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instant pot oreo cheesecake with oreo cookies on top with chocolate drizzle
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Instant Pot Oreo Cheesecake

A buttery Oreo crust with a rich cream cheese batter is the perfect decadent dessert made right in the Instant Pot and cooks in under 30 minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 10
Calories 409kcal

Equipment

Ingredients

Crust

Batter

  • 16 oz cream cheese
  • ½ cup granulated sugar
  • 3 large eggs at room temperature
  • ½ cup sour cream or heavy cream if you prefer non-cheese taste
  • 10 Oreo cookies chopped

Chocolate Ganache (optional)

Decoration

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 to instant pot. Place cheesecake pan onto trivet.
  • Cook at high pressure for 26 minutes. Quick release.

Ganache

  • After chilling cheesecake, heat cream and combine with chocolate chips until melted (no boiling). Let it cool a bit and pour over the chilled cheesecake.
  • Decorate with Oreos.

Notes

Notes: 
Do not submerge springform pan directly into water. Always place on a trivet.
Prefer sweet cheesecake and not tart?
  • use heavy cream instead of cream cheese
How to decorate
  • allow cheesecake cooling time prior to preparing chocolate ganache

Nutrition

Calories: 409kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 324mg | Potassium: 178mg | Fiber: 1g | Sugar: 24g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg