Looking for an amazing Oreo Cheesecake recipe? This Oreo Cheesecake recipe is made in the Instant Pot so not only does it taste amazing it is easy to make.
This dessert not only looks delicious, but it is also absolutely delicious! If you’re a cheesecake lover, you’ll love this, and it will become one of your favorites!
Variations to this Oreo Cheesecake Recipe
- While I think that a homemade Oreo crust is best, you can buy a premade.
- Golden Oreos – You can also use Golden Oreos instead of the classic chocolate cookies.
Ingredients to Make Instant Pot Oreo Cheesecake
- cream cheese
- sugar
- eggs
- vanilla
- heavy whipping cream
- corn starch
- Oreo’s
- milk chocolate chips
- butter
- Whipped cream to top
How to Make Instant Pot Oreo Cheesecake Recipe
Make the Whipped Cream
In the mixing bowl of a stand mixer, pour in 1 cup of whipping cream, 4 Tablespoons of powdered sugar, and 1 teaspoon of vanilla.
Turn the mixer on low to blend the ingredients, and turn to high and whip until thick and peaks form.
Cover and place in refrigerator until needed. (If you prefer, you can use canned whipped cream instead)
NOTE: Make a foil sling for the Instant Pot so that you can easily remove the cheesecake when done. Here’s how to make it: Tear off a piece of heavy duty Aluminum Foil, about 12 inches wide. The heavy-duty Foil comes in a long box, that’s the one you want to use for the sling. After you tear the piece of foil off, fold it in half, and then in half again, ending up with a piece about 3 inches wide and approximately 18 – 24 inches long, depending on which box you buy. The foil sling will sit under the cheesecake pan making it easier to remove from the Instant Pot.
Make the Cheesecake
In the mixing bowl of a stand mixer, mix the Cream Cheese, sugar, eggs, vanilla, corn starch, and heavy whipping cream, until smooth and well blended. 
Add 10 Oreo cookies, broken in half, and mix again, until pieces are broken up and blended into the cheesecake mixture. Let rest.
Put the 12 Oreo cookies in the blender, and pour in the melted butter, and blend on high for several seconds.
Take the lid off the blender, and with a wooden spoon, move the cookie crumbs around in the blender to make sure there are no cookies that were not blended.
Blend until all cookies have become crumbs.
In the bottom of a 7″ springform pan, press the crust mixture with fingers until evenly smooth in the pan. 
Pour the Cheesecake mixture over the Oreo crust. 
Put the trivet in the Instant Pot, and pour one cup of water in the bottom of the Pot.
Place the Foil sling across the trivet and up the sides of the Pot.
Carefully set the cheesecake pan inside the Instant Pot, on top of the foil sling. 
Make sure the Instant Pot Valve is set to ‘SEALING’, place the lid on the Pot until it beeps and locks and set the Pot to the ‘CAKE’ setting.
Allow the Instant Pot to automatically build and release pressure, and do not release pressure manually.
When the cheesecake is done, the Instant Pot will automatically go to ‘KEEP WARM’ setting.
Make sure all the pressure is gone by turning the ‘Valve’ to Venting with a pot holder; if no steam is released, it’s safe to remove the lid if the pressure Valve is down.
Remove lid to Pot, and let cool for a few minutes. Take hold of foil pieces, and carefully lift the cheesecake out of the Pot, place on the counter, and allow to cool for about 30 minutes.
Cover the cheesecake with foil, and place in refrigerator overnight, allowing cheesecake to set. The next day, remove foil, making sure cheesecake is set, and then remove springform from the pan.
Place the cheesecake on a cake plate
Make Ganache
In a heavy saucepan, heat the whipping cream and butter over medium heat until butter is completely melted, and the cream is heated through, but DO NOT BOIL.
Add the package of chocolate chips, and turn off the burner. Whisk constantly until chocolate is melted, smooth and thick.
When Ganache is finished, pour over cheesecake, and return cheesecake to refrigerator until chocolate is set.
Before serving, pipe large dollops of whipped cream on top of cake between Oreo cookies. Sprinkle with crushed Oreo’s, and enjoy!
