Instant Pot OREO Cheesecake is an easy, creamy homemade cheesecake with an OREO crust and cookies in the batter. It's full of texture and flavor and the perfect size for a small family celebration.
Obviously, Instant Pot Cheesecakes are a little bit of an obsession for me, so I cannot believe it took me this long to make an Instant Pot OREO Cheesecake.
OREO Cookies are a family favorite around here. In fact, with the current state of our nation, I recently posted about a good day at our house when Amazon delivered a new stash of OREO's. 😁
Of course we had to hide some of those so the kids didn't inhale them all in a couple of days. And with that many OREO cookies on hand, can you think of a better use than to make an OREO Cheesecake? Better yet, an Instant Pot OREO Cheesecake?
I can't. So I have a recipe for you today.
Instant Pot OREO Cheesecake Ingredients:
- OREO Cookies
- Butter, salted
- Salt
- Semi-sweet chocolate chips
- Heavy whipping cream
- Cream Cheese
- Sugar
- Sour Cream
- Vanilla
- Eggs
And here's how to make this easy-peasy Instant Pot cheesecake. Start by preparing a 6” springform pan by spraying with nonstick spray.
Crush 14 OREO cookies or process them in a food processor until you get a fine crumb. Add in melted butter and salt and pulse until well combined.
Pour the crumbs into the bottom of the springform pan and using a clean hand or the back of a spoon press the crumbs down to form the crust.
Place the pan in the freezer until you are finished with the filling.
To make the filling, add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and cream for 5-6 minutes or until there are no lumps and the cream cheese is nice and smooth.
Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes.
Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.
Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
Last, add the eggs one at a time making sure to incorporate each fully before adding the other.
DO NOT OVERMIX. You just want to mix until you cannot see the egg anymore.
Add the cookie crumbs and gently fold to combine evenly.
Remove the crust from the freezer and add in the filling.
Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
Prepare your Instant Pot by adding in a trivet and 1 cup of water.
Using a piece of aluminum foil, make a sling by folding long end to long end and place on top of the trivet and allow to come up along the sides of the pot.
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Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position.
Set your Instant Pot to manual high pressure for 35 minutes with a natural release.
Once you can open the lid, remove the cheesecake and allow it to cool at room temperature. Then place it in the refrigerator and let chill for at least 4 hours but best overnight.
When you are ready to serve, top with ganache and/or whipped cream.
How to Make Ganache:
Combine the chocolate chips and the whipping cream into a microwave-safe bowl and heat for 30-second increments until the chocolate is hot. Let the mixture set for 2-3 minutes and stir until the chocolate is smooth. Allow to cool for 2-3 minutes and pour desired amount over the cheesecake.
Instant Pot Cheesecakes are the perfect size for a small family gathering or party. Or just try really hard to not eat the whole thing yourself 😉
Love this recipe? Here are some other OREO recipes!
- Chocolate OREO Cake
- Peppermint Cheesecake with OREO Crust
- Homemade OREO Ice Cream (in Bosch Mixer)
- White Chocolate OREO Cream Filled Cupcakes
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Instant Pot OREO Cheesecake
Description
Instant Pot OREO Cheesecake is an easy, creamy homemade cheesecake with an OREO crust and cookies in the batter. It's full of texture and flavor and the perfect size for a small family celebration.
Ingredients
Crust:
14 Oreo Cookies
3 Tablespoons butter- melted
¼ teaspoon salt
Ganache:
½ cup semi-sweet chocolate
¼ cup whipping cream
Filling:
2 packages cream cheese- softened
¼ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs- at room temperature
5-6 Oreos-chopped
Instructions
Crust:
1. In a food processor, pulse the oreo cookies until you get a fine crumb. Add in melted butter and salt and pulse until well combined.
2. Prepare a 6” springform pan by spraying with nonstick spray.
3. Pour the crumbs into the bottom of the springform pan and using a clean hand or the back of a spoon press the crumbs down to form the crust.
4. Place the pan in the freezer until you are finished with the filling.
Filling:
1. Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and cream for 5-6 minute or until there are no lumps and the cream cheese is nice and smooth.
2. Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes.
3. Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.
4. Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
5. Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX, you just want to mix until you cannot see the egg anymore.
6. Add the cookie crumbs and gently fold to combine evenly.
7. Remove the crust from the freezer and add in the filling.
8. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
9. Prepare your Instant Pot by adding in a trivet and 1 cup of water.
10. Using a piece of aluminum foil, make a sling by folding long end to long end and place on top of the trivet and allow to come up along the sides of the pot.
11. Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position.
12. Set your Instant Pot to manual high pressure for 35 minutes with a natural release.
13. Once you can open the lid, remove the cheesecake and allow to cool at room temperature. Once it is at room temperature add to the refrigerator and let chill for at least 4 hours but best overnight.
14. Once you are ready to serve top with ganache and whipped cream.
Ganache:
Combine the chocolate chips and the whipping cream into a microwave safe bowl and heat for 30 second increments until the chocolate is hot. Let the mixture set for 2-3 minutes and stir until the chocolate is smooth. Allow to cool for 2-3 minutes and pour desired amount over the cheesecake.
Caryn says
I have made this twice now and it is absolutely delicious! My son is on a keto regiment, so I made a few substitutions which worked very well. For the cookies, I used Catalina crunch chocolate vanilla sandwich cookies. For the sugar I used Locanto classic white monk fruit sweetener. For the chocolate chips I used ChocZero dark chocolate chips. The measurements were exactly the same with all these substitutions so I didn’t have to mess with ratios. This is a fantastic recipe and it isn’t hard. There are steps to take, but it’s quite simple. Just make sure the eggs are room temperature and the cream cheese softened. If you do that you will be just fine. Thank you for this recipe!
★★★★★