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!
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Table of Contents
Introduction
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 recently posted my Easy Instant Pot Chocolate Lava Cake recipe and was so pleased with it that I wanted to make another dessert recipe in the Instant Pot.
I absolutely love cheesecake, but I’m the only one in my family who is a cheesecake lover. Because of that, I decided to make an Instant Pot Oreo Cheesecake with a thicker Oreo crust.
I also added pieces of Oreos in the batter AND melted chocolate swirled into the batter in the hopes of appealing to the chocolate lovers in my family so I wouldn’t end up eating a whole cheesecake by myself!
Well, it turns out the Instant Pot Oreo cheesecake was a hit; we all loved it and it was gone in no time! If you love cheesecake but have never made one, I hope you’ll give this Instant Pot Oreo Cheesecake recipe a try – I think you’ll love it.
Here are some other Instant Pot dessert recipes:
– Instant Pot Apple Crisp
– Instant Pot Cupcakes
– Instant Pot Chocolate Lava Cakes
– Instant Pot Air Fryer Pound Cake
Tips and Substitutions
Pro Tips
There are a few secrets to making a good cheesecake:
- Use the bottom of a measuring cup to firmly press the Oreo 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.
Accessories
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.
Sealing Ring Odors
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.
Pressure Cooking Time
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 Pressure Cook setting.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
FAQS
It’s probably undercooked. If you find that the cheesecake is not firm enough, program it for another 2 to 3 minutes of pressure cooking time and do a natural release of pressure.
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!
The condensation comes from covering the cheesecake. If your cooked cheesecake has condensation on the top when you remove the foil cover, just lightly dab it with a paper towel.
One way to avoid lumps is to make sure all your ingredients are at room temperature. This allows the batter to be smooth and less lumpy.
Mixing the batter at a low speed will allow the batter to be airy and light. Mixing it for too little time can make the Oreo cheesecake dense. But don’t mix for too long because it can become runny and have cracks.
The best way is to read the temperature in the middle of the cheesecake with an instant-read thermometer. It should register at approximately 147 degrees Fahrenheit.
Instant Pot Oreo Cheesecake Ingredients
More ingredient details in the recipe card at the bottom of this post.
How to Make Oreo Cheesecake in the Instant Pot (Step by Step Instructions)
- Prepare pan
- Prepare crust
- Make cheesecake filling
- Add batter to pan and mix chocolate sauce
- Swirl chocolate into batter and cover
- Place pan on trivet
- Pressure cook
- Release pressure
- Cool and refrigerate
- Remove cheesecake from pan
Prepare pan
- Lightly spray the inside of the cheesecake pan with spray oil.
- Line the inside bottom of the pan with parchment paper.
Prepare crust
- 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.
Make cheesecake 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.
Add batter to pan and mix chocolate sauce
- 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.
Swirl chocolate into batter and cover
- 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.
Place pan on trivet
- 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.
Instant Pot Duo Pressure Cook 30 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘30′ (30 minutes).
Instant Pot Ultra Pressure Cook 30 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 30 minutes (00:30).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
Cool and refrigerate
- 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 overnight.
Remove cheesecake from pan
- 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.
Chocolate Swirl Instant Pot Oreo Cheesecake
Equipment
Ingredients
- 1 cup Oreo cookies crushed, packed (about 15 cookies)
- 2 ½ tablespoon butter melted
- 16 oz. cream cheese at room temperature
- ½ cup granulated sugar
- ¼ cup sour cream at room temperature
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
- 2 eggs at room temperature, lightly beaten
- ½ cup Oreo cookies about 4 cookies, chopped
- 2 oz. semi-sweet chocolate chopped
- 1 tablespoon heavy cream at room temperature
Instructions
- Lightly spray the inside of the 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 to beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.
- Beat in the eggs, one at a time, 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 pressure cook for 30 minutes.
- Allow the pressure to release naturally, about 10 to 15 minutes. [Read More: The Different Pressure Release Methods]
- Press Cancel and 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 the 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 pressure cook for an additional 2 or 3 minutes.
- 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
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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.
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More Recipes for Dessert in the Instant Pot
PAF
After 30 min pressure & 15 min natural release this was still very much liquid in the center.
Paint the Kitchen Red
I’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.
Robb
When making the Oreo crust do you leave the frosting in the cookies or do you take it out?
Paint the Kitchen Red
Hi Robb, no I don’t take the frosting out. It’s the best part 🙂
Melissa
This 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
Melissa, 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.
Katrina
I 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
You’re welcome. Can’t have too many oreos, right?!
Joyce
Wow 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
And easy cheesecake, to boot!
Barbara Schieving
Love the pretty swirl!
Paint the Kitchen Red
Thanks Barbara! Something different 🙂
romain | glebekitchen
Saw this on Foodyub. Awesome sounding from scratch cheesecake recipe. And very nice pics BTW!
Paint the Kitchen Red
Thank you so much! It tasted as good as it looks.