Name: Instant Pot Oreo Cheesecake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 10-12 Oreo cookies; 2 tablespoonsbutter (melted); 16 ouncescream cheese ((2 8 oz pkgs)); 1/4 cupsweetened condensed milk; 1/4 cupsugar; 1/4 cupcornstarch; 2 1/2 teaspoonsvanilla extract; 2 largeeggs; 2 teaspoonslemon juice; 8 ouncessour cream; Whipped Cream; Oreo cookies

Jump to Recipe

I make a lot of cheesecakes, and this Instant Pot Oreo cheesecake is one I return to when I want something fast, reliable, and crowd-pleasing. The pressure-cooker environment keeps the filling moist and virtually eliminates worry about cracks. It’s a solid shortcut without sacrificing that dense, creamy texture you expect from a good cheesecake.

This recipe is straightforward: a chocolate sandwich-cookie crust, a silky cream cheese filling, a short pressure-cook, and a long, patient chill. No water bath drama, no oven temperature fuss. The timing is predictable, which makes it great for planning desserts for guests or a weekend treat.

I’ll walk you through the exact ingredients and steps, then share practical tips for swapping ingredients, avoiding common mistakes, and how to serve or freeze the cake. If you want a dependable, make-ahead dessert that still feels special, this one’s worth learning.

What Goes Into Instant Pot Oreo Cheesecake Recipe

Ingredients

10–12 Oreo cookies — crushed for the crust; keep a few whole for crumbling as a topping.
2 tablespoons butter, melted — binds the crumbs and firms the crust when chilled.
16 ounces cream cheese (2 8 oz pkgs) — bring to room temperature for a lump-free filling.
1/4 cup sweetened condensed milk — adds sweetness and helps the filling set smoothly.
1/4 cup sugar — balances the tang of the cream cheese and sour cream.
1/4 cup cornstarch — stabilizes the filling and gives a velvety finish.
2 1/2 teaspoons vanilla extract — flavor backbone; use a good-quality extract.
2 large eggs — add richness and structure; add one at a time and combine well.
2 teaspoons lemon juice — brightens the flavor without tasting lemony.
8 ounces sour cream — lightens the texture and adds tang.
Whipped Cream — for topping; dollop just before serving for best texture.
Oreo cookies — extra, crumbled for garnish and crunch.

Cooking Instant Pot Oreo Cheesecake Recipe: The Process

Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper if desired and set the pan aside.
Place the 10–12 Oreo cookies (from the ingredient list) into a large zip-top bag. Press as you seal to remove as much air as possible. Crush the Oreos with a rolling pin into fine crumbs.
Pour the Oreo crumbs into a medium bowl. Add 2 tablespoons melted butter and stir until the crumbs are evenly moistened.
Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Place the pan into the freezer for 10 minutes.
In a large mixing bowl, beat 16 ounces cream cheese until smooth. Add 1/4 cup sweetened condensed milk, 1/4 cup sugar, and 1/4 cup cornstarch; beat until well blended and smooth.
Add the 2 large eggs one at a time, beating until combined after each egg. Add 2 teaspoons lemon juice and 2 1/2 teaspoons vanilla extract and beat until combined. Add 8 ounces sour cream and beat for 1 additional minute, until the filling is smooth.
Pour the cheesecake filling over the chilled Oreo crust in the springform pan and smooth the top.
Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet into the Instant Pot and carefully lower the springform pan onto the trivet.
Secure the Instant Pot lid and set to High pressure for 25 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
Remove the lid and, using the trivet handles, lift the springform pan from the Instant Pot. The cheesecake may be puffed; it will settle as it cools.
Allow the cheesecake to cool on the trivet to room temperature. Cover the chilled cheesecake well with plastic wrap and refrigerate until completely chilled, about 4 hours.
Remove the sides of the springform pan. Top the cheesecake with whipped cream and crumbled Oreo cookies (from the “Oreo cookies” listed in the ingredients) before serving.

