Instant Pot Oreo Cheesecake Recipe – The perfect cheesecake recipe for the Oreo lover! Put your Instant Pot to work to make this delicious, failproof cheesecake recipe in a fraction of the time!
If you love cheesecake but hate the amount of time it takes to make it, then this Instant Pot Oreo Cheesecake is the answer to your prayers! So easy, delicious, and absolutely fail proof, I think you’ll love the results from using your Instant Pot.
Instant Pot Oreo Cheesecake Recipe
Special Equipment Needed to Make Instant Pot Cheesecake Recipe
Instant Pot – To make your cheesecake in an Instant Pot, you’ll want to use a 6- or 8- quart Instant Pot. For all of my recipe testing, I’ve used my 6-quart.
Springform Pan – You’ll need a 7-inch springform pan with a removable bottom. It fits perfectly into your 6- quart Instant Pot and works perfectly for this recipe.
Trivet with Handles – You’ll use the trivet with handles that is included with your Instant Pot so that you can easily lower the cheesecake into and lift it out of the Instant Pot.
How to Make Instant Pot Oreo Cheesecake
Oreo Cheesecake Crust
To make your cheesecake in your Instant Pot, you’ll first begin by preparing your springform pan by spraying your pan with nonstick spray. You can also line the bottom of the springform pan with a piece of parchment that you’ve cut to fit the removable bottom of the pan, but I have found that step to not be absolutely necessary if I prepare my pan well. Once your pan is prepped, set it aside as you make your Oreo crust.
For the Oreo crust, add the Oreos to a zip top bag, remove as much of the air as possible from the bag as you seal it. Then, use a rolling pin and crush the cookies into crumbs. Add your Oreo crumbs to a medium bowl and stir in your melted butter until just combined. Pour the crumbs into the prepared springform pan and press into the pan. I like to use the bottom of a measuring cup. Place your crust into the freezer for 10 minutes. The timing works out well as you are preparing your cheesecake filling.
Oreo Cheesecake Filling
To make the Oreo cheesecake filling, add your cream cheese, sweetened condensed milk, sugar, and cornstarch to a medium bowl. Use an electric mixer and cream all of the ingredients together until well blended. Mix in your egg, one at a time, until well combined. Add your sour cream and continue to beat the mixture for another minute.
Remove your springform pan from the freezer and pour your cheesecake filling on top of the crust. Arrange your springform pan onto the trivet with handles. Pour your water into the bottom of the Instant Pot and then lower the trivet, using the handles, down into the Instant Pot insert. Secure the lid to the Instant Pot, make sure that the vent is sealed, and set your time for 25 minutes at high pressure.
Then, allow your pressure to release naturally for 10 minutes and then use the quick release method to release any additional pressure from the Instant Pot. Carefully remove the lid of the Instant Pot and then, using the provided silicon mitts, lift the Oreo cheesecake from the Instant Pot using the handles of the trivet. Your cheesecake will have risen considerably but will reduce as it cools.
Allow the cheesecake to cool on top of the trivet on the counter and then cover and refrigerate for four hours to cool completely. Once completely chilled, top with whipped cream and broken Oreos and serve.
This size cheesecake is perfect for eight servings and is always a hit when I serve it!
Make-Ahead Instant Pot Oreo Cheesecake Recipe
Once your cheesecake has cooled, you can allow it to chill in the refrigerator for up to 3 days before serving. You’ll want to make sure to make your whipped cream to top your cheesecake right before serving.
Here’s my Instant Pot Oreo Cheesecake Recipe. I hope you love it as much as we do!