top of page

Instant Pot Oreo Cheesecake

Can you believe this Oreo Cheesecake was made in the Instant Pot?

Directions for both IP and oven are provided below.

To make a regular cheesecake, substitute Oreo cookies with crushed graham crackers with 3 Tablespoons of melted butter for the crust. The filling is the same (minus cookies) and you can top with berries.

** Tips for a successful cake:

- Filling ingredients need to be at room temperature  - Don't over mix the eggs



12 Oreo cookies, crushed into crumbs (use food processor or ziplog and rolling pin)

2 Tablespoons butter melted


16 oz cream cheese, room temperature

1/2 cup sugar

1/4 cup sour cream or heavy cream, room temperature

2 teaspoons vanilla

1 Tablespoon cornstarch or flour

¼ teaspoon salt

2 eggs, room temperature

4-5 Oreo cookies, chopped

Toppings: Crushed Oreo cookies and whip cream.


Grease a 6 or 7-inch spring form pan with cooking spray OR line bottom and sides of a cake pan with parchment paper.

In a bowl, mix together Oreo crumbs and melted butter. Press the crumbs evenly onto the bottom of the pan and a little up the side of pan.

Place in the freezer while you prepare the batter.


In a large bowl, beat cream cheese until smooth. Add in sugar and beat until combined. Add in sour cream, vanilla, cornstarch and salt and beat until combined. Add eggs, one at time, and beat just until blended (do not over-mix). Stir in chopped cookies. Pour batter into prepared pan. Tap pan on the counter to release any air bubbles.

Wrap the bottom of the pan with aluminum foil. (skip this step if using a regular cake pan vs a