Pressure Cooker Cookies N Creme Cheesecake is based on my very popular Pressure Cooker New York Cheesecake and can be made with your favorite sandwich cookie.
Pressure Cooker Cookies N Creme Cheesecake
Pressure Cooker Cookies N Crème Cheesecake
This dense Pressure Cooker Cookies N Creme Cheesecake tastes like you put tons of effort into it, but only takes a short time to prepare and bake in a Pressure Cooker.
Before you get started making this Pressure Cooker Cookies N Creme Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Any Flavor Sandwich Cookie will Work
I chose Oreo Thins this time, but you can certainly use the regular Oreos or any other cookie with crème filling for this Pressure Cooker Cookies N Crème Cheesecake. My favorite is the Mint Oreos and the Lemon Oreos.
Photo courtesy of Lauren Deschamps
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
Either use a plastic bag or a food processor to turn your cookies into small crumbs.
I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.
Use a parchment round or these really cool Parchment Rounds with handles, that I have just discovered and then grease your Cheesecake Pan on the bottom and the sides.
Press the cookie crumb mixture into the pan using a Fox Run Tart Tamper or your fingers. Form a neat border around the edge and slightly up the sides.
Please see, Perfect Pressure Cooker Cheesecake Tips & Guide
I made only a bottom crust for this Cheesecake, as I wanted less chocolate. I’m sure most of you are chocolate fans and prefer more crust.
After you have prepared the crust, place the pan into the freezer for 15 minutes, while you are preparing the filling.
Food processors are great for mixing, rather than a hand mixer.
Cream cheese is mixed until smooth. Make sure to scrape down the sides and mix in some more.
Add the eggs one at a time
Be careful not to overmix the eggs and add them one at a time. It is okay to see some yellow from the yolk in the mixture. Either hit the pulse button on your food processor for one second, or hand mix in the eggs.
Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Pour in a little more than one-half of the batter. This allows for the cookies to sink a bit and still remain in the center of the cake.
Place whole Oreos/Cookies and then fill in the spaces with broken crumbs.
Alternatively, crumble all the cookies and spread them across the filling.
You can change up this Pressure Cooker Cookies N Creme Cheesecake by using different flavors of your favorite sandwich cookie.
Cover with the rest of the filling.
To prevent water from pooling, cover with a paper towel and then loosely with foil.
Pressure Cooker Guide Making & Using Foil Sling
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
The Grafiti Bands will hold the paper towel in place nicely, as well.
Using a Homemade Sling, lower the cheesecake pan into the Pressure Cooker and place on top of the trivet.
You can decide if you want a soft or a dense cheesecake by adjusting the cook time. I like a dense cheesecake.
Pressure Cooker Cookies N Crème Cheesecake
Add a sour cream topping on the warm cake and allow to cool for an hour before placing the cheesecake into the refrigerator.
If you want to remove the side of the pan from the bottom before placing in the refrigerator, it is fine. If you have used the Parchment Rounds with handles, you can remove the bottom too, otherwise, I suggest waiting until the cake is completely cooled, or overnight.
Arrange cookies on top of the cake any way you like. I hope you will enjoy this Pressure Cooker Cookies N Creme Cheesecake. I’m not the most creative, but it sure tastes delish. 🙂
Equipment Used
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- KitchenAid Hand Mixer
- 6″ Fat Daddio’s Push Pan
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Here is the handy printable recipe:
Pressure Cooker Cookies N Crème Cheesecake
Print Pin RateIngredients
Crust
- 3/4 cup Sandwich Cookies
- 2 teaspoons White Sugar
- 2 Tablespoons Butter melted
Filling
- 1 pound Cream Cheese room temperature
- 1/2 cup White Sugar
- Tiny pinch Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Heavy Whipping Cream
- 2 large Eggs room temperature
- 1 large Egg Yolk room temperature
- 8-10 Sandwich Cookies
Topping
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- 8 Sandwich Cookies
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
- Add Sandwich Cookies and sugar to the bowl of food processor and pulse until small crumbs form. Melt butter and add to cookie mixture. Pulse until just combined.
- Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Place pan with crust in freezer for 15 minutes.
Filling
- Blend together cream cheese, sugar, salt, heavy cream and vanilla extract until smooth.
