8 Creamy & Irresistible Instant Pot Oreo Cheesecake Recipes

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It's a funny coincidence that you stumbled upon these 8 creamy Instant Pot Oreo cheesecake recipes just when you need a delicious dessert idea. Whether you want to impress guests or simply satisfy your sweet tooth, these recipes offer a range of flavors and textures. From classic versions to creative twists, there's something for everyone. Curious about how to make these irresistible treats? Let's explore the possibilities together.

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Key Takeaways

Discover classic, no-bake, and chocolate swirl variations of Instant Pot Oreo cheesecakes for diverse flavor experiences.
Enjoy easy preparation with room temperature ingredients for a smooth and creamy cheesecake texture.
Utilize the Instant Pot's pressure cooking to achieve a moist, dense cheesecake without traditional baking methods.
Explore unique flavor variations, including peanut butter, mint, and triple chocolate Oreo cheesecakes for exciting twists.
Follow essential tips to prevent cracks and ensure a delightful cheesecake, including careful mixing and proper cooling before serving.

Classic Instant Pot Oreo Cheesecake

Indulging in a creamy, decadent Classic Instant Pot Oreo Cheesecake is an experience that will delight any dessert lover. This recipe takes the rich flavor of traditional cheesecake and enhances it with the beloved taste of Oreo cookies. The Instant Pot not only makes it easier to prepare but also helps achieve that perfectly smooth and dense texture that's characteristic of a classic cheesecake.

With just a few simple ingredients and the magic of pressure cooking, you'll have a crowd-pleasing dessert ready in no time. This cheesecake is perfect for special occasions or just a treat for yourself. The combination of the crunchy Oreo crust and the velvety cream cheese filling creates a delightful contrast that will leave you wanting more.

Serve it plain or topped with whipped cream and additional Oreo crumbles for an extra touch. Get ready to impress your family and friends with this delicious dessert that's simple to make and impossible to resist.

Ingredients:

24 Oreo cookies (crushed)
4 tablespoons unsalted butter (melted)
16 ounces cream cheese (softened)
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
Additional Oreo cookies for garnish (optional)

Instructions:

In a mixing bowl, combine the crushed Oreo cookies and melted butter until well blended. Press this mixture into the bottom of a 7-inch springform pan to form the crust. Make sure to pack it down firmly for stability.
In another bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until combined. Then, add the eggs one at a time, making sure each is well incorporated before adding the next. Finally, mix in the sour cream and heavy cream until the batter is smooth and creamy.
Pour the cheesecake batter over the prepared Oreo crust in the springform pan. Cover the pan tightly with aluminum foil to prevent water from seeping in during the cooking process. Place the trivet inside the Instant Pot and add 1 cup of water to the bottom of the pot. Carefully lower the cheesecake onto the trivet.
Close the lid of the Instant Pot and set it to cook on high pressure for 40 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure. Remove the cheesecake from the pot and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

Extra Tips:

To guarantee your cheesecake comes out perfectly, it's important to use room temperature ingredients, especially the cream cheese and eggs, as this helps create a smooth batter without lumps.

Additionally, be cautious when releasing the pressure from the Instant Pot; steam can be very hot. For an even richer flavor, try adding some crushed Oreos directly into the cheesecake batter or garnishing the top with whipped cream and extra cookie crumbs before serving. Enjoy your delicious homemade Classic Instant Pot Oreo Cheesecake!

No-Bake Instant Pot Oreo Cheesecake

Creating a No-Bake Instant Pot Oreo Cheesecake is a delightful way to indulge in a rich and creamy dessert without the hassle of traditional baking. The Instant Pot makes it easy to achieve a velvety texture while infusing the flavors of Oreo cookies throughout the cheesecake.

This recipe is perfect for those who love the combination of chocolate and cream cheese, and the no-bake method guarantees that you can enjoy this treat in no time. Using the Instant Pot not only speeds up the process but also helps to create a moist environment that's ideal for cheesecakes.

The result is a deliciously smooth and decadent dessert that's sure to impress your family and friends. Whether you're hosting a gathering or simply treating yourself, this No-Bake Instant Pot Oreo Cheesecake will be a hit!

Ingredients:

24 Oreo cookies
2 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup crushed Oreo cookies (for topping)

Cooking Instructions:

Start by preparing the crust. In a food processor, crush 24 Oreo cookies until they resemble fine crumbs. Combine the crushed cookies with the melted butter and mix until fully combined. Press the mixture firmly into the bottom of a 7-inch springform pan to form an even crust.
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gradually add the heavy cream and continue to beat until the mixture becomes thick and creamy. Gently fold in the crushed Oreo cookies.
Pour this cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cheesecake pan onto the trivet. Secure the lid and set the Instant Pot to cook on high pressure for 35 minutes.
Once done, allow for a natural release for 10 minutes before quick-releasing any remaining pressure. Remove the cheesecake from the pot and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Extra Tips:

For the best results, make certain that your cream cheese is at room temperature to avoid lumps in your cheesecake mixture.

