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Instant Pot Oreo Cheesecake

If you are an orea lover, this dessert is for you.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cheesecake, oreo
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 583kcal



  • 3/4 cup Oreo crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon sugar


  • 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


  • 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.


Calories: 583kcal | Carbohydrates: 51g | Protein: 8g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 458mg | Potassium: 210mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1271IU | Calcium: 100mg | Iron: 3mg