Instant Pot Oreo Cheesecake [VIDEO]

Catalina Castravet
By Catalina Castravet
4.93 from 14 reviews

Instant Pot Oreo Cheesecake is the easiest cookies’n’cream cheesecake you can ever make. With an Oreo crust and crushed cookies mixed into the batter.

Instant Pot Cheesecakes are so easy to make and delicious. We love this Instant Pot Original Cheesecake which I like to top with a lot of fresh berries, and this Pumpkin Cheesecake is perfect for the holidays.

Photo of instant pot oreo cheesecake.

Best Instant Pot Oreo Cheesecake

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.

Making cheesecakes in my Instant Pot is probably one of my favorite things! I am just so pumped and excited that I don’t have to fear for cheesecake cracks, overcooked or sunk in the center cakes. The cheesecakes end up perfect all the time with no babysitting involved.

Why make the Instant Pot Oreo Cheesecake Recipe:

Making cheesecake in the pressure cooker is by far the easiest way to cook it perfectly. The IP will cook it uniformly and it also creates the perfect environment to avoid cracks.

Also, because it has the right amount of moisture,  it creates the effect of a water bath. You don’t have to pick through the oven window anymore, you set up the timer and once it’s done all you have to do is chill the cheesecake.

Image of a slice of oreo cheesecake on a silver plate.

What do you need to make this Instant Pot Cheesecake recipe:

  1. You will need a springform pan that can fit in your Instant Pot, this is the one I used.
  2. Trivet for the Instant Pot, to place the springform on.
  3. A foil to cover the cheesecake.
  4. Hand mixer or stand mixer.
  5. Oreos, Cream cheese and white granulated sugar.
  6. Unsalted butter for the crust.
  7. Eggs should also be at room temperature, just like the rest of the ingredients.
  8. Heavy cream and cornstarch.

Why should you add cornstarch to a cheesecake:

Usually, the cornstarch is added to the cheesecake batter to avoid cracks. About 1 tablespoon to 1/4 cup of cornstarch (depends on how much batter you have) is added to the batter with the sugar.

Pressure cooker oreo cheesecake photo.

How to remove the Instant Pot Oreo Cheesecake from the springform pan:

  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  • Unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is still cold.
  • To transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.

Picture of sliced oreo cheesecake made in the instant pot.

How to slice a cheesecake:

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

Can you freeze the Instant Pot Oreo Cheesecake:

Yes, you can freeze it BEFORE you top it with the white chocolate ganache and cookies. Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.


Save Recipe
4.93 from 14 reviews
Instant Pot Oreo Cheesecake
Author: Catalina Castravet Serves: 8 slices
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins



  • 15  Oreo Cookies 
  • 3 tablespoons  melted butter 


  • 2 (8 ounces each)  packages 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 


  • 8  Oreo Cookies  (chopped)


Cheesecake Crust:

  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.

  2. 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.
  3. Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
  4. 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.
  5. Refrigerate for at least 20 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before your begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, add the cream cheese, sugar and cornstarch, beat until light and fluffy on medium-low speed.
  3. Scrape the sides and bottom of the bowl.
  4. With the mixer on low speed, beat in heavy cream. Scrape the sides and bottom of the bowl.
  5. Add the eggs one at a time and beat after each addition until well combined. Beat in the vanilla extract.
  6. Stir in chopped Oreo Cookies.
  7. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan.


  1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.

  3. Select manual setting and adjust pressure to high. If using a springform pan that is 7x3 inch, cook for 30 minutes, if using a 6 inch pan, add 5 more minutes and cook for 35 minutes.

  4. 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 you are not sure what cooking time works best, I would recommend cooking for 35 minutes to be safe. 30 minutes - will result in a creamier cheesecake, 35 minutes for a denser cheesecake.

  5. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
  6. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
  7. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.

White Chocolate Ganache (optional):

  1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
  2. Add white chocolate chips to a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
  3. Stir slowly until the cream and white chocolate chips are combined. Some bit of chocolate will not be fully melted yet, in that case heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  4. If the mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream.
  5. Remove cheesecake from pan, place on a serving plate and pour white chocolate ganaches over it.
  6. Immediately garnish with chopped Oreo Cookies.
  7. Wait for the white chocolate ganache to settle/Harden before cutting and serving the cheesecake.
  8. Refrigerate the cheesecake covered loosely with aluminum foil or plastic wrap. It will keep good in the fridge for up to 1 week.




0 Calories: 554 Carbohydrates: 62 Protein: 6 Fat: 32 Saturated Fat: 16 Cholesterol: 111 Sodium: 319 Potassium: 212 Fiber: 1 Sugar: 46 Vitamin A: 590 Vitamin C: 0.1 Calcium: 82 Iron: 4.6
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phyllis nussmeyer

It all looks delicious.Thanks for sharing


Tami G

Re the pan it a 7x2 or 7x3? Thank you.





LOVE this idea! This looks absolutely incredible!



Wow, that looks so good! And I never would have thought you could make something like this in an Instant Pot, cool!


Carrie R

This looks so perfectly creamy! :)



I am new to using my instant pot so I haven't tried any desserts but this make me want to try a cheesecake today!


Allyson Zea

Ahhhhhh i need this in my life RIGHT NOW!



When making the crust so you use the whole cookie or just the cookie part without the icing in the centre. Also do you put the foil right over your spring form pan or the top Of the actual pot. 


You have to use the whole cookie, and yes you put the foil right over the springform NOT the pot and secure on the sides.



I have a 6 inch pan.  Would the cooking time be different than the 7 inch pan?


I would add 3-4 minutes.



