe
Ingredients
Oreo Cookie Crust
- 10-12 Oreo cookies
- 2 tablespoons butter , melted
Oreo Cheesecake Filling
- 2 (8-ounce) packages cream cheese
- 1/4 cup sweetened condensed milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons lemon juice
- 1 (8-ounce) container sour cream
Oreo Cheesecake Topping
- Whipped Cream
- Oreo cookies
Instructions
Oreo Cheesecake Crust
- Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom of the springform pan with parchment paper, if desired. Set aside.
- Place Oreos into a large zip top bag. Press as you seal to remove as much air as possible from the bag. Use a rolling pin and crush the Oreos into crumbs.
- Pour the Oreo crumbs into a medium bowl. Add the melted butter to the Oreos and mix until combined.
- Press the Oreo mixture into the bottom of the prepared 7-inch springform pan. Place into the freezer for 10 minutes.
Oreo Cheesecake Filling
- Mix together the cream cheese, condensed milk, sugar, and cornstarch until well blended with an electric mixer. Add eggs, one at a time, and beat well. Add lemon juice and vanilla extract until well blended. Add sour cream and beat for 1 more minute.
- Pour the cheesecake filling over the crust into the springform pan.
- Pour a cup of water into the bottom of the Instant Pot pot. Arrange the springform pan onto the trivet and lower into the Instant Pot pot.
- Secure the lid to the Instant Pot. Set the timer for 25 minutes at High pressure. Allow the pressure to release naturally for 10 minutes and then carefully quick-release the remaining pressure.
- Carefully remove the lid to the Instant Pot. Using the handles of the trivet, lift the cheesecake from the Instant Pot pot. The cheesecake will have risen considerably, but will reduce as it cools.
- Allow the Oreo cheesecake to cool on the trivet, cover well with wrap, and refrigerate until chilled completely, about 4 hours.
- Remove the cheesecake from the refrigerator and remove the sides of the springform pan.
- Top the cheesecake with whipped cream and crumbled Oreo cookies for serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Robyn. I have a question about step 6 in the directions where it says “remove the cheesecake from the pan, cover well with wrap,” How do you wrap a cheesecake without damaging the top?
Kari, you don’t remove the cheesecake from the pan before you wrap it. The instructions should read to cool the cheesecake on the trivet, cover well with wrap, refrigerate for 4 hours. Remove from the refrigerator and remove the sides of the springform pan. Top the cheesecake with whipped cream and crumbles Oreos. I hope this helps.
How do you cook this in a conventional oven
As I don’t have a one pot ?
Hi Faye,
You might like this version of my Oreo Cheesecake made conventionally without the Instant Pot.
Looks and sounds yummy. My question is: why didn’t you use a food processor to crush the cookies? That’s what I’ve always done. And add the melted butter too.
Hi Ann,
You certainly can use a food processor for crushing the Oreos for the cookie crust. I wanted to simplify the recipe and show that you didn’t have to have two appliances to make the cheesecake. Also, if you like a finer crumb for your crust, using the food processor will definitely be a huge help! xo
Do you have instructions to make this without an instant? I don’t own one but would still love to make this!
Hi Stephanie,
You might like this version of my Oreo Cheesecake made conventionally without the Instant Pot.