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.
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.
What do you need to make this Instant Pot Cheesecake recipe:
- You will need a springform pan that can fit in your Instant Pot, this is the one I used.
- Trivet for the Instant Pot, to place the springform on.
- A foil to cover the cheesecake.
- Hand mixer or stand mixer.
- Oreos, Cream cheese and white granulated sugar.
- Unsalted butter for the crust.
- Eggs should also be at room temperature, just like the rest of the ingredients.
- 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.
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.
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.
LOOKING FOR MORE CHEESECAKE RECIPES? CHECK THESE OUT:
- Best Instant Pot Classis Cheesecake
- Cheesecake Factory Original Cheesecake Copycat
- No Bake Chocolate and Peanut Butter Cheesecake
- Best Sopapilla Cheesecake
- No Bake Lemon Cheesecake
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)
Lightly coat a 7x3-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.
- Make sure all the ingredients are at room temperature before your begin.
- 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.
- 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 crust from freezer and pour cheesecake batter mixture into the prepared pan.
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet. Cover the top of the cheesecake pan (not the IP) with foil.
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.
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.
- When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
- 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.
- Transfer 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, making sure 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 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.
- If the mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream.
- Remove cheesecake from pan, place 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 cutting and serving the cheesecake.
- Refrigerate the cheesecake covered loosely with aluminum foil or plastic wrap. It will keep good in the fridge for up to 1 week.