Last Updated on May 11, 2022 by Corinne Schmitt
Many people love to have a delicious dessert to serve as the finale to their meals. This Instant Pot Oreo Cheesecake provides the perfect end to a wonderful dinner. Not only is it done rather quickly, but everyone will love it.
Many people love the flavour of an Oreo, but when you pair that with a delectable cheesecake filling, the possibilities are endless. This dessert is not only nostalgic, as it reminds you of your favorite cookie, but it is also incredibly rich and decadent. This Instant Pot Oreo Cheesecake will change the way you look at dessert forever.
The good news is that this dessert can be done rather easily. It requires quite a bit of time to cool both on the counter and then again in the refrigerator, but the entire process is much simpler and more consistent in results than its traditional counterpart, thanks to the Instant Pot.
You’re going to love the delicious cookies and cream flavor and texture of this dessert!
How to Make Instant Pot Oreo Cheesecake
Combining America’s favorite cookie with its favorite dessert seems like an obvious win, right? If you are looking for a surefire hit for dessert, this is going to be your go-to. Here’s how to make it.
Equipment Needed
In addition to your Instant Pot, you’ll need a few additional items:
- A 7-inch cheesecake pan (I like this one since it fits perfectly inside the pot)
- Aluminum foil (to create a sling to make it easier to lower the pan and remove it from the Instant Pot)
- A silicone spatula (to get every last ounce of batter from the mixing bowl to the pan and also to swirl the food coloring)
Ingredients Needed
The crust of this cheesecake is more than the bottom layer, it’s full of the starring flavor. Here’s what you’ll need to make it:
- 3/4 cup Oreo crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the creamy cheesecake filling you’ll need:
- 2 8-ounce packages of regular cream cheese
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- ½ cup crushed Oreos
Step 1: Soften Cream Cheese
Before making this cake, you want to ensure that you have allowed the cream cheese to soften. You do not want to attempt to make this with cream cheese fresh out of the fridge.
Step 2: Prepare the Crust
The crust of this recipe features Oreos. Use a food processor to crumble them if you’re doing it yourself. If you do not have a food processor you can purchase pre-crushed Oreos.
Combine the crushed Oreos with the sugar and melted butter, patting down into the bottom of the springform pan.
Cream together the softened cream cheese and sugar until smooth.
Add in one egg at a time slowly combining and then mix in the vanilla extract and sour cream until smooth.
Step 4: Prepare to Pressure Cook
Pour the mixture into the springform pan overtop of the crust.
Run a fork back and forth through the batter to work out any air bubbles. This is essential to creating the perfect cheesecake texture.
Cover the pan with foil and pour two cups of water into the inner pot of the Instant Pot.
Step 5: Pressure Cook
Using aluminum foil, make a sling. This sling can be used to lower and remove the cheesecake both into and out of the pot.
Close the lid of the Instant Pot and set the valve to sealing.
Set the Instant Pot on manual high pressure for 35 minutes. When time is up, allow the instant pot to perform a natural release for 12 minutes before turning the valve to venting to let out the remaining steam.
Allow the cheesecake to cool on the counter for an hour before placing it in the fridge for an additional 4 hours.
You can slice and serve as is. I like to add an Oreo cookie to the top of each slice for added visual appeal.
Instant Pot Oreo Cheesecake
Ingredients
Crust
- 3/4 cup Oreo crumbs
- 2 tablespoons butter melted
- 1 tablespoon sugar
Cheesecake
- 2 8-ounce packages regular cream cheese softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- ½ cup Oreo crumbs
Instructions
- Combine Oreo crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
- Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth. Mix in the Oreo crumbs.
- Pour into springform pan on top of the Oreo crust.
- Run a fork back and forth through the cheesecake several times to remove air bubbles.
- Cover with foil.
- Pour two cups of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker.
- Close the lid of the Instant Pot and turn to sealing position.
- Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
- Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
I was wondering what size of instant pot you used? I couldn’t find it anywhere. Maybe I missed it. 🤷♀️
I have both a 6-quart and an 8-quart. I use the 6-quart for my posts though since that’s what most people have.