Instant Pot Oreo Cheesecake is so easy and delicious. Featuring an Oreo cookie bottom and topped with hot fudge, this amazing cheesecake is one recipe you’ll want to make again and again! Is there ever a time that isn’t a good time for cheesecake?
Oreo Cheesecake is extra easy when made in an Instant Pot! This pressure cooker cheesecake, courtesy of Kari Stroschein, is both rich and creamy. It features an Oreo crust and is topped with hot fudge and cookie crumbles, making it the ultimate dessert! Cooking with an Instant Pot can take a bit of getting used to, but once you learn the general principles of letting the pressure build and then releasing it after cooking, it isn’t nearly as intimidating. (Check out this Instant Pot Applesauce which is also a great pressure cooker recipe!)
Instant Pot Oreo Cheesecake Ingredients
To make this Instant Pot cheesecake, you’ll need the following ingredients:
- Oreo cookies
- butter
- cream cheese
- sugar
- eggs
- vanilla
- water
- hot fudge
You can skip the hot fudge and extra Oreo crumble garnish if you prefer it without, but it does up the chocolate factor and adds to the overall presentation.
How to Make Oreo Cheesecake in the Instant Pot
If you’ve wondered how to make cheesecake in the Instant Pot, you’ve come to right place! This Oreo cheesecake requires just a few fairly easy steps. It may seem complicated at first, but it isn’t any more complicated than a traditional cheesecake baked in the oven.
Let’s start by making the Oreo crust! Place 18 cookies into a food processor and process until you have fine crumbs. This will be the base for your cheesecake. Add butter and process for 10 seconds.
Press into a greased 7-8″ springform pan. The size will be based on what fits your Instant Pot and which size you have on hand.
Room temperature cream cheese is key when making cheesecake for a smooth consistency. Using softened cream cheese, beat cream cheese until smooth. Add sugar and eggs and beat well. Beat in vanilla. Coarsely crush 4 Oreo cookies and fold into batter.
Spread batter out evenly in prepared pan.
Coarsely crush additional 4 oreo cookies sprinkle over the top of the cheesecake. Because there is no such thing as too many Oreos, right?
Cover springform pan with a piece of paper towel.
Then cover with a piece of foil and secure all the way around the pan.
Then cover with a piece of foil and secure all the way around the pan.Create a sling by folding a long piece of foil in half. Place under the pan and bring the ends up onto the sides.Place trivet in instant pot and add water.
Pick up the sides of the foil sling and place the cheesecake into the pot. Tuck the foil sides down.
Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 30 minutes. Naturally release pressure for 15 minutes.Open pot and carefully remove the cheesecake by lifting the sling out of the pot. Remove foil. Cool to room temperature. Cover with foil and chill in refrigerator at least 4 hours or overnight. I highly recommend refrigerating this cheesecake overnight so it has a chance to get very cold and firm before serving.
When ready to serve, heat hot fudge and drizzle over top of cheesecake.
Crush remaining 4 cookies and sprinkle on top of cheesecake, if desired.
That is all there is to making this tasty Instant Pot cheesecake with Oreo crust. Chocolate lovers rejoice!
Instant Pot Oreo Cheesecake
Try this Instant Pot Oreo Cheesecake that is easy and delicious. Featuring an Oreo cookie crust and topped with hot fudge, this amazing cheesecake is one recipe you'll want to make again and again!
Servings 8
Ingredients
- 30 Oreo cookies divided
- 3 tablespoons melted butter
- 2 bricks (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 and 1/2 cups water
- hot fudge
Instructions
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Place 18 cookies into a food processor and process until you have fine crumbs.
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Add butter and process for 10 seconds.
-
Press into a greased 7-8" springform pan (whichever fits into your instant pot).
-
Beat cream cheese until smooth. Add sugar and eggs and beat well. Beat in vanilla.
-
Coarsely crush 4 oreo cookies and fold into batter. Spread batter out evenly in prepared pan.
-
Coarsely crush additional 4 oreo cookies sprinkle over the top of the cheesecake.
-
Cover springform pan with a piece of paper towel and then foil. Create a sling by folding a long piece of foil in half. Place under the pan and bring the ends up onto the sides.
-
Place trivet in instant pot and add water. Pick up the sides of the foil sling and place the cheesecake into the pot. Tuck the foil sides down.
-
Place the lid on the instant pot and seal shut. Close the pressure release valve.
-
Set the instant pot to manual, high pressure for 30 minutes.
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Naturally release pressure for 15 minutes.
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Open pot and carefully remove the cheesecake by lifting the sling out of the pot. Remove foil.
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Cool to room temperature. Cover with foil and chill in refrigerator at least 4 hours or overnight.
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When ready to serve, heat hot fudge and drizzle over top of cheesecake.
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Crush remaining 4 oreos and sprinkle on top of cheesecake, if desired.
Oreo Desserts
If you love Oreo recipes, check out some of these other great options!!
- Oreo Fluff
- Air Fryer Oreos
- Oreo Ice Box Cake
- Lemon Oreo Cheesecake (no bake)
- Oreo Chocolate Chip Cookies
- Oreo Macarons
Oreo Fluff recipe courtesy of Finding Zest
Instant Pot Oreo Cheesecake is the ultimate cheesecake. This cookies and cream cheesecake features Oreo cookies in the crust, mixed in with the filling and topped off again with crumbles. What is not to love?
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