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Creamy Instant Pot Cheesecake with Oreo Crust

Instant Pot cheesecake - featured image
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A quick and easy cheesecake made in the Instant Pot featuring a creamy filling and a crunchy Oreo crust, perfect for busy days and last-minute dessert cravings.

Ingredients

Scale
  • 24 Oreo cookies (regular or double-stuffed, crushed finely with filling intact)
  • 4 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) sour cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour (optional)

Instructions

  1. Crush the 24 Oreo cookies until fine crumbs form using a food processor or rolling pin.
  2. Mix the Oreo crumbs with melted butter until the mixture feels like damp sand.
  3. Press the Oreo mixture evenly and firmly into the bottom of a 6-inch springform pan. Place the pan in the freezer to set the crust.
  4. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
  5. Add eggs one at a time, mixing just until incorporated each time.
  6. Stir in sour cream, vanilla extract, and flour (if using) until blended well.
  7. Remove the springform pan from the freezer and pour the cheesecake filling over the chilled Oreo crust. Smooth the top gently.
  8. Pour 1 cup (240ml) of water into the Instant Pot. Place the trivet inside and lower the springform pan onto the trivet.
  9. Cover the top of the pan loosely with aluminum foil to prevent condensation from dripping onto the cheesecake.
  10. Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 35 minutes.
  11. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
  12. Remove the cheesecake from the Instant Pot and let it cool at room temperature for about 1 hour.
  13. Refrigerate for at least 4 hours or overnight to fully set and develop creamy texture.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Wrap the springform pan in foil to prevent water seepage. Allow natural pressure release to prevent cracks and sinking centers. For variations, try adding mini chocolate chips, peanut butter swirl, or use gluten-free cookies for the crust.

Nutrition

Keywords: Instant Pot cheesecake, Oreo crust, creamy cheesecake, easy dessert, pressure cooker cheesecake, no-bake cheesecake, quick cheesecake

Find it online: https://lucydishes.com/creamy-instant-pot-cheesecake-with-oreo-crust-easy-recipe-guide/