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If you have a sweet tooth and love a dessert that combines rich creaminess with a bit of crunch, then this Instant Pot Oreo Cheesecake Recipe is about to become your new favorite indulgence. Imagine a perfectly smooth cheesecake infused with chunks of Oreo cookies, all effortlessly cooked in your Instant Pot for a moist, decadent finish that’s wonderfully quick to prepare. Whether it’s a special celebration or just a spontaneous treat, this recipe brings together classic flavors in a way that makes every bite feel like a little party in your mouth.
Ingredients You’ll Need
Gathering the right ingredients makes this Instant Pot Oreo Cheesecake Recipe both simple and special. Each component works together to create the perfect balance of texture, taste, and that irresistible Oreo crunch.
- Oreo cookies (15 for crust): Crushing these forms the delicious base, packed with chocolatey goodness.
- Unsalted butter (3 tablespoons, melted): Binds the crushed Oreos into a firm, buttery crust.
- Cream cheese (2 packages, 8 oz each, room temperature): The star ingredient for creamy richness and smooth texture.
- Sugar (1/2 cup): Adds just the right amount of sweetness to balance the tang of cream cheese.
- Cornstarch (1 tablespoon): Helps give the cheesecake a velvety, firm finish without cracking.
- Large eggs (3, room temperature): Provide structure and richness to the custard base.
- Heavy cream (1/2 cup, room temperature): Makes the filling extra luscious and light.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a subtle warm note.
- Chopped Oreo cookies (10 for filling + 8 for topping): Adds delightful cookie chunks throughout for texture and flavor bursts.
- Heavy whipping cream (1/3 cup): Used for making a decadent white chocolate cream topping.
- White chocolate chips (1 cup): Melted into the cream for a silky, sweet contrast to the Oreos.
How to Make Instant Pot Oreo Cheesecake Recipe
Step 1: Prepare Your Pan
Start by generously spraying your 7-inch springform pan with non-stick spray, ensuring the cheesecake will release beautifully after cooking. This small step saves you from any frustrating sticking issues later on.
Step 2: Make the Crust
Take your 15 Oreo cookies and crush them finely—using a food processor or a zip-top bag and rolling pin works wonders. In a bowl, combine the crushed Oreos with the melted unsalted butter until the mixture holds together like wet sand. Press this mixture firmly and evenly into the bottom of your springform pan, creating a sturdy and flavorful base.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth. Add the sugar and cornstarch, beating again to combine. One by one, add the eggs, mixing gently after each to avoid overbeating. Then stir in the heavy cream, vanilla extract, and chopped Oreo cookies. The chunks of crunchy cookie in the creamy filling make this cheesecake uniquely delightful.
Step 4: Assemble and Seal
Pour your luscious cheesecake batter over the prepared crust, smoothing the top gently to ensure it’s even. Seal the pan tightly with aluminum foil to prevent any water from the Instant Pot from seeping in during cooking – trust me, this little trick makes all the difference.
Step 5: Cook in the Instant Pot
Set your Instant Pot to high pressure and cook the cheesecake for 28 minutes. Once done, allow it to naturally release pressure for 15 minutes before switching to quick release. This steady cooking process yields an ultra-creamy texture without the cracks you might get from baking in a traditional oven.
Step 6: Chill and Cool
Remove the cheesecake from the Instant Pot carefully and let it cool to room temperature before placing it in the fridge. Chill for at least 4 hours; this resting time lets the flavors deepen and the texture to firm up beautifully.
Step 7: Prepare the White Chocolate Oreo Topping
For the crowning touch, heat the 1/3 cup heavy whipping cream just until it simmers, then pour over the white chocolate chips in a bowl. Stir until smooth and glossy. Spread this luxurious topping over the chilled cheesecake and finish by sprinkling the remaining chopped Oreos on top for extra crunch and visual appeal.
How to Serve Instant Pot Oreo Cheesecake Recipe
Garnishes
Sprinkle crushed Oreo crumbs or even mini Oreos on each slice to amp up the cookie effect. A dollop of freshly whipped cream or a drizzle of chocolate sauce can add an extra layer of indulgence for company or special occasions.
Side Dishes
This cheesecake pairs wonderfully with fresh berries such as strawberries or raspberries which add a juicy, tart contrast. For grown-up gatherings, a small glass of dessert wine like a late harvest or port complements the richness without overpowering it.
Creative Ways to Present
Serve your Instant Pot Oreo Cheesecake Recipe on a pretty cake stand to show off its layers. For a fun twist, cut into smaller bite-sized squares and arrange with alternating layers of whipped cream and Oreo crumbs for an irresistible party platter.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps beautifully in the fridge for up to 5 days, tightly covered with plastic wrap or stored in an airtight container. This way, it stays moist and delicious, ready for whenever a craving strikes.
