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Slice of Oreo cheesecake on white plate

Oreo Cheesecake Made In The Instant Pot

Grab a package of Oreos to make this easy yet super tasty Oreo cheesecake with ganache topping. This is made in the Instant Pot making it a super easy recipe.
Prep Time 20 mins
Cook Time 32 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 8



  • 15 Oreo Cookies
  • 3 Tbsp Butter melted

Cheesecake Filling:

  • 16 oz Cream Cheese room temp
  • 1/2 Cup Sugar
  • 1 Tbsp Cornstarch
  • 3 Large Eggs room temp
  • 1/2 Cup Heavy Cream room temp
  • 1 Tsp Vanilla
  • 10 Oreo Cookies chopped in large chunks

Ganache & Topping:

  • 1/3 Cup Heavy Cream
  • 1 Cup Chocolate Chips
  • 8 Oreo Cookies chopped
  • Chocolate Frosting optional


  • Spray a 7.5-inch springform pan with baking spray.
  • In a food processor or mixing bowl crush 15 cookies into crumbs.
  • Add melted butter and mix well. 
  • Dump the crumb mix into the greased pan. Press down on the crumbs to pack them on the bottom as well as about halfway up around the sides. 
  • Place pan in the freezer. 
  • In mixing bowl or food processor beat cream cheese until smooth. Then add sugar, and cornstarch and beat until the mixture is light and fluffy.
  • Scrape down the sides so that everything gets mixed well. 
  • Add in the heavy cream and beat on low until blended. Scrape the sides and bottom again.
  • Add the eggs and vanilla and mix well.
  • Now stir in half the chopped cookies. You want to stir these and not beat as we want them to stay chunky.
  • Carefully pour the cheesecake batter into the prepped pan. Place the rest of the chopped cookies on the batter.
  • Cover the pan with foil.

Cooking Directions:

  • Lay the metal trivet the bottom of the Instant Pot. Add 1 1/2 cups of water. Carefully place the cheesecake pan on top of the trivet. 
  • Push manual and adjust the pressure to high. Cook for 32 minutes. 
  • When it beeps that it is finished, let the pressure release naturally for about 20-30 minutes.
  • Remove from the Instant Pot and place pan on a cooling rack. Allow cooling on the counter for about 1 hour.
  •  Place the cheesecake still in the pan to the fridge. Allow to chill for at least 6 hours or overnight.

Ganache Directions & Topping:

  • Add heavy cream to a medium-size microwave-safe bowl. Put the bowl in the microwave for 45 seconds. (Or until it begins to bubble.)
  • Add the chocolate chips to the hot cream. Set the bowl aside for about 1 minute.
  • Slowly stir the mixture until all is totally blended.
  • If all the chips are not totally melted microwave for another 20 seconds. Stir. Repeat these last 2 steps as necessary until fully melted and mixed.
  • If too thin add more chips. If the mixture is too thick add more cream. 
  • Remove cheesecake from the pan on to a serving plate. Carefully pour the ganache over the cheesecake.
  • Garnish with chopped Oreo cookies. You can also do as I did and pipe some chocolate frosting around the edge if you want.
  • Allowing the ganache to harden before cutting and serving.
Keyword cheesecake, Instant Pot cheesecake, oreo cheesecake