Instant Pot Oreo Cookies and Cream Cheesecake
One-Potmeals.com Desserts Instant Pot Oreo Cookies and Cream Cheesecake American
Ingredients
Oreo Crust
1 1/2 cups Chocolate Oreo Crumbs
2 tbsp Melted Butter
Cheesecake Filling
16 oz Cream Cheese
1/2 cup Granulated Sugar
1/2 cup Yogurt
1 tsp Vanilla
2 Eggs
1 tbsp Flour
1 1/2 cups Water
10 Oreo Cookies (roughly crushed)
Cheesecake Topping
5-6 Oreo Cookies (cut in 1/2)
2 Oreo Cookies (roughly crushed)
Whipped Cream
1 cup Heavy Cream
2 tbsp Powdered Sugar
1/2 tsp Vanilla
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 457 | |
| % Daily Value* | ||
| Fat 31.9g | 41% | |
| Carbohydrates 36.9g | 13% | |
| Fiber 0.8g | 3% | |
| Sugar 26.3g | ||
| Protein 7.7g | 15% | |
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| Estimated values based on one serving size. | ||
Instructions
Grease a 7" springform pan and line the bottom with parchment paper
Combine the chocolate Oreo crumbs and melted butter in a bowl
Press the mixture into the bottom of the springform pan and smooth out using the bottom of a small measuring cup
Place the pan in the freezer for 20 minutes
In a large mixing bowl, combine the cream cheese, yogurt, and sugar
Add the eggs one at a time and beat until just mixed
Add the flour and vanilla and mix everything together until smooth (don't over-mix)
Fold in the crushed Oreos pieces until evenly mixed throughout the batter
Remove the crust from the freezer and pour the batter into the pan
Gently tap the pan on the table to release any air bubbles
Place a paper towel on top of the pan and then cover tightly with aluminum foil
Add 1 1/2 cups of water to the Instant Pot and place the pan inside on a trivet
Pressure Cook on High for 30 minutes
Allow the pressure to release naturally for 20 minutes and then manually release any remaining pressure
Remove the foil and let cool at room temperature for 1 hour
Refrigerate for at least 4 hours or over-night
Pour the heavy cream into a cold bowl and whisk on high speed
Sift the powdered sugar into the cream and add the vanilla
Whisk on high speed until stiff peaks form
Transfer the whipped cream into a piping bag fitted with an icing tip
Pipe the whipped cream into small rosettes around the edge of the cheesecake
Place the Oreo halves in between each whipped cream rosette
Sprinkle the crushed Oreo pieces in the center of the cake
Oreo Crust
Cheesecake Filling
Whipped cream
Cheesecake Decoration
Pressure Cooker Oreo Cookies and Cream Cheesecake
What do you get when you combine Oreo Cookies, whipped cream, and cheesecake? It's what we call a match made in Heaven! This Oreo Cookies and Cream Cheesecake is a rich and decadent dessert perfect for special occasions or whenever you want to indulge in a delightful treat. This rich and creamy cheesecake is made with crushed Oreos and topped with luscious whipped cream and delicious Oreo cookies. Made in your Instant Pot or One-Pot pressure cooker, this quick and easy cheesecake is sure to be a big hit with your family and friends.
Why Make Cheesecake in a Pressure Cooker?
Using your Instant Pot or One-Pot pressure cooker to "bake" a cheesecake is not only faster than using your conventional oven, but the consistent heat and steamy environment also produce a rich moist cheesecake with a silky-smooth texture. Making cheesecake in your pressure cooker is also a great option on those hot days when you don't feel like turning on your oven or heating up the kitchen. If you haven't tried making a cheesecake in your pressure cooker we highly recommend you give it a try. It's quick and easy and we guarantee you'll love the smooth and creamy texture.
Tips for Making the Best Instant Pot Cheesecake
- Line the springform pan with parchment paper and grease the sides well for easier cake release
- Ensure that all the ingredients are at room temperature before you begin
- Don't over-mix the batter as this will create bubbles in the cake. Mix all the ingredients until just incorporated and gently fold everything together using a spatula.
