Instant Pot Oreo Cheesecake Recipe

If you’re a fan of creamy, dreamy cheesecake with a twist, then you’re in for a treat! This Instant Pot Oreo Cheesecake Recipe combines the rich, velvety texture of classic cheesecake with the iconic flavor of Oreo cookies. It’s the perfect dessert for any occasion, whether you’re entertaining guests or simply indulging in a sweet craving. The Instant Pot makes it easy to achieve that flawless texture, and you’ll be amazed at how quickly this dessert comes together. Let’s dive right in!

What You’ll Love About This Recipe

• Easy to Make: With the Instant Pot, there’s no need to worry about water baths or long baking times.
• Creamy Texture: The combination of cream cheese and sour cream creates a luscious, smooth cheesecake.
• Delicious Flavor: Oreo cookies add a delightful crunch and chocolatey flavor that elevates the cheesecake.
• Perfectly Portioned: This recipe yields a rich cheesecake that can easily serve a crowd or satisfy individual cravings.
• Customizable: You can add toppings or variations to make it your own.

What to Buy

• Oreo Cookies: 10-12 cookies for the crust and garnish.
• Butter: 2 tablespoons, melted to help form the crust.
• Cream Cheese: 16 ounces (2 packages) for the creamy filling.
• Sweetened Condensed Milk: 1/4 cup for added sweetness and richness.
• Sugar: 1/4 cup to balance flavors.
• Cornstarch: 1/4 cup to help stabilize the cheesecake.
• Vanilla Extract: 2 1/2 teaspoons for a fragrant flavor boost.
• Eggs: 2 large eggs for structure and richness.
• Lemon Juice: 2 teaspoons for a hint of acidity.
• Sour Cream: 8 ounces for a tangy finish.
• Whipped Cream: For serving and garnishing.

Toolbox for This Recipe

• Instant Pot: The star of the show! Choose a 6-quart or larger to accommodate the cheesecake.
• Springform Pan: A 7-inch pan works best for this recipe, allowing for easy removal.
• Mixing Bowls: For combining ingredients smoothly.
• Electric Mixer: A hand mixer or stand mixer helps achieve that creamy texture.
• Spatula: For scraping down the sides and ensuring everything is well mixed.

From Start to Finish: Instant Pot Oreo Cheesecake Recipe

Step 1: Prepare the Crust

Begin by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin or by pulsing them in a food processor. Once crushed, mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of your springform pan to form an even layer. Set aside.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sweetened condensed milk, sugar, cornstarch, and vanilla extract. Mix until fully incorporated. Next, add the eggs one at a time, mixing gently after each addition. Finally, fold in the lemon juice and sour cream until the mixture is beautifully smooth.

Step 3: Assemble the Cheesecake

Pour half of the cheesecake filling into the prepared crust. Then, chop a few Oreo cookies and sprinkle them over the filling. Pour the remaining cheesecake batter on top and smooth it out with a spatula.

Step 4: Prepare the Instant Pot

Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside, then carefully set the springform pan on top of the trivet. Secure the lid, ensuring the valve is set to “sealing.”

Step 5: Cook the Cheesecake

Set the Instant Pot to high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully turning the valve to “venting” to release any remaining pressure.

Step 6: Cool and Chill

Once the pressure has fully released, carefully remove the cheesecake from the Instant Pot. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours—or overnight—for the best results.

Step 7: Serve

Once chilled, carefully remove the sides of the springform pan. Top your cheesecake with whipped cream and additional Oreo cookie pieces for garnish. Slice, serve, and enjoy every creamy bite!

Fresh Takes Through the Year

• Festive Toppings: Add seasonal toppings like crushed peppermint candies for a holiday twist.
• Fruit Compote: Top with a berry sauce for a fruity contrast.
• Chocolate Ganache: Drizzle chocolate ganache over the top for an extra indulgent treat.
• Nutty Crunch: Sprinkle chopped nuts on top for added texture and flavor.

Steer Clear of These

To ensure the best results, here are some things to avoid:

• Don’t skip the sour cream; it contributes to the flavor and texture.
• Avoid over-mixing the batter once the eggs are added, as this can lead to cracks.
• Don’t rush the cooling process; chilling overnight will yield the best texture.
• Ensure all ingredients are at room temperature before mixing for a smooth batter.

Storage & Reheat Guide

To store any leftover cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. If you want to freeze your cheesecake, wrap it carefully in plastic wrap and then foil, ensuring it’s airtight. It can be frozen for up to 2 months. To reheat, simply let it come to room temperature or enjoy it chilled straight from the fridge!

Your Questions, Answered

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but keep in mind that it may alter the texture slightly. Opt for a block cream cheese rather than spreadable for the best results.

Can I make this cheesecake without an Instant Pot?

Absolutely! You can bake it in a traditional oven. Preheat your oven to 325°F (163°C), and bake for about 60-70 minutes, or until the center is set, but still slightly jiggly. Use a water bath for best results.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter after adding the eggs, and make sure to cool the cheesecake gradually. A water bath can also help maintain a moist environment.

Can I add more Oreo cookies to the filling?

Yes! Feel free to mix in additional crushed Oreos into the filling for an extra cookie flavor. Just be careful not to add too many, as it could affect the texture of the cheesecake.

Keep Cooking

• Sally’s Baking Addiction for more delicious dessert recipes.
• Pinch of Yum for inspiration on easy meals.
• Minimalist Baker for simple, plant-based recipes.

Final Thoughts

This Instant Pot Oreo Cheesecake Recipe is a must-try for anyone who loves a rich and flavorful dessert. With its creamy filling and the delightful crunch of Oreos, it’s bound to impress family and friends alike. Whether you’re celebrating a special occasion or just want to treat yourself, this cheesecake is sure to satisfy your sweet tooth. So grab your Instant Pot, gather your ingredients, and get ready to indulge in a slice of heaven. Happy baking!