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Instant Pot Oreo Cheesecake Recipe

This Instant Pot Oreo Cheesecake is rich, creamy, and easy to make! Enjoy the perfect blend of classic cheesecake with crunchy Oreo cookies in no time.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Instant Pot, Oreo, Quick
Servings: 8 servings

Ingredients

For the Crust:

  • 10-12 cookies Oreo Cookies crushed
  • 2 tablespoons Butter melted

For the Filling:

  • 16 ounces Cream Cheese 2 packages, softened
  • 1/4 cup Sweetened Condensed Milk
  • 1/4 cup Sugar
  • 1/4 cup Cornstarch
  • 2 1/2 teaspoons Vanilla Extract
  • 2 large Eggs
  • 2 teaspoons Lemon Juice
  • 8 ounces Sour Cream
  • Whipped Cream for serving and garnishing

Instructions

Prepare the Crust

  • Crush the Oreo cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until combined. Press firmly into the bottom of the springform pan.

Make the Cheesecake Filling

  • Beat the cream cheese until smooth. Add sweetened condensed milk, sugar, cornstarch, and vanilla extract; mix until incorporated. Add eggs one at a time, mixing gently after each. Fold in lemon juice and sour cream until smooth.

Assemble the Cheesecake

  • Pour half of the filling over the crust. Chop a few Oreo cookies and sprinkle over the filling. Pour remaining batter on top and smooth with a spatula.

Prepare the Instant Pot

  • Add 1 cup of water to the Instant Pot. Place the trivet inside and set the springform pan on top. Secure the lid and set valve to sealing.

Cook the Cheesecake

  • Set Instant Pot to high pressure for 35 minutes. After cooking, allow natural pressure release for 10 minutes, then vent remaining pressure carefully.

Cool and Chill

  • Remove cheesecake from Instant Pot carefully. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Serve

  • Remove sides of the springform pan. Top with whipped cream and additional Oreo pieces. Slice and serve.

Equipment

  • Instant Pot
  • Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Notes

  • Use room temperature ingredients for a smooth, creamy batter.
  • Do not overmix after adding eggs to avoid cracks in the cheesecake.
  • Chill the cheesecake overnight for best texture and flavor.