This decadent Instant Pot Oreo Cheesecake recipe is special because 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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I could eat cheesecake every day; I love it so much! Maybe you can relate? Sadly, I’m the only one in my family who loves cheesecake.
But we all love Oreos. So I created the best of both worlds with this Instant Pot Oreo Cheesecake recipe with a thicker Oreo crust.
My cheesecake differs slightly from other recipes because I add pieces of Oreos and swirl some melted chocolate into the batter.
If you’re a chocolate lover, this Oreo cheesecake Instant Pot recipe will become one of our favorite desserts!
If you love cheesecake but have never made one, this recipe is for you. It’s foolproof when made in the Instant Pot and always perfect!
I feel the Instant Pot is the best method for making cheesecake, and I’ve tried them all! Of course, you can use any brand of pressure cooker, including a Ninja Foodi.
➡ I have plenty of other pressure cooker desserts for you to try, such as apple crisp, cupcakes, Instant Pot lava cakes, and peach crisp!
Ingredients and Tips
🧂 Ingredients for Oreo Cheesecake Instant Pot Method
More ingredient details in the recipe card at the bottom of this post.
💡 Ingredient and Recipe Tips for Cheesecake
🌡️ Temperature: Use room-temperature eggs and softened cream cheese. This is super important; otherwise, you’ll overbeat your batter and/or have clumps.
🧀 Cream Cheese: Use full-fat cream cheese! I prefer Philadelphia brand cream cheese in a block.
🥄 Batter: Once you add the eggs, don’t overmix the batter, as this can cause the cheesecake to puff up and deflate, producing cracks.
❄️ Cool: Cool the cake completely before refrigerating. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
🥮 Accessories: For a 6-quart Instant Pot, you’ll need a 7-inch push pan. It also comes in handy for air fryer desserts like pound cake, pear tart, or almond cake! You can use a 7-inch springform pan instead. You’ll also need a trivet with handles, which is usually shipped with the Instant Pot. If you use a 6-inch pan, increase the pressure cooking time by about 5 minutes.
⏲ Pressure Cooking Time: Cooking times can change based on different factors, including the size of the pan or pressure cooker. If your cheesecake is not fully set, pressure cook for 3 to 5 more minutes.
❓ FAQS
It’s probably undercooked. If the cheesecake is not firm enough, program it for another 2 to 3 minutes of pressure cooking time and let it naturally release pressure.
If 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. Sprinkle some crushed oreos on top to cover up any 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 it to be airy and light. Mixing it for too little time can make the Oreo cheesecake dense. But don’t mix for too long; it can become runny and crack.
♨️ How to Make Oreo Cheesecake in the Instant Pot
- Prepare the pan. Combine Oreo cookies and butter and firmly press into the pan. Freeze crust while making the filling.
- Beat batter ingredients until combined and stir in chopped chopped Oreos.
- Pour filling into pan, and swirl in chocolate and cream mixture.
- Add water to the inner pot and pressure cook the cheesecake on a trivet. Do a natural release of pressure. Cool completely and refrigerate. Decorate and serve!
Chocolate Swirl Instant Pot Oreo Cheesecake
Ingredients
- 1 cup Oreo cookies crushed, packed (about 15 cookies)
- 2 ½ tablespoon butter melted
- 16 oz. cream cheese at room temperature (full-fat)
- 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 1 cup Oreo cookies and 2 ½ tablespoon 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 16 oz. cream cheese, ½ cup granulated sugar, ¼ cup sour cream, 1 tablespoon all purpose flour, ½ teaspoon vanilla extract on low speed, just until combined.
- Beat in 2 eggs, one at a time, until combined, making sure not to over-beat.
- Stir in chopped ½ cup Oreo cookies.
- Pour filling onto crust-lined pan.
- Microwave 2 oz. semi-sweet chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
- Mix 1 tablespoon 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.
- 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.) [See Note 1]
- 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. [See Note 1]
- Cool the Instant Pot Oreo cheesecake completely 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
- 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.
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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PAF says
After 30 min pressure & 15 min natural release this was still very much liquid in the center.
Paint the Kitchen Red says
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 says
When making the Oreo crust do you leave the frosting in the cookies or do you take it out?
Paint the Kitchen Red says
Hi Robb, no I don’t take the frosting out. It’s the best part 🙂
Melissa says
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 says
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 says
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 says
You’re welcome. Can’t have too many oreos, right?!
Joyce says
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 says
And easy cheesecake, to boot!
Barbara Schieving says
Love the pretty swirl!
Paint the Kitchen Red says
Thanks Barbara! Something different 🙂
romain | glebekitchen says
Saw this on Foodyub. Awesome sounding from scratch cheesecake recipe. And very nice pics BTW!
Paint the Kitchen Red says
Thank you so much! It tasted as good as it looks.