Are you an Oreo lover? Well, jump on board and take your taste buds for a ride with my delicious Instant Pot Oreo Cheesecake. This easy-to-make recipe is a guaranteed fan favorite.
Instant Pot Oreo Cheesecake Recipe
In this recipe, you will create a beautifully textured, delicious Oreo cheesecake chock full of the cream-filled cookies we all love. Because let’s face it, who doesn’t love Oreos? And who doesn’t love cheesecake? Put the two together, and you have a match made in heaven. The creamy, delicious flavors of this Instant Pot Oreo cheesecake are perfect for any occasion.
Whether you make it for a party, a family dinner dessert, or a treat for yourself, everyone who gets a taste will want to return for seconds. Trust me, your taste buds will thank you for this cookie-filled gift!
More cake ideas you will love:
- Blood orange Bundt cake
- Blueberry lemon cake with mascarpone frosting
- Crème de menthe cheesecake
- Raspberry Tiramisu cake
- No bake Twinkie cheesecake
- Root beer cheesecake
If the tantalizing flavors weren’t enough to get you on board, the ease of making this recipe in an Instant Pot surely will. Making Instant Pot cheesecake takes any potential headache out of the equation. Cracked cheesecake? Not with the Instant Pot. Sunken cake center? Nope! Not with this method. Creating an Oreo cheesecake recipe in your Instant Pot will ensure a smooth, crack-free texture every time.
And once it’s all in the Instant Pot, you just set a timer and let the machine do its magic. No more hovering over the oven window filled with worry. Prep, mix, cook, voila! Sit back, worry-free, and let the pressure cooker work wonders!
Oreo Cheesecake: Deliciously Fun Facts
Historically, cheesecakes have been around for quite some time. It is frequently said that the writer Athenaeus made the first Greek cheesecake in 230 A.D. It was even served to athletes in the first Olympic games in 776 B.C. Why? Other than the fact cheesecake is delicious, it was believed to give the athletes energy. As popularity grew, the original recipe has been adapted time and time again.
One of those adaptations was the addition of Oreo cookies. Oreos were created on March 6, 1912, at the Nabisco factory in New York City. And as of 2017, over 450 billion Oreos have been sold. That’s enough Oreos to wrap around the Earth approximately 381 times. All this to say that cheesecake with Oreos is a combination waiting to happen for centuries. Both cheesecake and Oreos are clearly well-loved, and the new modern-era iteration of Oreo cheesecakes is a combination that simply makes sense. With the advancement in technology allowing us new and improved kitchen gadgets, the Oreo cheesecake is further modernized as the Instant Pot continuously grows in popularity.
Now that you are equipped with a history lesson let’s answer some frequently asked questions you may be curious about before you dive into this cookie-filled baking adventure.
I’m still worried about my Oreo cheesecake cracking. How can I make sure it won’t?
Worry not! I know this is a frequent concern. Regular cakes rise or fall, but cheesecakes don’t. The only thing that will cause this to happen in a cheesecake is if you overwork the mixture.
To further ensure a crack-free cheesecake, allow time for the pressure to release from your Instant Pot. Then, let the cheesecake rest on the countertop for a while to allow it time to further thicken. Putting your Instant Pot Oreo cheesecake in the fridge too soon could potentially cause cracking, so this resting time is crucial.
After letting my Oreo cheesecake chill in the fridge, how do I get it out of the pan?
Even if you’ve lined your pan, the butter at the bottom will harden during the cooling process. This can occasionally make it challenging to release the cheesecake. My simple trick? Lightly warm the bottom of the pan for a short time. The butter will loosen up, allowing you to remove the cheesecake with ease. However, be cautious if you choose this method to make sure you do not restart the cooking process.
I can’t find Oreos. What else can I use?
While Oreos are the household name we all know and love, there are many alternatives for a delicious cream-filled cookie. Most grocers have spin-offs of the chocolate cookie sandwich, which are perfectly acceptable to use in this cheesecake with Oreo.
How should I store my Oreo cheesecake?
