This super easy Instant Pot Oreo cheesecake features a cookie crust and is topped with even more cookie crumbles, creating the ultimate cookies & cream dessert!

Instant Pot Cookies and Cream Cheesecake

This Instant Pot Oreo Cheesecake is one that you’ll make once and never, ever forget. Plus, it’s probably the easiest cheesecake that you’ll ever make! The Instant Pot literally does all the work for you!

If you love Oreo cookies or cookies and cream ice cream, this is the cheesecake for you! The crust is made from Oreo cookies and is layered with creamy cheesecake studded with more cookie bits. After it is baked to perfection, the whole thing is topped with even more cookies for the perfect chocolate-y and crunchy finish.

Gather up the ingredients listed below and you’re ready to get started!

overhead shot of instant pot oreo cheesecake on a green plate with a striped linen

Ingredients

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For the Crust:

1 cup crushed Oreos (packed)
2 1/2 Tablespoons butter (melted)

For the Cheesecake Filling:

16 ounces cream cheese (room temperature)
1/2 cup granulated sugar
1/4 cup sour cream
1 Tablespoon all-purpose flour
1/2 teaspoon vanilla extract
2 large eggs (room temperature)
1/2 cup crushed Oreos

Helpful Kitchen Tools

whole Oreo cheesecake in front of Instant pot.

Instructions

To Prep: Lightly grease a 7-inch springform pan with nonstick cooking spray and line the bottom of the pan with parchment paper.

To Make the Crust:

Place 1 cup of crushed Oreos and the melted butter in a small bowl and stir to combine.
Scoop Oreo mixture into the bottom of the prepared pan and press down firmly to form a crust.
Place the crust in the freezer to firm while you mix the cheesecake filling.

To Make and Bake the Cheesecake:

In a large bowl, beat the cream cheese and sugar together until smooth with a hand mixer.
Add the sour cream, flour, and vanilla extract. Beat on low speed using a hand mixer until just combined.
Fold in 1/2 cup of crushed Oreo cookies.
Pour cheesecake batter into the springform pan and set aside to prepare the Instant Pot.
Place the trivet in your instant pot and pour one cup of water into the bowl. If your trivet does not have handles, create a sling out of aluminum foil. Place the sling under the cheesecake pan to easily remove it from the Instant Pot when it’s finished cooking.
Cover the springform pan with tin foil. Place the cheesecake pan on top of the trivet and close the lid.
Set the Instant Pot to pressure cook for 30 minutes.
Do a quick release and open the lid. Carefully remove the pan from the pot and allow the cheesecake to cool on a wire rack for two hours.
Refrigerate the cheesecake for at least four hours before serving so it will set. To remove the cheesecake from the pan, gently run a knife around the edge of the pan, then pop the springform ring off the sides.

Instant Pot Oreo Cheesecake on a plate with a fork and pieces of oreo

Prep Tips:

Storage – Keep leftovers in an airtight container in the fridge for 3-4 days.
Freezing – You can freeze leftover cheesecake for longer-term storage. Be sure to use a freezer-safe container. You may also want to wrap each individual slice in plastic wrap before placing into the freezer storage container. For best results, thaw overnight in the refrigerator.
Substitutions – Greek yogurt can be used instead of sour cream in this recipe. Just make certain that you are draining out any liquid that might be in either container. You don’t want to add that to your cheesecake mixture.
Optional Toppings – We topped our cheesecake with more Oreo cookie crumbs, but you could also use a drizzle of chocolate syrup, whipped cream, or chocolate chips for more fun flavors.

close-up pressure cooker oreo cheesecake on a green dessert plate with fork

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