Why This Recipe Belongs in Your Rotation

This cheesecake gives you a classic flavor profile with minimal fuss. If you’ve been hesitant about making cheesecake because of oven timing or cracks, the Instant Pot changes the game. It provides a moist, even finish and consistency from batch to batch. The Oreo crust is quick to make and adds texture contrast to the creamy filling.

It’s also a reliable make-ahead dessert. Once chilled, it keeps well and slices neatly if you chill it long enough. For dinner parties, it frees up oven space and reduces active time at the stove. For weeknight sweetness, it’s forgiving: the process is straightforward and the timing is consistent.

Ingredient Swaps & Substitutions

Since the ingredient list is short and specific, swaps are simple if you need to adapt. Here are tested options and what they change in the result.

Crust: Any chocolate sandwich cookie can replace Oreos. Use a gluten-free sandwich cookie to make the crust gluten-free.
Butter: For a dairy-free crust, a neutral vegetable-based spread can work, but expect a slightly different mouthfeel.
Cream cheese: Full-fat cream cheese gives the best texture. Lower-fat versions will yield a softer, less stable filling.
Sweetened condensed milk: Adds sweetness and silkiness. You can reduce the 1/4 cup slightly if you prefer a less sweet cheesecake, but it will change the set.
Vanilla and lemon: If you don’t have lemon juice, a teaspoon of white vinegar will provide similar acid to help set the cheesecake.
Sour cream: Plain yogurt (full-fat) can substitute, but the flavor will be tangier and slightly less rich.

What You’ll Need (Gear)

7-inch springform pan — essential for this recipe size and for easy removal.
Instant Pot (6-quart or larger) — any model with a pressure-cook/high setting will work.
Trivet — the one that comes with your Instant Pot; it holds the pan above the water.
Mixing bowls and electric mixer — a handheld mixer or stand mixer makes achieving a lump-free filling easy.
Rolling pin and zip-top bag — for crushing the Oreos, though a food processor also works if you prefer.
Parchment paper and plastic wrap — for lining and covering the cheesecake during chilling.

Mistakes Even Pros Make

Several pitfalls can sideline an otherwise perfect cheesecake. Here are the ones I still watch for and how to avoid them.

Cold cream cheese: If the cream cheese is not softened, you’ll end up with lumps. Bring it to room temperature and beat it until smooth before adding other ingredients.
Overbeating eggs: Beat to combine, not to whip. Too much air causes more puffing and a less dense texture.
Skipping the chill: The Instant Pot finishes the cook, but chilling is what firms the cheesecake and improves sliceability. Don’t rush the four-hour chill.
Not sealing the pan edges: Greasing the springform pan prevents sticking and makes removal clean. Lining the bottom with parchment is optional but helpful.
Quick-release too soon: Allow the full 10-minute natural release. Quick-releasing all pressure immediately can cause collapse or uneven texture.

Fresh Takes Through the Year

Seasonal touches keep this cheesecake feeling fresh. In colder months, add a drizzle of warm chocolate or a scattering of toasted hazelnuts. In spring and summer, add a light berry compote on the side—berries offset the richness and the tartness complements the Oreo crunch.

For holidays, pipe vanilla or chocolate whipped cream and top with whole Oreos or decorative chocolate shards. The basic method is flexible; small finishing touches change the mood without complicating the process.

Cook’s Notes

Assembly and timing

Press the crust evenly and chill it well before adding the filling. This prevents the crust from mixing with the filling during the pressure cook and helps it hold together when you slice. The Instant Pot timing is precise: 25 minutes at high pressure with 10 minutes of natural release; don’t shorten either and expect the same results.

Texture and handling

The cheesecake might look puffed right out of the pot—that’s normal. It will settle as it cools. Cover it tightly and chill for at least four hours; overnight is better for clean slices. When removing the springform sides, run a thin knife around the edge if anything is sticking, then release the latch gently.

