Instant Pot Oreo Cheesecake
Instant Pot Oreo Cheesecake is the easiest cookies and cream cheesecake you can ever make. It has an Oreo crust and crushed cookies mixed into the batter, topped with a white chocolate ganache and more Oreos! Wow!
Table of contents
Since I have tried my hands at making an instant pot cheesecake I was hooked, just a few days after that, I was back in action making this Instant Pot Oreo Cheesecake that has been a huge success.
My favorite thing about this cheesecake is combining my two favorite desserts: Oreo cookies and cheesecake. Blending the crunchy chocolatey cookies with the silky sweet cheesecake filling was a genius idea, and making it in the Instant Pot was even smarter.
Not only does it get done faster, but it is safe from cracks and other mishaps because it has its own built-in water bath. Following my steps, the prep time is just over 20 minutes and then it only takes 30 minutes to cook. That is another reason why everyone will love this recipe.
What makes it even more sinful is the sweet white chocolate ganache frosting and more crushed Oreo cookies! You have an Oreo crust, Oreos in the filling and also as a topping!
Why you will love this recipe
- Two desserts in one: Mixing Oreo cookies and cheesecake is a wonderful idea and perfect for the instant pot.
- Fast and easy to make: It only takes 20 minutes to prepare and 30 minutes to cook.
- Rich and velvety texture: With the perfect balance of creamy ingredients, this dessert is so smooth and creamy.
- No water bath required: The instant pot has its own water bath built into it, so no worries about cracks.
What you’ll need to make instant pot Oreo cheesecake
Special items
- An instant pot – I use a Duo Plus instant pot.
- Springform pan – A seven-inch pan is what I use.
- Food processor – To grind the cookies.
- Stand mixer – For blending the cheesecake ingredients.
- Bowls
- Cups
Ingredients
For the crust:
- Oreo cookies – I used 15 regular Oreos for the crust, with the middles.
- Melted butter – The melted butter is the glue that holds the crust together as well as adding a delicious buttery flavor.
For the batter:
- Cream cheese – Only use full-fat, brick-style cream cheese. I recommend using Philadelphia-style cream cheese because it is a high-quality brand name.
- White granulated sugar – Granulated sugar has crystals small enough to dissolve into the batter but big enough to create air pockets when creamed with the butter.
- Large eggs – Make sure they are at room temperature because they will whip up fuller and hold their shape better.
- Heavy cream – Room temperature cream blends together better than cold. Using cold cream will cause ingredients to clump up and make the cheesecake lumpy.
- Oreo cookies – Regular-style Oreos, chopped into bite-sized pieces for the filling. I love Oreos, and this recipe is all about them.
- Vanilla extract – Make sure it is 100% pure vanilla extract and not just vanilla flavoring, so it does not have a bitter aftertaste.
- Cornstarch – This is the perfect thickening agent to use since it can also lighten it and make it airier.
For the ganache:
- White chocolate chips – Get a high-quality brand like Ghirardelli or Merckens. It is the main ingredient in this part of the recipe.
- Heavy whipping cream – Make sure it is high-fat heavy whipping cream to get a rich and thick frosting.
- Oreo cookies – Chopped for decorating the cake.
How to make instant pot Oreo cheesecake?
- Prep the pan and ingredients: Before beginning, I remove the cheesecake batter ingredients so they will be at room temperature when I am ready for them. Then, I lightly coat a seven-inch springform pan with baking spray and place a parchment circle at the bottom.
- Make the crust: Then, the cookies go into the food processor to be finely crumbed. After, I mix it with butter and press it into the pan. Using a measuring cup, I press the crust into the bottom and up the sides of the pan before putting it in the freezer to chill for 20 minutes.
- Make the filling: Next, I beat the cream cheese, sugar, and cornstarch in my stand mixer on medium-low until it is light and fluffy. Then, after scraping the sides of the bowl, I turn the beater to low and add the heavy cream before adding the eggs one at a time.
- Fold in Oreos: Then, it is time to add the vanilla and scrape the sides and bottom of the bowl again before gently folding in the chopped Oreos.
