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+ servings
5 from 1 vote
Instant Pot Oreo Cheesecake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

If you are an orea lover, this dessert is for you.

Course: Dessert
Cuisine: American
Keyword: cheesecake, oreo
Servings: 6
Calories: 583 kcal
  • 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
  1. 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.
  2. 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.
  3. Pour into springform pan on top of the Oreo crust.
  4. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  5. Cover with foil.
  6. Pour two cups of water into the inner pot of the Instant Pot.
  7. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  8. Close the lid of the Instant Pot and turn to sealing position.
  9. 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.
  10. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
Nutrition Facts
Instant Pot Oreo Cheesecake
Amount Per Serving
Calories 583 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Cholesterol 153mg51%
Sodium 458mg20%
Potassium 210mg6%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 41g46%
Protein 8g16%
Vitamin A 1271IU25%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.