Instant Pot Oreo Cheesecake

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

For this recipe, you can use Oreo cookie crumbs that have already been crushed or do it yourself in a food processor.

Make sure that the butter has been fully melted so that it can easily be mixed with the Oreo crumbs to form the crust of your cheesecake.

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.

Spray the bottom of your 7-inch springform pan with non-stick cooking spray.

Combine the crushed Oreos with the sugar and melted butter, patting down into the bottom of the springform pan.

Step 3: Make the Batter

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.

Carefully fold in the Oreo crumbs and stir until combined fully into the batter.

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.

You can also drizzle the cheesecake with chocolate syrup if you’re serving chocolate fanatics.

 

 

Instant Pot Oreo Cheesecake Recipe

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Why Do I have to Cool Instant Pot Oreo Cheesecake for so Long?

There is really nothing more difficult than waiting for your delicious cheesecake to fully cool and set. Especially for cheesecake lovers.

For the yummiest and best results, place your cheesecake into the fridge for at least the recommended 4 hours. In fact, allowing it to chill overnight is best.

Remember, you can not rush perfection. Keep this Instant Pot Oreo Cheesecake in the fridge until it is properly set.

More Instant Pot Cheesecake Recipes

Once you’ve made one Instant Pot cheesecake, you’ll be hooked! When you’re ready to try another one, here are a couple others to try.

This Instant Pot Chocolate Cheesecake is perfect for chocolate lovers. Top with berries to sneak in some antioxidants and also to create a great flavor combination!

One of my favorites is this Instant Pot Peanut Butter Cheesecake. If you like peanut butter cups, you’re going to love this cheesecake.

Looking for a lighter and fresher cheesecake? Try this Instant Pot Orange Cream Cheesecake!