Instant Pot Oreo Cheesecake (VIDEO)
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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.
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 sinked in the center cakes. The cheesecakes end up perfect all the time with no babysitting involved.
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
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.
- Foil to cover the cheesecake.
- Hand mixer or stand mixer.
- Oreos, Cream cheese and white granulated sugar.
- Unsalted butter for the crust.
- Eggs that 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 how much batter you have) is added to the batter with the sugar.
Why make the Instant Pot Oreo Cheesecake Recipe:
Making the Oreo Cheesecake in the Instant Pot is by far the easiest way to cook a perfect cheesecake. The Instant Pot will cook the cheesecake uniformly and it also is the perfect environment to avoid cracks, as it has the right amount of moisture, creating the effect of a water bath. You don’t have to pick through the oven window anymore, you set up the timer and once its done all you have to do is chill the cheesecake.
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.
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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 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 ganaches and cookies. Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will maintain best quality for about 2 to 3 months.
Instant Pot Oreo Cheesecake Recipe Video:
Instant Pot Oreo Cheesecake
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.
Ingredients
- 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
- 1/3 cup heavy whipping cream
- 1 cup white chocolate chips
- 8 Oreo Cookies chopped
Instructions
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.
- 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.
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It all looks delicious.Thanks for sharing
Re the pan size….is it a 7×2 or 7×3? Thank you.
7×3
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!
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!
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! Can’t wait to try this and the pumpkin Cheesecake! Question: Can milk be substituted for the heavy cream?
Yes, it can! I hope you like it 🙂
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Hi! I purchased a 9×2.75 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!!
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!
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!