- Fill the pan: The last thing to do is to pour it into the chilled crust.
- Pressure cook the cake: When all that is done, I put the trivet into the instant pot and then add one and a half cups of water. I cover the cheesecake with aluminum foil to keep out condensation and place it on top of the trivet before setting it to high for 30 minutes.
- Release the pressure: Once it is finished, it will need a 20-minute natural release before being opened. It is cooled for one hour on a cooling rack, and then I leave it in the fridge overnight or for at least six hours.
- Make the ganache: To make the ganache, I heat the heavy cream in the microwave for 45 seconds until it starts to bubble. Then, the chocolate chips go into another bowl so I can pour the hot cream on top of them. I let them sit for one minute before stirring. If it is not all melted, I give it another 20 seconds in the microwave.
- Decorate, chill, and serve: Last, I take the cheesecake out of the pan and place it on a serving plate, pour the ganache on top, and top it with chopped Oreos. After it settles, I let it chill for 15 to 30 minutes before serving.
Expert tip
Removing a cheesecake from a springform pan
Springform pans are amazing, but they have to be prepared before using them. First, spray the bottom and sides with non-stick baking spray. Then, place a round piece of parchment paper in the bottom of the pan.
The spray will help keep the parchment paper from moving around in the pan as well as keeping the cake from sticking to the sides. Then, after the cheesecake has cooked and completely cooled, run a butter knife around the edges to loosen it.
After that, unlock the latch to remove the ring from around the cheesecake and lift it off very carefully. Once it is off, run an offset spatula around the cheesecake to smooth the sides. Then, use a long flat knife to loosen the cake from the bottom of the pan. Now, remove the parchment paper and place the cake on a serving platter.
Smooth everything out again before adding the ganache and decorations. It is also good to let the cake chill for about 15 to 30 minutes before slicing it with a hot knife. I like to dip my knife in hot water and wipe it with a paper towel between each cut to get beautiful slices.
Recipe variations and add-ins:
- Other flavors: Oreos come in so many flavors, that the choices are endless. One of my favorites are a peanut butter Oreo crust with chocolate peanut butter pie Oreo filling and dark chocolate Oreo topping.
- Different crust: Instead of using an Oreo crust, use graham crackers or another type of cookie.
- Whipped cream: Lighten up the topping by using my easy whipped cream recipe instead.
- Instead of ganache, use this Oreo buttercream frosting to decorate the top of this scrumptious dessert.
- Make it festive: If there is a special occasion coming up, add some rainbow sprinkles and candy glitter on top.
- Nutty top: Another way to top this cheesecake is to sprinkle on some chopped pecans or walnuts.
Serving suggestions:
Here are some of my favorite ways to serve this delicious cheesecake.
- The perfect ice cream to serve with this Oreo cheesecake is my 3 ingredient Oreo ice cream. They are made for each other.
- Serve it drizzled with hot sauce and with a dollop of whipped cream on the side.
- If you are looking for a good wine to go with this delicious cheesecake, Cabernet Sauvignon is wonderful.
- Another way to wash it down is with a glass of ice-cold milk or a cup of hot coffee.
- Oreo cheesecake is a fabulous dessert to follow up this mouthwatering beef bourguignon.
Frequently asked questions
Why is my instant pot Oreo cheesecake runny?
It could be from overmixing it or that the pan you used was smaller. I use a seven-inch pan so if yours is smaller, it will take longer to cook. Either way, put it back into the instant pot for another five minutes and then let it naturally release for 10 minutes. If it is still too runny, give it another five minutes. After that, I would try chilling it longer. Give it another few hours in the fridge.
How do I tell when my instant pot cheesecake is done?
The easiest way to tell whether the cheesecake is done or not is to remove the aluminum foil and tap the side of the pan. If the middle has just a slight jiggle but the outer circle is set, it is done. A more accurate way to tell is to use an instant-read thermometer.
The internal temperature should read 150 degrees F when it is finished. The problem with an instant pot is that it is closed until the time is up and then you have to wait for the pressure to be released. After that, check the temperature and see if it needs to be cooked longer.
Why is my instant pot Oreo cheesecake cracked?
