Kelly's Kitchen RV & Home Cooking, Kitchen Tips, and Menu Planning

Instant Pot Oreo Cheesecake

12.29.2017 · Posted in Cakes & Pies, Desserts, Instant Pot, Recipes

This cheesecake was well received at our family Christmas.  Even my son who isn’t much for compliments had two pieces!  (that’s about as good as a compliment as I’ll get…but I’ll take it!)

Needed for the Crust:

  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted

Needed for the cheesecake:

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped

Needed for the topping:

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional


  1. Spray the inside of a 7 inch spring form or push pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In a bowl, beat the cream cheese until smooth. When smooth add the sugar and mix until combined.  Add eggs, one at a time, mixing well before adding the second egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil to keep condensation off the top of the cheesecake as it cooks.
  6. Pour 1 1/2 cups of water into the Instant Pot.
  7. Place the cheesecake pan on the rack and carefully lower both the rack and the pan into the Instant Pot, using the handles on the rack.  If your rack doesn’t have handles you may want to use a ‘foil sling’ to assist with this.
  8. Lock the lid into place and make sure the vent is closed. Press the “Manual” button and cook on high pressure for 40 minutes.
  9. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  10. Carefully remove the cheesecake from the pot to a cooling rack. Uncover the cheesecake and allow it to cool to room temperature.
  11. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  12. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.


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