This wonderful Chocolate Swirl Instant Pot Oreo Cheesecake recipe has a triple dose of chocolate: a generous Oreo crust, Oreo cookies in the batter and melted chocolate swirled in. It’s super easy to prepare, and hard to mess up in the Instant Pot!
I know many of you have a sweet tooth (like me!) because I’ve had requests from you for an Instant Pot cheesecake recipe. I posted my Easy Instant Pot Chocolate Lava Cake recipe about 6 weeks ago, and thought it was time to post another Instant Pot dessert recipe.
Tips and Substitutions
There are a few secrets to making a good cheesecake:
- Use the bottom of a measuring cup to firmly press the cookie crumbs onto the bottom and 1 inch up the sides of the pan.
- Use room temperature eggs and softened cream cheese. This is super important, otherwise, you’ll over-beat your batter and/or have clumps.
- Don’t over-mix the batter, which can cause the cheesecake to puff up and deflate, which can produce cracks.
- Cool the cake completely, before refrigerating.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
You’ll need a few special accessories to make this Instant Pot Oreo Cheesecake. I own a 6-quart Instant Pot and so I use a 7-inch push pan
.
I really love the push pan, but a 7-inch springform pan
would work great too. I also use a trivet with handles, which was shipped with the Instant Pot.
If your trivet doesn’t have handles, you may want to purchase a trivet with handles.
You can also make a sling out of aluminum foil by taking a long piece of aluminum foil and folding it over, as illustrated by Pressure Cooking Today. This will allow you to easily lift the cheesecake pan out of the Instant Pot.
If you have a sealing ring that you primarily use for savory dishes, you might want to get a second sealing ring
for making Instant Pot desserts.
My original sealing ring retains the odors of foods I’ve cooked and no matter what I try, I haven’t succeeded in completely getting the smells out. I use my second sealing ring for Instant Pot desserts, oatmeal, and other non-savory dishes.
Cooking times can change based on the type of pan, type of cream cheese, whether you cover the pan, whether you freeze the crust, etc.
So if your cheesecake is not fully set when the time is up, just close the Instant Pot again and cook for an additional 3 to 5 minutes on the ‘Manual’ (or ‘Pressure Cook’) setting.
If you find your cheesecake has cracks on top, you may have made it too airy by over-mixing, which causes it to rise and fall, and then crack. Or you might have overcooked it.
The good thing is you can easily decorate the Instant Pot cheesecake and hide the cracks! If your cooked cheesecake has condensation on the top when you remove the foil cover, just lightly dab it with a paper towel.
If you’re new to the Instant Pot
and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Oreo Cheesecake recipe.
Instant Pot Oreo Cheesecake Recipe Ingredients
How to Make Instant Pot Oreo Cheesecake (Step-by Step-Instructions)
- Lightly spray the inside of the cheesecake pan with spray oil.
- Line the inside bottom of the pan with parchment paper
- To make the crust, combine the crushed Oreo cookies and butter in a small bowl.
- Firmly press cookie mixture into the bottom and 1 inch up the sides of a 7-inch springform or push pan, using the bottom of a measuring cup or your hands.
- Freeze the crust for 10 minutes while you make the filling.
- In a large bowl, beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.
- Beat in the eggs until combined, making sure not to over-beat.
- Stir in chopped Oreo cookies.
- Pour filling onto crust-lined pan.
- Microwave chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
- Mix heavy cream with the chocolate.
- Drop the chocolate by the spoonful on the batter. If you have some left over, use it to decorate the Instant Pot Oreo Cheesecake after it’s cooked.
- Drag a knife or toothpick all around the batter to swirl in the chocolate.
- Cover the cheesecake pan with aluminum foil, and lightly fold down over the edges.
- Pour 1 cup of water in the Instant Pot.
- Place a trivet in the Instant Pot.
- If your trivet does not have handles, make an aluminum foil sling to place under the pan to help lift the pan out when done. *
- Place the cheesecake pan on the trivet.
- Close the Instant Pot Lid, and make sure the steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’30’ (30 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 30 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.
- Press ‘Cancel’ and open the Instant Pot.
- When cool enough to handle, carefully remove the cheesecake from the Instant Pot by using the trivet handles or the aluminum foil sling, if using. *
- Remove aluminum foil cover from pan. If there is any condensation on the top, carefully dab with a paper towel.
- Allow to cool on trivet or cooling rack for 2 hours.
- The cheesecake should have pulled away from the pan. Carefully run a knife around the outside edge of the cake.
- Refrigerate 4 hours or overnight.
- Remove Oreo cheesecake from refrigerator.
- Detach cheesecake from pan.
- Using a large spatula, separate cheesecake from the liner and parchment paper and place on a serving plate.
- (Optional) Top with your choice of toppings: chocolate sauce, chopped or mini Oreo cookies, caramel sauce or fruit pie filling.
* To create an aluminum foil sling, take a 20 inch piece of aluminum foil, fold it in thirds lengthwise and place it under the pan to help lower the pan into, and lift it out of the Instant Pot. Tuck the ends in to stay clear of the lid before closing.