Using an instant pot is a foolproof method of making a cheesecake without a crack because it has its own built-in water bath. However, there are other things that cause cracks. Overcooking it is one of the main issues. It can also be caused by using low-fat ingredients. Also, use the best cream cheese. It is the star of the show. Finally, make sure all the ingredients are at room temperature before making the filling.
Why is my cheesecake grainy?
One of the main reasons for grainy cheesecake is low-fat ingredients. It could also turn out grainy if whipped cream cheese was used. The whipped cream cheese is coagulated with lactic acid which can cause graininess. Overbaked cheesecake can also be an issue because it will turn dry and gritty from the egg proteins. But it may also be from a drastic temperature change. Let the cake cool gradually.
How to store:
- Refrigerate: Refrigerate for up to three days in a sealed container.
- Freezing: Wrap leftovers in plastic and put them in freezer bags and they can be frozen for up to three months.
- Defrost: Thaw overnight in the fridge for the best flavor.
More instant pot cheesecakes:
Recipe tips:
- Be sure the ingredients are softened to room temperature before using them.
- Spray the springform pan with baking spray and place parchment paper at the bottom to keep your cheesecake from sticking.
- I dip my knife in hot water and clean it off with a paper towel after each cut for neat slices.
- Only use full-fat, brick-style cream cheese for the best flavor, texture, and thickness.
- Using low-fat cream cheese can also cause your cheesecake to crack or become grainy.
- Overbaking can also create cracks and graininess.
Instant Pot Oreo Cheesecake
Ingredients
Crust:
- 15 Oreo Cookies
- 3 tablespoons melted butter
Batter:
- 2 packages (8 ounces each) cream cheese at room temperature
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs at room temperature
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 10 Oreo Cookies chopped
White Chocolate Ganache (optional):
- 1/3 cup heavy whipping cream
- 1 cup white chocolate chips
Garnish:
- 8 Oreo Cookies chopped
Instructions
Cheesecake Crust:
- Lightly coat a 7×3-inch springform pan with nonstick spray and set aside.
- Add the cookies to a food processor and finely process until crumbs are formed. Or add the cookies to a ziplock bag and crush them using a rolling pin.
- Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
- Refrigerate for at least 20 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- Add the cream cheese, sugar, and cornstarch to a large bowl using a stand mixer and beat until light and fluffy at medium to low speed. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, beat in heavy cream. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and beat after each addition until well combined. Beat in the vanilla extract.
- Stir in chopped Oreo cookies.
- Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan.
Cook:
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
- Gently transfer the cheesecake pan to the top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
- Select the manual setting and adjust the pressure to high. If using a springform pan that is 7×3 inches, cook for 30 minutes; if using a 6-inch pan, add five more minutes and cook for 35 minutes.
- Note: 30 minutes worked perfectly for me. Sometimes, based on elevation and other factors, cooking time can be different. If you have never made cheesecakes in your IP and are unsure what cooking time works best, I recommend cooking for 35 minutes to be safe. Thirty minutes will result in a creamier cheesecake, and 35 minutes will result in a denser cheesecake.
- When finished cooking, the Instant Pot beeps and releases pressure naturally for about 20-30 minutes.
- Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
- Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.
White Chocolate Ganache (optional):
- Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds until it's just beginning to bubble.
- Add white chocolate chips to a medium bowl, and pour the hot, heavy cream over them, ensuring they are fully covered with cream. Allow mixture to sit for 1 minute.
- Stir slowly until the cream and white chocolate chips are combined. Some chocolate bits may not be fully melted yet; in that case, heat the mixture again for 20 seconds and stir. Please repeat as necessary until all the chocolate bits are fully melted and incorporated.
- If the mixture is too thin or thick, add a few more chocolate chips or heavy cream.
- Remove the cheesecake from the pan, place it on a serving plate, and pour white chocolate ganaches over it.
- Immediately garnish with chopped Oreo Cookies.
- Wait for the white chocolate ganache to settle/Harden before slicing and serving the cheesecake.
- Refrigerate the cheesecake, covered loosely with aluminum foil or plastic wrap. It will keep for up to one week in the fridge.