- Tap the pan against the table a few times to release air bubbles from the batter before pressure cooking
- Cover the pan with a paper towel and aluminum foil on top so that any moisture will be absorbed instead of dripping into the cheesecake
- After pressure cooking, allow the pressure to release naturally for 20 minutes and then manually release any remaining pressure immediately. If you let it naturally release for too long the cake will continue to cook and may crack.
- Once cooled, let the cheesecake set in the fridge for at least 4 hours (or preferably over-night) so it can develop the proper flavor, texture, and consistency
- Split up the work by making the cheesecake and toppings one day, letting them set in the fridge overnight, and then assembling/decorating everything the following day
Home-made Whipped Cream
There's nothing like the taste of freshly made whipped cream and what better way to compliment this delicious Oreo Cookies and Cream Cheesecake than with a healthy dollop of home-made whipped cream on top. You can use ready-made whipped cream if you prefer however we love how easy it is to make a batch of whipped cream using heavy cream, a little powdered sugar, and a little bit of vanilla. The secret to a good whipped cream is to make sure that everything is nice and cold. In fact, it's recommended that you place the bowl and whisk/beaters in the freezer for 20 minutes before starting and use the heavy cream right out of the fridge. You can whisk by hand or use an electric mixer to whip the cream until it's soft and fluffy. You can then pipe the whipped cream on top of the cheesecake or just dollop a spoonful right on top of each slice.
Cheesecake Substitutions
There are a lot of great options you can use in your cheesecake recipe to suit your dietary preferences:
Crust: Graham/Oreo crumbs, other types of cookies, crackers (if you prefer a more savory flavor) or as a keto/low carb option use low carb cookies or go crustless
Sugar: Cane/Coconut sugar, or for keto/low carb options use a low carb sugar or sweetener
Yogurt: Sour Cream
Cream Cheese: Ricotta/Marscapone Cheese for a lighter texture (make sure to strain the cheese to remove as much liquid before use)
Flour: Corn starch or can be omitted for keto/low carb cheesecakes
How to store Cheesecake
Homemade cheesecakes can be stored for up to 5 days in the fridge. It's best to keep the cheesecake in a storage container or tightly wrapped with plastic wrap to prevent it from drying out. Cheesecakes also freeze really well and you can pre-slice the cheesecake into individual-sized portions. Place parchment paper between each slice and store in a round freezer-safe container flipped upside down so that the lid becomes the cheesecake base.
The Possibilities are Endless...
There are many cheesecake variations with different types of crust, flavors, and toppings. As long as you have a standard cheesecake batter, you can mix different flavors into the batter or decorate the cheesecake with a variety of mouth-watering toppings. There really is no end to the delicious flavor combinations that can be made so have fun with it and enjoy! For more great cheesecake ideas, check out our Toffee Caramel Cheesecake and Apple Dulce de Leche Cheesecake recipes.
What if I don't have an Instant Pot?
We made this Oreo Cookies and Cream Cheesecake recipe using the Instant Pot since it's not only faster but this One-Pot pressure cooker also produces a rich moist cheesecake with a silky-smooth texture. If you don't have an Instant Pot or One-Pot pressure cooker you can also make this recipe using a water bath in a conventional oven.
- Prepare the crust and cheesecake batter as directed and pour the batter into the springform pan making sure to tap the pan to release any air bubbles
- Wrap the bottom of the springform pan in aluminum foil and place inside a wide deep pan
- Create a water bath by filling the pan with water until it reaches halfway up the sides of the springform pan
- Bake the cheesecake uncovered in the water bath at 350°F for 55-60 minutes or until the center is almost set
- Let the cheesecake cool at room temperature for 1 hour and then refrigerate for at least 4 hours or overnight
Notes
- Use chocolate Oreo crumbs for the crust or you can grind up 10-12 Oreo cookies
- Make sure all ingredients are at room temperature before making the cheesecake batter
- For a lighter cheesecake filling, you can substitute cream cheese with ricotta or mascarpone cheese
- Don't over-mix the batter or else it can cause the cheesecake to bubble and crack
- Place the metal bowl and whisk/beaters in the freezer for 20 minutes before making the whipped cream
- You can use ready-made whipped cream to decorate the cheesecake if you prefer
- This recipe was made using an Instant Pot Duo Crisp, a multi-use programmable One-Pot cooker that can pressure cook, saute, slow cook, steam, sous vide, air fry, roast, bake, broil and dehydrate.
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