Oreo Cheesecake – Creamy Cookies +Cream Filled Oreo

Oreo Cheesecake is an instant one pot cake made with Oreo cookies and whipped cream with vanilla extract perfect cheesecake for the kids. This recipe is so simple to make and satisfying. Hope you like this recipe as you did like my previous recipe Masala Daal.

Ingredients For Oreo Cheesecake:-

  • Twelve – Oreo cookies(crushed into crumbs)
  • Two Tablespoons – Salted Butter(melted)
  • 16 Ounces – Cream Cheese(in a room temperature)
  • Half Cup – Granulated Sugar
  • Two – Large Eggs
  • One Tablespoon – All-Purpose Flour
  • One-Fourth Cup – Heavy Cream
  • Two Teaspoon – Pure Vanilla Extract
  • Eight – Whole Oreo Cookies(coarsely chopped)


  • One Cup – Whipped Cream
  • Eight – Whole Oreo Cookies(coarsely chopped)
  • Chocolate Sauce


  1. Tightly wrap the bottom of the seven-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small bowl, stir together the twelve crushed oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
  3. Place pan in the freezer for ten to fifteen minutes.
  4. In a bowl with an electric mixer, beat the cream cheese until smooth.
  5. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next.
  6. Making sure to scrape down the bowl in between each egg, Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in eight chopped oreo cookies and pour batter into prepared pan.
  7. Cover the top of the pan with a piece of foil.
  8. Pour one and a half cups of water into the instant pot and place the trivet in the bottom of the pot.
  9. Create a “foil sling” by folding a twenty-inch long piece of foil in half lengthwise two times. This “sling” will allow you to place and remove the springform pan with ease.
  10. Place the cheesecake pan in the center of the sling and carefully lower the pan into the instant pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  11. Lock the lid into place and make sure the vent is closed “sealing”.
  12. Press the “manual” button and cook on high pressure for thirty-five minutes.
  13. When the instant pot beeps, hit the “keep warm/cancel” button to turn off the pressure cooker.
  14. Allow the pressure to release naturally for ten minutes and then do a quick release to release any pressure remaining in the pot.
  15. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”. Uncover the cheesecake and allow it to cool to room temperature.
  16. Once the cheesecake has cooled, refrigerate it for at least eight hours, or overnight.
  17. Before serving the oreo cheesecake, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.


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