No Instant Pot? No Problem!
Bake in the oven as you normally would a typical cheesecake. Preheat oven to 350° and allow to bake for 45 minutes to an hour. You want to bake this Oreo Cheesecake until the middle sets and just a little giggly. Allow to cool and top with ganache. All to firm up in the refrigerator overnight.
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- Mini No Bake Blueberry Cheesecake
- Bud’s Best Caco Cheesecake Ganache Cake
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INSTANT POT OREO CHEESECAKE
Ingredients
Cheesecake
- 16 ounces of cream cheese
- ¾ cup of granulated sugar
- 3 eggs
- 1 teaspoon of vanilla
- ½ cup of heavy whipping cream
- ½ teaspoon of corn starch
- 1 package of Oreo's
- Whipped cream to top
CHOCOLATE GANACHE - TOPPING
- 1 package of milk chocolate chips
- 1 cup of heavy whipping cream
- 1 Tablespoon of butter
OREO CRUST
- 12 Oreo cookies
- 1 Tablespoon of melted butter
- Blender to mix into crumbs
Instructions
- WHIPPED CREAM
- In the mixing bowl of a stand mixer, pour in 1 cup of whipping cream, 4 Tablespoons of powdered sugar, and 1 teaspoon of vanilla.
- Turn the mixer on low to blend the ingredients, and turn to high and whip until thick and peaks form.
- Cover and place in refrigerator until needed. (If you prefer, you can use canned whipped cream instead)
- In the mixing bowl of a stand mixer, mix the Cream Cheese, sugar, eggs, vanilla, corn starch, and heavy whipping cream, until smooth and well blended.
- Add 10 Oreo cookies, broken in half, and mix again, until pieces are broken up and blended into the cheesecake mixture. Let rest.
- Put the 12 Oreo cookies in the blender, and pour in the melted butter, and blend on high for several seconds.
- Take the lid off the blender, and with a wooden spoon, move the cookie crumbs around in the blender to make sure there are no cookies that were not blended.
- Blend until all cookies have become crumbs.
- In the bottom of a 7" springform pan, press the crust mixture with fingers until evenly smooth in the pan.
- Pour the Cheesecake mixture over the Oreo crust.
- Put the trivet in the Instant Pot, and pour one cup of water in the bottom of the Pot.
- Place the Foil sling across the trivet and up the sides of the Pot.
- Carefully sit the cheesecake pan inside the Instant Pot, on top of the foil sling.
- Make sure the Instant Pot Valve is set to 'SEALING', place the lid on the Pot until it beeps and locks and set the Pot to the 'CAKE' setting.
- Allow the Instant Pot to automatically build and release pressure, and do not release pressure manually.
- When the cheesecake is done, the Instant Pot will automatically go to 'KEEP WARM' setting.
- Make sure all the pressure is gone by turning the 'Valve' to Venting with a pot holder; if no steam is released, it's safe to remove the lid if the pressure Valve is down.
- Remove lid to Pot, and let cool for a few minutes. Take hold of foil pieces, and carefully lift the cheesecake out of the Pot, place on the counter, and allow to cool for about 30 minutes.
- Cover the cheesecake with foil, and place in refrigerator overnight, allowing cheesecake to set. The next day, remove foil, making sure cheesecake is set, and then remove springform from the pan.
- Place the cheesecake on a cake plate, and make Ganache;
- In a heavy saucepan, heat the whipping cream and butter over medium heat until butter is completely melted, and the cream is heated through, but DO NOT BOIL.
- Add the package of chocolate chips, and turn off the burner. Whisk constantly until chocolate is melted, smooth and thick.
- When Ganache is finished, pour over cheesecake, and return cheesecake to refrigerator until chocolate is set.
- Before serving, pipe large dollops of whipped cream on top of cake between Oreo cookies. Sprinkle with crushed Oreo's, and enjoy!
How can this delicious recipe be converted to normal baking without using Instant Pot?
Thank you for the question Jerri! I went ahead and updated the post with how to bake it in the oven!