Instant Pot Oreo Cheesecake [VIDEO]

Catalina Castravet
By Catalina Castravet
4.93 from 14 reviews

Cheesecakes Halloween Instant Pot Recipes

Cook time Cook time: 28 minutes

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:

  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.

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.


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4.93 from 14 reviews

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.

Author: Catalina Castravet Serves: 8 slices
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins




White Chocolate Ganache (optional):



Cheesecake Crust:

Cheesecake Batter:


White Chocolate Ganache (optional):

Nutrition information

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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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!



I have a 10QT IP and was thinking of using a 9inch pan. Any tips on modifying the recipe for the larger pan size? Thanks!



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.



My cheesecake expanded so much it went about an inch over the top of the pan! It still wasn’t done so added another 5 min. Still wasn’t done so I added another 3! What could I have done wrong?


What size of the pan did you use?


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