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Simultaneously creamy and crunchy, and packed with the taste of America’s favorite cookie: this Instant Pot Oreo Cheesecake is exactly what your sweet tooth has been craving!

This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!

This is not my first rodeo making a cheesecake in my trusty Instant Pot. Remember this cheesecake I whipped up awhile back? Today, I’ve got another amazing Instant Pot cheesecake recipe for you… but this time, giving it the ultimate Oreo makeover!

This cheesecake is for the ULTIMATE Oreo Cookie lover!

I love the fact that this cheesecake boasts Oreos in all sorts of forms: chopped Oreo cookies, Oreo-infused whipped cream and a beautiful Oreo crust. Safe to say, you’ll get a full-on Oreo flavor with this scrumptious cheesecake.

For the crust:

  • 15 Oreo cookies
  • 3 tbsp unsalted butter, melted

For the batter:

  • 16 oz. softened cream cheese
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 3 large eggs, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp vanilla
  • 10 Oreo cookies, chopped

For the ganache:

  • ½ cup heavy whipping cream
  • 1 cup chocolate chips

For the Oreo whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup crushed Oreos
  • 1 disposable piping bag with star tip

For the garnish:

  • 1 cup mini Oreos

Prep: 30 mins

Cook: 28 mins

Total: 58 mins

Makes: 8 servings

Crust Directions:

Prep springform pan by spraying with non-stick cooking spray, set aside.

Crush cookies in a large bowl.

Add melted butter and stir until both ingredients are well combined.

Transfer the mixture into the prepped pan.

Use the bottom of a measuring cup to press down on the mixture and form the packed crust, making sure to work up the sides of the pan.

Refrigerate and chill for at least 20 minutes.

This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!

Cheesecake Directions:

Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.

Reduce the mixer speed to low and add heavy cream. Beat until blended. Scrape the bottom and sides of the bowl.

Add one egg at a time, beating after each addition. Mix until well-combined.

Add vanilla and mix well.

Slowly add chopped cookies and stir to mix.

Remove Oreo crust from the refrigerator and slowly pour the cheesecake batter into the prepped pan.

This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!

Cooking Directions:

Place metal trivet into the Instant Pot.

Add 1 ½ cups of water. Cover cheesecake with aluminum foil and gently place pan on top of the trivet.

Set on manual setting. Cook on high for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)

When the IP beeps, release the pressure naturally for about 20-30 minutes.

Carefully open the IP. Gently move the cheesecake to a cooling rack.

Allow to cool for 1 hour, carefully run a paring knife around the edges of the cheesecake.

Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.

Ganache Directions:

Pour the heavy cream in a microwave safe bowl and microwave for about 45 seconds (or until it starts to bubble).

Add chocolate chips in a separate bowl.

Pour the hot heavy cream on top of the chocolate chips, ensuring that all the chips are covered with the heavy cream. Set the bowl aside for about 1 minute.

After the minute start to slowly stir the mixture until all is totally blended. (If not all of the chips are melted return the bowl for another 20 seconds in the microwave.) Stir, repeating the last 2 steps only if necessary.

If your mixture is too thin add move chips, If the mixture is too thick add more cream. (Whenever adding more of either ingredient, be sure to stir well so that everything is combined.)

Remove cheesecake from its springform pan and set it on the serving plate.

Carefully pour the ganache over the cheesecake.

Oreo Whipped Cream Directions:

Using a hand beater, beat together all ingredients until combined and stiff with peaks

Scoop into a piping bag

Garnish with Oreo cookies.

Set the cheesecake aside allowing the ganache to harden before cutting and serving.

Cheesecake can be stored in the refrigerator, covered loosely with aluminum foil, for about 1 week.

This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!
This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!

Instant Pot Oreo Cheesecake

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes

Can you believe that this beautiful Oreo Cheesecake is made in the Instant Pot?! Filled with Oreo chunks and topped with a delicious chocolate ganache, this Instant Pot Oreo Cheesecake is simple to whip up and boasts tons of authentic Oreo flavor.

Ingredients

For the crust:

  • 15 Oreo cookies
  • 3 tbsp unsalted butter, melted

For the batter:

  • 16 oz. softened cream cheese
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 3 large eggs, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp vanilla
  • 10 Oreo cookies, chopped

For the ganache:

  • ½ cup heavy whipping cream
  • 1 cup chocolate chips

For the Oreo whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup crushed Oreos
  • 1 disposable piping bag with star tip

For the garnish:

  • 1 cup mini Oreos

Instructions

Crust Directions:

  1. Prep springform pan by spraying with non-stick cooking spray, set aside.
  2. Crush cookies in a large bowl.
  3. Add melted butter and stir until both ingredients are well combined.
  4. Transfer the mixture into the prepped pan.
  5. Use the bottom of a measuring cup to press down on the mixture and form the packed crust, making sure to work up the sides of the pan.
  6. Refrigerate and chill for at least 20 minutes.

Cheesecake Directions:

  1. Using an electric mixer, beat the cream
    cheese, sugar, and cornstarch on medium-low speed, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
  2. Reduce the mixer speed to low and add heavy cream. Beat until blended. Scrape the bottom and sides of the bowl.
  3. Add one egg at a time, beating after each addition. Mix until well-combined.
  4. Add vanilla and mix well.
  5. Slowly add chopped cookies and stir to mix.
  6. Remove Oreo crust from the refrigerator and slowly pour the cheesecake batter into the prepped pan.

Cooking Directions:

  1. Place metal trivet into the Instant Pot.
  2. Add 1 ½ cups of water. Cover cheesecake
    with aluminum foil and gently place pan on top of the trivet.
  3. Set on manual setting. Cook on high for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
  4. When the IP beeps, release the pressure naturally for about 20-30 minutes.
  5. Carefully open the IP. Gently move the
    cheesecake to a cooling rack.
  6. Allow to cool for 1 hour, carefully run a paring knife around the edges of the cheesecake.
  7. Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.

Ganache Directions:

  1. Pour the heavy cream in a microwave safe bowl and microwave for about 45 seconds (or until it starts to bubble).
  2. Add chocolate chips in a separate bowl.
  3. Pour the hot heavy cream on top of the chocolate chips, ensuring that all the chips are covered with the heavy cream. Set the bowl aside for about 1 minute.
  4. After the minute start to slowly stir the mixture until all is totally blended. (If not all of the chips are melted return the bowl for another 20 seconds in the microwave.) Stir,
    repeating the last 2 steps only if necessary.
  5. If your mixture is too thin add move chips, if the mixture is too thick add more cream. (Whenever adding more of either
    ingredient, be sure to stir well so that everything is combined.)
  6. Remove cheesecake from its springform pan and set it on the serving plate.
  7. Carefully pour the ganache over the cheesecake.
  8. Oreo Whipped Cream Directions:
  9. Using a hand beater, beat together all ingredients until combined and stiff with peaks.
  10. Scoop into a piping bag
  11. Garnish with Oreo cookies.
  12. Set the cheesecake aside allowing the ganache to harden before cutting and serving.

Notes

Cheesecake can be stored in the refrigerator, covered loosely with aluminum foil, for about 1 week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

This Instant Pot Oreo Cheesecake is thick, creamy and full of Oreo flavor. For any Oreo fan, this cheesecake is perfect: it’s got chunks of Oreo cookie, sits on a homemade Oreo crust and boasts an Oreo-infused whipped cream. What more could you ask for?!

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