This wonderful Chocolate Swirl Instant Pot Oreo Cheesecake recipe has a triple dose of chocolate: a generous Oreo crust, Oreo cookies in the batter and melted chocolate swirled in. It’s super easy to prepare, and hard to mess up in the Instant Pot!





I know many of you have a sweet tooth (like me!) because I’ve had requests from you for an Instant Pot cheesecake recipe. I posted my I know many of you have a sweet tooth (like me!) because I’ve had requests from you for an Instant Pot cheesecake recipe. I posted my Easy Instant Pot Chocolate Lava Cake recipe about 6 weeks ago, and thought it was time to post another Instant Pot dessert recipe.

I absolutely love cheesecake, but I’m the only one in my family who is a cheesecake lover. Because of that, I decided to make an Instant Pot Oreo Cheesecake with a thicker Oreo crust.

I also added pieces of oreos in the batter AND melted chocolate swirled into the batter in the hopes of appealing to the chocolate lovers in my family so I wouldn’t end up eating a whole cheesecake by myself!

Well, it turns out the Instant Pot Oreo cheesecake was a hit; we all loved it and it was gone in no time! If you love cheesecake but have never made one, I hope you’ll give this Instant Pot Oreo Cheesecake recipe a try – I think you’ll love it.

Tips and Substitutions There are a few secrets to making a good cheesecake: Use the bottom of a measuring cup to firmly press the cookie crumbs onto the bottom and 1 inch up the sides of the pan.

Use room temperature eggs and softened cream cheese. This is super important, otherwise, you’ll over-beat your batter and/or have clumps.

Don’t over-mix the batter, which can cause the cheesecake to puff up and deflate, which can produce cracks.

Cool the cake completely, before refrigerating.

Refrigerate the cheesecake for at least 4 hours, preferably overnight. You’ll need a few special accessories to make this Instant Pot Oreo Cheesecake. I own a 6-quart Instant Pot and so I use a 7-inch push pan . I really love the push pan, but a 7-inch springform pan would work great too. I also use a trivet with handles, which was shipped with the Instant Pot. would work great too. I also use a trivet with handles, which was shipped with the Instant Pot. If your trivet doesn’t have handles, you may want to purchase a trivet with handles. You can also make a sling out of aluminum foil by taking a long piece of aluminum foil and folding it over, as illustrated by Pressure Cooking Today. This will allow you to easily lift the cheesecake pan out of the Instant Pot. If you have a sealing ring that you primarily use for savory dishes, you might want to get a second sealing ring for making Instant Pot desserts. for making Instant Pot desserts. My original sealing ring retains the odors of foods I’ve cooked and no matter what I try, I haven’t succeeded in completely getting the smells out. I use my second sealing ring for Instant Pot desserts, oatmeal, and other non-savory dishes. Cooking times can change based on the type of pan, type of cream cheese, whether you cover the pan, whether you freeze the crust, etc. So if your cheesecake is not fully set when the time is up, just close the Instant Pot again and cook for an additional 3 to 5 minutes on the ‘Manual’ (or ‘Pressure Cook’) setting. If you find your cheesecake has cracks on top, you may have made it too airy by over-mixing, which causes it to rise and fall, and then crack. Or you might have overcooked it. The good thing is you can easily decorate the Instant Pot cheesecake and hide the cracks! If your cooked cheesecake has condensation on the top when you remove the foil cover, just lightly dab it with a paper towel.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Oreo Cheesecake recipe.

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Instant Pot Oreo Cheesecake Recipe Ingredients

How to Make Instant Pot Oreo Cheesecake (Step-by Step-Instructions)

Lightly spray the inside of the cheesecake pan with spray oil.

Line the inside bottom of the pan with parchment paper

To make the crust, combine the crushed Oreo cookies and butter in a small bowl.

Firmly press cookie mixture into the bottom and 1 inch up the sides of a 7-inch springform or push pan, using the bottom of a measuring cup or your hands.

Freeze the crust for 10 minutes while you make the filling.

In a large bowl, beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.

Beat in the eggs until combined, making sure not to over-beat.

Stir in chopped Oreo cookies.

Pour filling onto crust-lined pan.

Microwave chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.

Mix heavy cream with the chocolate.

Drop the chocolate by the spoonful on the batter. If you have some left over, use it to decorate the Instant Pot Oreo Cheesecake after it’s cooked.

Drag a knife or toothpick all around the batter to swirl in the chocolate.

Cover the cheesecake pan with aluminum foil, and lightly fold down over the edges.

Pour 1 cup of water in the Instant Pot.

Place a trivet in the Instant Pot.

If your trivet does not have handles, make an aluminum foil sling to place under the pan to help lift the pan out when done. *

Place the cheesecake pan on the trivet.

Close the Instant Pot Lid, and make sure the steam release handle is in the ‘Sealing’ position.

Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’30’ (30 minutes).

Instant Pot display will change to ‘On’.

Once the Instant Pot is pressurized, the float valve will go up.

The display will count down from 30 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.

Press ‘Cancel’ and open the Instant Pot.

When cool enough to handle, carefully remove the cheesecake from the Instant Pot by using the trivet handles or the aluminum foil sling, if using. *

Remove aluminum foil cover from pan. If there is any condensation on the top, carefully dab with a paper towel.

Allow to cool on trivet or cooling rack for 2 hours.

The cheesecake should have pulled away from the pan. Carefully run a knife around the outside edge of the cake.

Refrigerate 4 hours or overnight.

* To create an aluminum foil sling, take a 20 inch piece of aluminum foil, fold it in thirds lengthwise and place it under the pan to help lower the pan into, and lift it out of the Instant Pot. Tuck the ends in to stay clear of the lid before closing.

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