Once your cheesecake with Oreos is set, be sure to keep it refrigerated until you are ready to serve. Once you remove it from the fridge for your guests to enjoy, I recommend leaving it out no longer than two hours. This cheesecake should last approximately 5 days in the refrigerator. But I guarantee you that the moment your guests take a bite, your cheesecake will disappear in a flash.
Can you freeze Oreo cheesecake?
You can also freeze your Instant Pot Oreo cheesecake if needed. Wrap the cheesecake and store it in the freezer for three months or so. When you’re ready to enjoy, simply thaw it out in the refrigerator. Or you can eat it frozen, whatever you prefer. Make your own adventure!
In sum, this delicious cheesecake recipe will bring smiles to every guest you serve. Throw in some historical fun facts as everyone enjoys the creamy, delicious flavors, and you are well on your way to a fun-filled occasion of any kind.
What are you waiting for? Ready to try my Instant Pot Oreo Cheesecake recipe?
What do you need for this recipe?
For the crust
- Oreo Cookies
- Melted butter
For the batter
- Cream cheese
- Granulated sugar
- Eggs at room temperature
- Cornstarch
- Sour cream or heavy cream (if you don’t want sourness in cake use heavy cream)
- Oreo Cookies (chopped)
For the chocolate ganache – optional
- Heavy whipping cream
- Milk chocolate chips
To Decorate
- Oreo Cookies (chopped)
But before you begin your Instant Pot Oreo Cheesecake, there are a few items to gather:
- Baking Pan: You will create your delicious Oreo-filled cheesecake in a pan, so be sure to find one that fits in your Instant Pot.
- Trivet: This contraption ensures your pan does not touch the bottom of your pressure cooker.
- Foil: Covering your Oreo cheesecake with foil will ensure a smooth top. Without a foil covering, the steam within the pot will dent and damage the top of your delicious treat.
- Water: This is crucial for cooking in an Instant Pot. The water helps the pressure cooker build the necessary pressure for proper cooking.
Got your gadgets? Let’s go!
How do you make cheesecake in the Instant pot?
- Take the white part from 15 Oreo cookies and add them to a food processor and process until crumbs are formed.
- Melt the butter and combine. Press the mixture into a 7×3-inch springform pan. Refrigerate for at least 10 minutes.
- In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets creamy. Stir in cornstarch and heavy cream. Add eggs gradually. Do not over whisk! Add chopped Oreo cookies and stir with spatula.
- Remove pan from the refrigerator and pour cheesecake batter into the pan. Place metal trivet into a 6-qt IP.
- Add 1 cup of water. Place the cheesecake pan onto the trivet. Cook High Pressure for 26 minutes. Quick release.
- To prepare the ganache: heat cream (no boiling) and combine with chocolate chips until it gets melted. Let it cool down a little bit and pour over the cold cheesecake.
- Decorate with oreo cookies.
Grab your Instant Pot and whip up this cheesecake with Oreos today. Have you already given it a try? Let me know how it went in the comments below. And, as always, happy baking!
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Instant Pot Oreo cheesecake
Ingredients
For the crust
- 15 Oreo Cookies
- 4 tbsp melted butter
For the batter
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 3 large eggs at room temperature
- 1 tbsp cornstarch
- 1/2 cup heavy cream or sour cream; if you don’t want sourness in cake use heavy cream
- 10 Oreo Cookies chopped
For the chocolate ganache
- 1/3 cup heavy whipping cream
- 1/2 cup milk chocolate chips
To decorate
- 5 Oreo Cookies chopped
Instructions
- Take the white part from 15 Oreo cookies and add them to a food processor and process until crumbs are formed. Melt the butter and combine. Press the mixture into a 7x3-inch springform pan. Refrigerate for at least 10 minutes.
- In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets creamy. Stir in cornstarch and heavy cream. Add eggs gradually. Do not over whisk! Add chopped Oreo cookies and stir with spatula.
- Remove pan from the refrigerator and pour cheesecake batter into the pan. Place metal trivet into a 6-qt IP. Add 1 cup of water. Place the cheesecake pan onto the trivet. Cook High Pressure for 26 minutes. Quick release.
- To prepare the ganache: heat cream (no boiling) and combine with chocolate chips until it gets melted. Let it cool down a little bit and pour over the cold cheesecake.
- Decorate with oreo cookies.
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