Additionally, you can enhance the presentation by topping the cheesecake with whipped cream and more crushed Oreos before serving. If you want to add a unique twist, consider incorporating a layer of chocolate ganache on top of the cheesecake for an extra indulgent treat!

Instant Pot Mini Oreo Cheesecakes

Making mini Oreo cheesecakes in the Instant Pot is a delightful way to enjoy a classic dessert with a twist. These individual cheesecakes are creamy, rich, and packed with the iconic flavor of Oreos. Perfect for parties or a sweet treat after dinner, they're easy to prepare and cook quickly in your Instant Pot, making them a great choice for busy bakers.

The best part is that these mini cheesecakes are made in a way that guarantees they stay moist and flavorful. The pressure cooking method of the Instant Pot creates a steam environment that helps the cheesecakes set perfectly without drying out. Once you master this recipe, you can experiment with different toppings and flavors to make them your own!

Ingredients:

12 Oreo cookies (plus extra for topping)
2 cups cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1/4 cup heavy cream
Cooking spray
Water (for the Instant Pot)

Cooking Instructions:

Start by crushing the Oreo cookies in a food processor until they resemble fine crumbs. Reserve a couple of tablespoons for topping later. In a mixing bowl, combine the cookie crumbs with 2 tablespoons of melted butter. Press this mixture into the bottom of each silicone mold or individual ramekins to form the crust. Set aside.
In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream and flour, mixing until fully combined. Pour the cheesecake batter over the prepared Oreo crust in each mold, filling them about 3/4 full. Cover each mold tightly with aluminum foil.
Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully arrange the molds on top of the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes, then allow a natural release for 10 minutes before carefully releasing any remaining pressure. Remove the molds from the pot and let them cool to room temperature, then refrigerate for at least 4 hours before serving.

Extra Tips:

For an even more decadent treat, consider adding a layer of chocolate ganache or whipped cream on top before serving.

These mini cheesecakes can also be made in advance and stored in the fridge for up to a week, making them an excellent option for meal prep or special occasions. Don't forget to garnish with crushed Oreos or chocolate shavings for a beautiful presentation!

Chocolate Swirl Instant Pot Oreo Cheesecake

Indulging in a Chocolate Swirl Instant Pot Oreo Cheesecake will take your dessert game to a whole new level. This decadent treat combines the rich flavors of cream cheese, Oreo cookies, and chocolate, all brought together in a wonderfully creamy swirl. The Instant Pot makes the process not only faster but also guarantees a perfectly smooth texture that's hard to resist.

Whether you're making it for a special occasion or just to satisfy your sweet tooth, this cheesecake is sure to impress. With its unique cooking method, the Instant Pot locks in moisture, preventing the cheesecake from cracking and guaranteeing it cooks evenly. The chocolate swirl adds an elegant touch to this delightful dessert, making it visually stunning as well as delicious.

Get ready to enjoy this scrumptious treat that's sure to be a hit among family and friends!

Ingredients:

24 Oreo cookies, crushed
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup chocolate chips, melted
¼ cup heavy cream

Cooking Instructions:

1. Start by preparing the crust. In a mixing bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.

2. Next, in a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla, mixing until fully combined. Add the eggs one at a time, mixing on low speed after each addition until just combined.

Then, fold in the sour cream until smooth. Reserve about 1 cup of the cheesecake batter in a separate bowl and stir in the melted chocolate chips and heavy cream to create the chocolate swirl mixture.

3. Pour the plain cheesecake batter over the prepared crust in the springform pan. Carefully dollop spoonfuls of the chocolate batter on top and use a knife or skewer to swirl it gently into the plain batter. Cover the pan tightly with aluminum foil.

4. Place the trivet in the Instant Pot and add 1 cup of water. Carefully lower the cheesecake pan onto the trivet. Close the lid and set the Instant Pot to cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to remove any remaining pressure.

5. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature before refrigerating for at least 4 hours or overnight before serving.

Extra Tips:

To guarantee your cheesecake comes out perfectly, make sure all your ingredients, especially the cream cheese, are at room temperature. This helps achieve a smooth batter without lumps.

When swirling the chocolate batter into the cheesecake, be gentle to avoid overmixing and losing the beautiful swirl effect. Additionally, if you want to enhance the flavor, consider adding a splash of coffee or espresso powder to the chocolate mixture for a richer taste.

Enjoy your delightful Chocolate Swirl Instant Pot Oreo Cheesecake!