Freezer-Friendly Notes

This cheesecake freezes well. First chill until completely set. Then either freeze whole (wrapped tightly in plastic wrap and aluminum foil) or slice and freeze individual portions separated by parchment paper in an airtight container. To thaw, move slices to the fridge for several hours or overnight. Do not thaw at room temperature for extended periods—moisture can gather on the surface.

Quick Questions

Can I use a different cookie for the crust? — Yes. Any chocolate sandwich cookie works; you can also use chocolate wafer cookies if you prefer a thinner crust.
Do I need to cover the pan for the Instant Pot? — No special covering is required for the springform pan in the Instant Pot. Place the pan on the trivet and ensure the trivet is stable.
My cheesecake cracked—why? — Cracks are less common with the Instant Pot, but overbeating or too-rapid temperature changes can contribute. Be gentle with mixing and follow the natural release timing.
How long will leftovers keep? — Stored well-covered in the fridge, it will keep 3–4 days. Beyond that, texture and flavor begin to decline.
Can I double the recipe? — Doubling in a single pan isn’t practical because of pan size constraints. Consider making two separate pans and cooking them sequentially.

The Takeaway

This Instant Pot Oreo cheesecake gives a dependable, creamy dessert with a bright, chocolate-cookie crust and uncomplicated steps. It’s approachable for home cooks who want great texture without oven anxiety. Follow the ingredient list and the step-by-step pressure-cook instructions, chill thoroughly, and you’ll have a dessert that looks and tastes like you planned for hours—without the stress.

Make it a day ahead, add a simple whipped-cream crown and crushed Oreos, and watch it disappear. It’s one of those recipes that earns a regular spot in my rotation because it balances speed, reliability, and crowd-pleasing flavor.

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Instant Pot Oreo Cheesecake Recipe

Creamy Oreo cheesecake made in the Instant Pot with an Oreo cookie crust, finished with whipped cream and extra crushed Oreos.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: 12 servings

Ingredients

10-12 Oreo cookies
2 tablespoonsbutter melted
16 ouncescream cheese (2 8 oz pkgs)
1/4 cupsweetened condensed milk
1/4 cupsugar
1/4 cupcornstarch
2 1/2 teaspoonsvanilla extract
2 largeeggs
2 teaspoonslemon juice
8 ouncessour cream
Whipped Cream
Oreo cookies

Instructions

Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper if desired and set the pan aside.
Place the 10–12 Oreo cookies (from the ingredient list) into a large zip-top bag. Press as you seal to remove as much air as possible. Crush the Oreos with a rolling pin into fine crumbs.
Pour the Oreo crumbs into a medium bowl. Add 2 tablespoons melted butter and stir until the crumbs are evenly moistened.
Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Place the pan into the freezer for 10 minutes.
In a large mixing bowl, beat 16 ounces cream cheese until smooth. Add 1/4 cup sweetened condensed milk, 1/4 cup sugar, and 1/4 cup cornstarch; beat until well blended and smooth.
Add the 2 large eggs one at a time, beating until combined after each egg. Add 2 teaspoons lemon juice and 2 1/2 teaspoons vanilla extract and beat until combined. Add 8 ounces sour cream and beat for 1 additional minute, until the filling is smooth.
Pour the cheesecake filling over the chilled Oreo crust in the springform pan and smooth the top.
Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet into the Instant Pot and carefully lower the springform pan onto the trivet.
Secure the Instant Pot lid and set to High pressure for 25 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
Remove the lid and, using the trivet handles, lift the springform pan from the Instant Pot. The cheesecake may be puffed; it will settle as it cools.
Allow the cheesecake to cool on the trivet to room temperature. Cover the chilled cheesecake well with plastic wrap and refrigerate until completely chilled, about 4 hours.
Remove the sides of the springform pan. Top the cheesecake with whipped cream and crumbled Oreo cookies (from the "Oreo cookies" listed in the ingredients) before serving.