Instant Pot Oreo Cheesecake

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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!

Prep Time20

Cook Time30

Cooling and Chilling Time6

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: Instant Pot Cheesecake, Instant Pot Oreo Cheesecake

Servings: slices

Calories: 408kcal

Author: Stacey

Cost: $12

Equipment

Instant Pot
7-inch springform pan or Instant Pot Springform pan
Electric Mixer or stand mixer

Ingredients

Crust

1 cup Oreos crushed, packed
2 1/2 Tablespoons butter melted

Cheesecake

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 Oreos crushed

Instructions

To Make the Crust

Lightly grease a 7-inch springform pan with nonstick cooking spray and line the bottom of the pan with parchment paper.
Place crushed Oreos and butter in a small bowl and stir to combine.
Pour mixture into the bottom of the springform pan and press firmly to form a crust.
Place the crust in the freezer to firm while you mix the cheesecake filling.

To Make and Bake

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 remaining crushed Oreos.
Pour 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 cooling rack for two hours.
Refrigerate the cheesecake for at least four hours before serving. To remove the cheesecake from the pan, run a knife around the edge of the pan, then pop the springform ring off the sides.
Optional: top the cheesecake with roughly chopped Oreos as a garnish.

Notes

Nutrition information is provided as an estimate only.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to 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.

Nutrition