Freezing
You can freeze this cheesecake for up to 2 months by wrapping it securely in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving to preserve its creamy texture and rich flavors.
Reheating
Reheating cheesecake isn’t typical, but if you prefer it slightly warmer, let it sit at room temperature for 30 minutes. Alternatively, pop a single slice into the microwave for about 10-15 seconds, just enough to soften without melting the creamy filling completely.
FAQs
Can I use different cookies instead of Oreos?
Absolutely! While Oreos give this cheesecake its signature flavor, you can experiment with other chocolate sandwich cookies or even graham crackers for a different texture and taste.
Do I need a special kind of Instant Pot?
No special model is required. Any standard Instant Pot with a pressure cooking function will work perfectly for this cheesecake recipe.
Why do I need to chill the cheesecake so long?
Chilling allows the cheesecake to set completely, which helps maintain its creamy texture and makes slicing much easier without crumbling.
Can I make mini cheesecakes using this recipe?
Yes! You can divide the batter into smaller springform pans or silicone molds. Just adjust the cooking time slightly and keep an eye on the texture.
What if I don’t have white chocolate chips for the topping?
No worries! You can skip the white chocolate topping or substitute it with melted dark or milk chocolate if you prefer a different flavor profile.
Final Thoughts
This Instant Pot Oreo Cheesecake Recipe isn’t just a dessert; it’s a celebration of creamy, crunchy, and downright delightful flavors made easy and quick with your Instant Pot. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again—whether for a family gathering, an unexpected guest, or a quiet night craving something sweet and satisfying. So, go ahead, treat yourself and your loved ones to this irresistible Oreo cheesecake experience – you deserve it!
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Instant Pot Oreo Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes (plus 15 minutes natural pressure release)
- Total Time: 4 hours 15 minutes (includes chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Oreo Cheesecake is a creamy, rich dessert featuring a crunchy Oreo crust and a smooth cheesecake filling studded with chopped Oreo pieces. The recipe uses the Instant Pot for a quick, no-bake style cheesecake that’s perfectly set and velvety in texture. Topped with a luscious white chocolate ganache and extra Oreos, this dessert is ideal for Oreo lovers seeking a decadent treat that’s simple to prepare.
Ingredients
Crust
- 15 Oreo cookies
- 3 TBSP unsalted butter, melted
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, room temperature
- 1/2 cup sugar
- 1 TBSP cornstarch
- 3 large eggs, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp vanilla extract
- 10 Oreo cookies, chopped
Topping
- 1/3 cup heavy whipping cream
- 1 cup white chocolate chips
- 8 Oreo cookies, chopped
Instructions
- Prepare the Pan: Lightly spray the inside of a 7-inch or 6-inch springform pan with non-stick cooking spray to ensure the cheesecake releases easily after cooking.
- Make the Crust: Crush 15 Oreo cookies finely, then mix them thoroughly with 3 tablespoons of melted unsalted butter until combined. Press this mixture evenly into the bottom of the springform pan to form the crust. Set aside.
- Beat the Cream Cheese Mixture: In a large bowl, beat the two packages of cream cheese until smooth. Gradually add 1/2 cup sugar and 1 tablespoon cornstarch, beating until well combined and creamy.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, making sure each is fully incorporated before adding the next. Then add 1/2 cup heavy cream and 1 teaspoon vanilla, blending until smooth and fully combined.
- Fold in Chopped Oreos: Gently fold in the 10 chopped Oreo cookies into the cheesecake batter, distributing them evenly without overmixing.
- Transfer and Seal: Pour the cheesecake batter over the prepared crust in the springform pan. Cover the pan tightly with aluminum foil to prevent moisture from getting in.
- Pressure Cook in Instant Pot: Place a trivet inside the Instant Pot and add 1 cup of water. Set the springform pan on the trivet, close the lid, and cook on high pressure for 28 minutes. Once done, allow natural pressure release for about 15 minutes before carefully removing the cheesecake.
- Prepare the Topping: While the cheesecake cools, heat 1/3 cup heavy whipping cream in a small saucepan until just simmering. Remove from heat and stir in 1 cup white chocolate chips until melted and smooth. Let it cool slightly.
- Apply Topping and Chill: Pour the white chocolate ganache over the cooled cheesecake and sprinkle with the remaining 8 chopped Oreo cookies. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled for a rich, creamy, and indulgent dessert.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps and a smooth batter.
- Cover the springform pan tightly with foil to prevent water from dripping onto the cheesecake while pressure cooking.
- Allow the cheesecake to chill thoroughly to ensure a firm texture.
- If you don’t have an Instant Pot, this cheesecake can be baked in a water bath at 325°F (163°C) for about 45-60 minutes.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