Chocolate Swirl Instant Pot Oreo Cheesecake
Ingredients
- 1 cup Oreo cookies crushed, packed (about 15 cookies)
- 2 1/2 Tbsp butter melted
- 16 oz. (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 Tbsp all purpose flour
- 1/2 tsp vanilla extract
- 2 large eggs at room temperature, lightly beaten
- 1/2 cup coarsely chopped Oreo cookies about 4 cookies
- 2 oz. semi-sweet chocolate chopped
- 1 Tbsp heavy cream
Instructions
- Lightly spray the inside of the cheesecake pan with spray oil.
- Line the inside bottom of the pan with parchment paper.
- To make the crust, combine the crushed Oreo cookies and butter in a small bowl.
- Firmly press cookie mixture onto the bottom and 1 inch up the sides of a 7-inch springform or push pan, using the bottom of a measuring cup or hands.
- Freeze the crust for 10 minutes while you make the filling.
- In a large bowl, use a hand mixer to beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.
- Beat in the eggs until combined, making sure not to over-beat.
- Stir in chopped Oreo cookies.
- Pour filling onto crust-lined pan.
- Microwave chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
- Mix heavy cream with the chocolate.
- Drop the chocolate by the spoonful on the batter. You may have some left over. You can use it to decorate the cooked Instant Pot Oreo Cheesecake.
- Drag a knife or toothpick all around the batter to swirl in the chocolate.
- Cover the cheesecake pan with aluminum foil, and lightly fold down over the edges.
- Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot. (If your trivet does not have handles, make an aluminum foil sling to place under the pan to help lift the pan out when done.) *
- Place the cheesecake pan on the trivet.
- Close the lid and cook on 'Manual' (or 'Pressure Cook') setting for 30 minutes.
- Allow the pressure to release naturally, about 10 to 15 minutes.
- Open the lid and remove the pan carefully using either the trivet handles or aluminum foil sling. *
- Cool the Instant Pot Oreo cheesecake on a cooling rack for about 2 hours. The sides will shrink away from the pan. Run a knife around the outside edge of the cake.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Detach the cake from the pan and place on a serving plate.
- Decorate the top of the cake with chocolate sauce, chopped mini Oreo cookies, caramel sauce or fruit pie filling (optional).
- Cut into wedges to serve.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped oreos, etc.
- Cooking times can vary based on type of pan, type of cream cheese, whether you cover the pan, whether you freeze the crust, etc. If your cheesecake is not cooked when the time is up, just close the Instant Pot again and cook for an additional 2 or 3 minutes on 'Manual' or 'Pressure Cook'.
- If your Instant Pot Oreo cheesecake has cracks, you might have overcooked it or over-mixed it. Just decorate it with a topping and adjust next time.
- If your Oreo cheesecake has condensation on the top, just dab it gently with a paper towel.
- See the blog post for more detailed recipe tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Peach Crisp | Instant Pot Chocolate Lava Cake | Instant Pot Brownie Sundaes |
romain | glebekitchen
March 5, 2017 at 11:56 amSaw this on Foodyub. Awesome sounding from scratch cheesecake recipe. And very nice pics BTW!
Paint the Kitchen Red
March 6, 2017 at 5:01 pmThank you so much! It tasted as good as it looks.
Barbara Schieving
March 7, 2017 at 7:23 pmLove the pretty swirl!
Paint the Kitchen Red
March 7, 2017 at 7:58 pmThanks Barbara! Something different 🙂
Joyce
March 23, 2017 at 12:29 pmWow this is so cool, is there anything the instant pot can’t do? haha I had no idea you could even bake a cheesecake in it! 😀
Paint the Kitchen Red
March 25, 2017 at 1:01 pmAnd easy cheesecake, to boot!
Katrina
April 10, 2017 at 11:50 amI used more oreo cookies and made the crust thicker because my family loves crust. This was such a treat – thank you for the recipe!
Paint the Kitchen Red
April 28, 2017 at 11:18 amYou’re welcome. Can’t have too many oreos, right?!
Melissa
July 13, 2017 at 6:17 pmThis recipe looks amazing! I am going to try this, but I would like to make it in an 8-inch diameter cheesecake pan (exactly the one you used but a bit larger to go into my 8qt IP). My plan is to increase all ingredients by 50%….3 packages of cream cheese, 3/4 cup sugar, etc. Do you have any recommendations about how much more time it will need due to the larger size? I am afraid to make a timing mistake with so much goodness in the pot! Thanks!!
Paint the Kitchen Red
July 13, 2017 at 9:20 pmMelissa, if the thickness of the cheesecake is about the same, you shouldn’t need to increase cooking time. Cheesecake is so delicate, so I know your concern. I always err on the safe side and then add more time if needed. If you’re familiar with cooking cheesecake, you know that it will be slightly jiggly in the middle.
Robb
May 8, 2018 at 5:38 pmWhen making the Oreo crust do you leave the frosting in the cookies or do you take it out?
Paint the Kitchen Red
May 8, 2018 at 6:37 pmHi Robb, no I don’t take the frosting out. It’s the best part 🙂
PAF
February 15, 2019 at 8:41 pmAfter 30 min pressure & 15 min natural release this was still very much liquid in the center.
Paint the Kitchen Red
February 16, 2019 at 9:59 amI’m sorry you had trouble with the recipe. There can be lots of variables: from the ingredient brands and measurements to the type of Instant Pot. You could close it back up and let it pressure cook for another 3 to 5 minutes. Thanks for the feedback.