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Oreo Cheesecake is extra easy when made in an Instant Pot! This pressure cooker cheesecake is both rich and delicious. It features an Oreo crust and is topped with hot fudge and cookie crumbles, making it the ultimate dessert!

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! 
Keyword cheesecake, chocolate, christmas dessert, cookies and cream, instant pot, instant pot desserts, oreo, oreo crust, oreo desserts, pressure cooker
Prep Time 25 minutes
Cook Time 45 minutes
Chill 4 hours
Total Time 5 hours 10 minutes
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

  1. Place 18 cookies into a food processor and process until you have fine crumbs.
  2. Add butter and process for 10 seconds.
  3. Press into a greased 7-8" springform pan (whichever fits into your instant pot).
  4. Beat cream cheese until smooth. Add sugar and eggs and beat well. Beat in vanilla.

  5. Coarsely crush 4 oreo cookies and fold into batter. Spread batter out evenly in prepared pan.

  6. Coarsely crush additional 4 oreo cookies sprinkle over the top of the cheesecake.

  7. 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.
  8. 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.
  9. Place the lid on the instant pot and seal shut. Close the pressure release valve.
  10. Set the instant pot to manual, high pressure for 30 minutes.
  11. Naturally release pressure for 15 minutes.
  12. Open pot and carefully remove the cheesecake by lifting  the sling out of the pot. Remove foil.
  13. Cool to room temperature. Cover with foil and chill in refrigerator at least 4 hours or overnight.
  14. When ready to serve, heat hot fudge and drizzle over top of cheesecake.
  15. Crush remaining 4 oreos and sprinkle on top of cheesecake, if desired.