Instant Pot Oreo Cheesecake With Peanut Butter

If you're a fan of both Oreos and peanut butter, this Instant Pot Oreo Cheesecake with Peanut Butter is the perfect indulgence for you. The rich, creamy texture of the cheesecake combined with the crunch of Oreo cookies creates a delightful contrast that's sure to impress your friends and family.

Plus, making cheesecake in the Instant Pot guarantees that it cooks evenly and comes out perfectly moist every time. This recipe isn't only simple but also allows you to customize the flavors to your liking.

Whether you're planning a special gathering or just want to treat yourself to a delicious dessert, this cheesecake is an excellent choice. With its irresistible combination of flavors and the ease of preparation, you'll find yourself making this dessert time and time again.

Ingredients:

24 Oreo cookies
2 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup peanut butter (smooth or crunchy)
1/4 cup sour cream
1/4 cup heavy cream
Whipped cream and crushed Oreos for topping (optional)

Cooking Instructions:

1. Start by crushing the Oreo cookies into fine crumbs, either in a food processor or by placing them in a zip-top bag and using a rolling pin. In a mixing bowl, combine the crushed Oreos with the melted butter and mix until well combined.

Press the mixture firmly into the bottom of a 7-inch springform pan to form the crust.

2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, vanilla extract, and peanut butter, mixing until fully incorporated.

Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream and heavy cream until just combined. Pour the cheesecake batter over the prepared crust in the springform pan.

3. Pour 1 cup of water into the Instant Pot and place a trivet inside. Carefully lower the springform pan onto the trivet. Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes.

Once the cooking time is up, allow a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.

4. Once the cheesecake is finished, carefully remove it from the Instant Pot and let it cool to room temperature. Then refrigerate for at least 4 hours, or ideally overnight, to allow it to set completely.

Before serving, top with whipped cream and crushed Oreos if desired.

Extra Tips:

For the best results, verify that all your ingredients are at room temperature before you start mixing. This helps the cheesecake achieve a smooth and creamy texture.

Additionally, if you want to avoid cracks on the surface of your cheesecake, avoid overmixing the batter and be gentle when adding the eggs. Finally, remember that cooling the cheesecake slowly in the fridge will enhance its flavor and texture, making it even more enjoyable!

Instant Pot Oreo Cookie Crust Cheesecake

Making an Instant Pot Oreo Cookie Crust Cheesecake is a delightful way to enjoy a rich and creamy dessert with minimal effort. The Instant Pot not only helps in achieving a perfectly cooked cheesecake but also keeps it moist and dense, thanks to the steam cooking method. This recipe combines the classic flavors of Oreo cookies with a luscious cream cheese filling, resulting in a dessert that's sure to impress friends and family.

The cookie crust adds a delightful crunch to the cheesecake, balancing out the creamy texture beautifully. Whether you're celebrating a special occasion or just treating yourself, this cheesecake will be a hit. Let's get started on creating this indulgent dessert that's perfect for any time of year!

Ingredients:

24 Oreo cookies
3 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup crushed Oreo cookies (for topping)

Cooking Instructions:

Begin by preparing the crust. In a food processor, pulse the Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter, stirring until the mixture is well combined. Press this mixture firmly into the bottom of a 7-inch springform pan to form an even layer.

Next, in a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sour cream until fully incorporated. Gently fold in the crushed Oreo cookies.

Pour the cheesecake batter over the prepared crust in the springform pan. Cover the top of the pan tightly with aluminum foil to prevent moisture from seeping in during cooking. Pour 1 cup of water into the Instant Pot and place the cheesecake on the trivet inside. Set the Instant Pot to cook on high pressure for 40 minutes.

After the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Extra Tips:

For the best results, make sure that all ingredients are at room temperature before mixing, as this helps create a smoother batter. If you want a more intense Oreo flavor, consider adding more crushed Oreo cookies to the batter.

Additionally, for a beautiful presentation, top the cooled cheesecake with whipped cream and whole Oreo cookies just before serving. Remember, patience is key when cooling the cheesecake in the refrigerator; the longer it chills, the better the texture will be!

Mint Oreo Instant Pot Cheesecake

Mint Oreo Instant Pot Cheesecake is a delightful twist on the classic cheesecake, perfect for mint lovers and Oreo fans alike. This decadent dessert combines the rich, creamy texture of cheesecake with the invigorating flavor of mint and the crunch of Oreo cookies.

With the Instant Pot, you can achieve a perfectly cooked cheesecake in a fraction of the time it would take in a traditional oven, making it a convenient option for any gathering or special occasion.

To make this Mint Oreo Instant Pot Cheesecake, you'll want to gather your ingredients and confirm you have all the necessary tools, including your Instant Pot and a 7-inch springform pan. This recipe isn't only easy to follow but also delivers impressive results that will leave your guests asking for seconds.

Let's get started on creating this mouthwatering dessert that will surely wow your taste buds!