I love a good cheesecake, and OREO combo, OMG!! The mix is perfect, I love Oreo and this is really pretty and cool. I am new to IP and will try this cake this weekend, it is really good looking!!!



I have this in the Pot right now and can hardly wait until tomorrow! Two questions, though, please. 1) Since you put nutrition info (thanks for that btw), I'm curious as to how many slices that's based on. I usually cut mine into 16 small slices. It's supposed to be portion control, but I usually have two slices. LOL. One slice is great for the kids, though! If it's 500 calories for 1/16, then I seriously need to exercise some restraint. 2) Why not add the chips to the cream in the same bowl? I'm not seeing the logic in dirtying another bowl that's still going to go back into the mic, but I'm sure there must he a reason. Thanks so much for this. I hope mine turns out as well as yours. I'll he sure to come back and rate it in a couple of days. 5 stars for ease already though!


Hi Red, the recipe says 8 slices. To answer question #2, you need to add HOT cream over the chips, white chocolate is so pretentious, it may curd if you heat it in the microwave with the cream. If the chips don't fully melt after you add the cream, you can microwave the mixture for 30 seconds, stir and repeat if needed. I really hope you like this recipe :)



Hi! I purchased a 9x2.75 springform pan for my IP. How will this affect the recipe?


I would not change anything. Do you have a larger IP?



I have an 8 qt, would you recommend adding 2 cups of water to the bottom instead of 1.5 cups? Can't wait to make this for New Years Eve! Thanks!


Yes, you should always have the min water requirement for your pot.



 I did it! I made my very first cheesecake ever and it was also made in an instant pot! Super easy great success - thank you for sharing this wonderful recipe!!


Lisa Gregory

This was my first cheesecake in the Instant Pot. Thank you for the clear instructions and a delicious first attempt. My husband makes a full-sized cheesecake and was skeptical until he tasted it. We have a winner! I cooked it 31 minutes and put extra Oreos in the batter. Will try the ganache topping next time, though it's so rich with nothing on top. Gracias!


Lisa Gregory

Thank you for such a delicious recipe and so well written out for us to follow. I've made it twice now, once without the ganache and this weekend with, and both were a hit. We added extra Oreos to the filling, so it's like a giant Doublestuf on a plate!


Leticia Schumacher

Hi Catalina, I have made this recipe over 4 times since receiving our IP. This is a huge hit with our family, friends and co-workers, people now ask me to make one to give to other people! I made some changes to this, I did not add the ganache and opted for a whipping cream mix with shaving of Oreo instead. Thank you so much for posting this!


I am so happy that everyone loves it, its absolutely delicious!



Do you recommend regular or double stuffed Oreos?


Regular are fine, but you can always add double stuffed :)



I bought mini springform pans(3) do you think it could work if I do it that way?


cooking time will be different, sorry I haven't tried it this way.


Rachel Binns

I've made this several times and it's so delicious! I noticed that you say to put the crust in the refrigerator and then later on down in the directions it says take the crust out of the freezer. Should the crust be placed in the refrigerator or freezer for best results?


I usually pop it in the freezer if I am short in time, for like 10-15 minutes.



This is in the IP right now and I have high hopes. The recipe as followed was so smooth and delicious. However I cannot for the life of me find my springform pan so I used mason jars. I set time the same and loosely covered each with foil and secured with lid. If it turns out I’ll be so happy because I can gift my dad one of the jars for Father’s Day! Thank you!! 



This looks so good. I tried my hand at it tonight but it didn’t turn out right-it has a very jiggly springy and custard-y texture....😕 cooling it down hoping it will help with texture... but I have a feeling it just going to make it colder...any thoughts? Thank you,


In case your cheesecake is still jiggly, just pressure cook it for another 5 minutes.


Rebecca Lynch

Do I add the ganache when it comes out of the IP or after it’s refrigerated?


After it is refrigerated.


Sarah Fika

I have an 8qt IP and 8inch pan. What does the cook time change to?


same cooking time


Rachael Nethaway

When you say "release pressure naturally" does this mean to push the knob from 'sealing' to 'venting' then letting it sit? Sorry, I am still new to the IP! When I did this it definitely took less than 20-30 minutes..


Naturally means you turn off the IP and do NOT do anything, let it sit for how many minutes its indicated, this way the IP "naturally depressurizes". After that you MANUALLY release the pressure by opening the vent, from sealing to venting.



I'm making this tonight but have one question... It says to refrigerate the crust for 20 minutes and then under the Cheesecake Batter instructions it says to remove the crust from the freezer to pour the batter into. Is the crust supposed to be refrigerated or frozen for 20 minutes?


Freeze for 20 minutes



Wow. Amazing!!! I made it last night and we just tried it this morning. It was PHENOMENAL. I left it in the IP for 40 mins and it was so dense and delicious. Will definitely be making this again!!!



Just put the finishing touches on, I can’t believe how great it looks!! We have to have dinner before eating... but I’m so excited, I feel like a pro baker! :)


Thank you for the feedback, so happy that you enjoyed this recipe!



This was my first time making an IP cheesecake and it was delicious and so easy. I didn’t do the ganache and will try that next time. Thanks for sharing!



This turned out amazing! I added the chocolate ganache to the top as well. I am definitely not a seasoned baker by any means and I am not a fan of cheesecake, but my husband loves it so I thought I’d give it a try. He said that it was one of the best cheesecakes he’s ever had! I wish I could attach a picture! Thanks so much for this super delicious and simple to make recipe :-)



Sorry new to making cheesecakes what is the difference between heavy cream and heavy whipping cream? I am having difficulty in finding just the heavy cream


Hi Mary, there is no difference.


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