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Oreo Cheesecake (Instant Pot)

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This decadent Instant Pot Oreo cheesecake is fail-proof! An Oreo drip cheesecake, pressure cooked in under 30 minutes! It’s the perfect recipe anyone can make and looks amazing.

thick slice of Oreo cheesecake with the instant pot in the background

This easy recipe was inspired by my Snickers cheesecake, creamy peanut butter cheesecake and Instant Pot favorites, such as my chocolate cherry dump cake.

what you’ll need

Cream cheese and sugar make the perfect filling for my most delicious cheesecakes.

ingredients for oreo cheesecake laid out on a table
homemade with simple ingredients


  • Oreo cookies
  • melted butter
oreo cheesecake batter in a large bowl with spatula
creamy, smooth batter


  • cream cheese
  • granulated sugar
  • large eggs at room temperature
  • sour cream or heavy cream if you prefer non-cheese taste
  • Oreo cookies, chopped
side view of large Oreo cheesecake slice
so rich and chocolatey

Chocolate Ganache Drip (optional, whipped chocolate icing)

  • heavy whipping cream
  • milk chocolate chips or dark, if preferred
freshly made oreo cheesecake covered in chocolate ganache and crumbled cookies
creamy cheesecake with crumbled cookies

Pressure cooker cheesecake steps

  1. Make the crust & refrigerate.
  2. Make batter. Add batter to crust.
  3. Pressure cook with water + trivet.
  4. Drizzle on the ganache until it drips over the edges

Substitutions for ingredients

I’ve tried many variations on this recipe and all seem to work out perfectly!

a bunch of crumbled Oreo cookies with creamy filling crushed on a table
cookie love

Oreo substitutions

Yes, this recipe can be made with similar crumbly-type cookies, such as Biscoff, vanilla wafers, Nutter Butter, or other chocolate chip cookies.

bowl for making the crust for Oreo cheesecake
oreo+butter = crust

Crust substitutions

Let’s say you want an Oreo crust, but a chocolate chip batter. Will that work for this recipe?

I say, do it! There’s no limit to the creative possibilities with this recipe. So, go ahead and mix up your favorite cookie combinations for your own personalized dessert.


Frequently asked questions about this recipe.

Can I freeze cheesecake?

overhead view of cheesecake on a cutting board
take care when removing from the springform pan

What’s the best way to store cheesecake?

Leftover cheesecake is best stored in a sealed container in the refrigerator. Leftovers are generally good for up to a week.

cookies with a slice of cheesecake in front of the instant pot

How to make perfect Instant Pot Oreo cheesecake

Notes: Do not submerge springform pan directly into water. Always place on a trivet.

Prefer sweet cheesecake? Use 1:1 ratio of heavy cream instead of cream cheese

To decorate, allow cheesecake cooling time prior to preparing and adding chocolate ganache.

instant pot oreo cheesecake with oreo cookies on top with chocolate drizzle

Instant Pot Oreo Cheesecake

A buttery Oreo crust with a rich cream cheese batter is the perfect decadent dessert made right in the Instant Pot and cooks in under 30 minutes!
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Servings: 10
Calories: 409kcal
Author: Amber





  • 16 oz cream cheese
  • ½ cup granulated sugar
  • 3 large eggs at room temperature
  • ½ cup sour cream or heavy cream if you prefer non-cheese taste
  • 10 Oreo cookies chopped

Chocolate Ganache (optional)



  • Take the white part from 15 Oreo cookies and add them to a food processor and process until  crumbs are formed.
  • Melt the butter and combine. Press the mixture into a 7×3-inch springform pan. Refrigerate for at  least 10 minutes.  
  • In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets creamy. Stir in cornstarch  and heavy cream. Add eggs gradually. Do not over-whisk! Add chopped Oreo cookies and stir with  spatula.  
  • Remove pan from the refrigerator and pour cheesecake batter into the pan. Place metal trivet into a 6-qt IP.
  • Add 1 cup of water to instant pot. Place cheesecake pan onto trivet.
  • Cook at high pressure for 26 minutes. Quick release.


  • After chilling cheesecake, heat cream and combine with chocolate chips until melted (no boiling). Let it cool a bit and pour over the chilled cheesecake.
  • Decorate with Oreos.


Do not submerge springform pan directly into water. Always place on a trivet.
Prefer sweet cheesecake and not tart?
  • use heavy cream instead of cream cheese
How to decorate
  • allow cheesecake cooling time prior to preparing chocolate ganache


Calories: 409kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 324mg | Potassium: 178mg | Fiber: 1g | Sugar: 24g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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