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
Scale
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.
