Pressure Cooker Oreo Cheesecake

Image of Caroline Chambers
Rated 5.0 based on 3 customer reviews
Pressure Cooker Oreo Cheesecake
Pressure Cooker Oreo Cheesecake


  • 1 tablespoon butter, softened
  • 30 Oreo cookies, cream filling removed and discarded
  • ¼ cup unsalted butter, melted
  • 1½ pounds cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 3 large eggs
  • 2 cups water
  • fudge sauce (optional)


For best results, we recommend using:


  1. Line the base of a 7-inch cheesecake or springform pan with a parchment paper round. Grease inside of pan and parchment round with 1 tablespoon butter. 
  2. Pulse cookies in a food processor until cookie crumbs have a sandy texture. Measure ¾ cup crumbs and set aside; leave remaining crumbs in food processor. 
  3. Pour ¼ cup melted butter into food processor and pulse until combined, 5 to 10 pulses.
  4. Press crumb mixture firmly into base and 2 inches up the sides of prepared cheesecake pan.
  5. Blend cream cheese, sugar, vanilla extract, and salt together in food processor until smooth. Add eggs one at a time, blending until just-combined. Add half of the reserved cookie crumbs with last egg and blend until filling is just mixed. 
  6. Pour filling into cheesecake pan. Cover pan tightly with aluminum foil. 
  7. Pour water into inner steel pot of pressure cooker and place trivet in pot. Lower cheesecake pan onto trivet. 
  8. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 35 minutes. Let pressure release naturally. 
  9. Transfer cheesecake to a wire rack to cool completely. Run a knife along sides of pan and invert pan over a plate to remove cheesecake. Place cheesecake in refrigerator until chilled and set, at least 8 hours or up to overnight.
  10. Drizzle fudge sauce over cheesecake and top with remaining Oreo crumbs. 
Mealthy Tip

Leftover cheesecake freezes well! Just wrap whole cheesecake or individual slices in plastic wrap or place in a freezer-safe container. Defrost in the refrigerator or bring to room temperature.

For more pressure cooker cheesecake recipes, you might enjoy:

Pressure Cooker New York Cheesecake

Pressure Cooker Lemon Cheesecake

Pressure Cooker Holiday Gingersnap Cheesecake

Nutrition Facts

Per Serving: 690 calories; 49g fat; 57.9g carbohydrates; 9g protein; 179mg cholesterol; 517mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 690 Calories from Fat 439
% Daily Value*
Total Fat 49g 75%
Saturated Fat 26g 129%
Trans Fat 0.3g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 14.6g
Cholesterol 179mg 60%
Sodium 517mg 22%
Total Carbohydrate 57.9g 19%
Dietary Fiber 1g 3%
Sugars 41.2g
Protein 9g
Vitamin A 26% Vitamin C 0%
Calcium 8% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jamie Bell

Jamie Bell says:

Cheesecake and Oreos! A girl's two best friends! This recipe is incredible, my cheesecake turned out perfect for my friend's small baby shower. Everyone thought it was from a restaurant, they did not believe me when I said I made it in my Multipot! The fudge is a must, don't leave it out!

Image of Max Heron

Max Heron says:

You had me at Oreo! I made this cheesecake for my sister's birthday and it came out perfect. I have tried other cheesecake recipes for the pressure cooker and they did not come close to this. Can't wait to try the others on this website now!



I can't wait to try the Orea cheesecake. I love this website and all the great recipes. Thank you!