- Add eggs and yolk, one at a time, until just combined. Do not over mix the eggs.
- Pour half the filling into the pan and top with cookies and then pour the rest of the filling into the pan.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides. Place cheesecake into pressure cooker using a sling.
- Lock lid in place and close the Pressure Cooker Valve. Cook at High Pressure for 35 minutes.
- When Beep sounds, allow a 12 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan.
- Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Topping
- Whisk the sour cream and sugar and spread on hot cheesecake.
- Cool for one hour, cover and place in refrigerator overnight.
- Top with whole or crumbled cookies prior to serving.
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
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Kelly says
February 18, 2019 at 9:07 amIt says to use 3/4 of a cup of cookies for the crust. How many cookies is that?
Pam Horn says
December 26, 2017 at 12:11 pmJill… Love every cheesecake recipe I have tried of yours! I am questioning that this recipe calls for 1/2 cup of heavy cream. Your others call for 1/4 cup. Is this recipe correct? It was so soupy so I added cornstarch and had to cook it a few more minutes. All the cookies rose to the top, too….I gave it as a gift and hope it was good. Thank you for EVERY recipe. Pam
Margaret says
November 21, 2017 at 2:20 pmI am trying it with lemon Oreos also I added lemon zest.
Lee says
November 11, 2017 at 2:21 pmI just made the Cookies and Cream cheesecake. When I took the foil off it looked like it might not have completely cooked in the middle. Should I put it back in the IP for longer?
Jill says
November 11, 2017 at 6:18 pmYes.
Stuart says
October 22, 2017 at 7:02 pmThanks you for this recipe as well as your excellent “Perfect Pressure Cooker Cheesecake Tips & Guide”. My very first cheesecake (Instant Pot or otherwise) came out fantastic! Instructions were perfect. Everyone loved it!
They were not quite as pretty as they could have been, but that’s definitely my lack of skill. Here are some pics:
http://i1167.photobucket.com/albums/q637/rubinstu/IP_Cookies_and_cream_cheesecake%201_zps5btpdgry.jpg
http://i1167.photobucket.com/albums/q637/rubinstu/6ec2752f-5ef4-4280-a1e4-a5c248472f23_zps9uijuuyq.jpg
Jill says
October 23, 2017 at 12:53 amStuart, it looks wonderful. So glad you enjoyed. Jill
Amanda says
July 26, 2017 at 7:37 amI can’t wait for my push pan to arrive so I’m trying these in the mason jars. She using the mason jars, do you still use the paper towel and aluminum to cover or do you use the lids and put them on until they just catch like you do with your lemon curd recipe? Also, do I need to adjust the time? TIA
Jennifer Lee says
July 8, 2017 at 10:15 amI made this for my visiting niece & nephews this week. Their review is “WHOA! This is like a LEGIT Oreo cheesecake!” They ate 2 pieces each. I ate the rest, you know, to protect them from having too many sweets.
So, I’d say it’s a hit 🙂
Samantha says
June 2, 2017 at 7:02 pmCould you make this with mini spring form pans. Would you need to adjust the time?
Jill says
June 3, 2017 at 5:57 pmHi Samantha~
Mini pans are great. What size are you pans? Jill
Maisie says
April 7, 2017 at 8:12 amWhy is there no flour in this one but there is in the NY?
Patti says
April 5, 2017 at 10:40 amI have a 5 quart IP, any suggestions on what size cheesecake will fit?
Leslie says
March 23, 2017 at 5:38 pmMy Oreos didn’t stay in the middle! They floated to the top. Ever have that happen?
Mary says
November 22, 2017 at 4:15 pmMade this tonight. Same thing happened to me. Did it still taste & look okay? I don’t want to serve it to guests tomorrow if it was a flop.
Carol says
March 20, 2017 at 4:16 pmI made this for one of my son’s birthday last weekend. He loved it and would LOVE the recipe but doesn’t have an IP. Have you used a recipe for baking in the oven that is even close to how amazing this one tastes? Thanks for your amazing recipes, by the way. (And yes, I’m hoping to get him an IP soon). ????
Kim says
January 15, 2017 at 2:45 pmCould you do 1 and a half times the recipe for an 8″ springform pan in my 8 qt? Or do you have an 8″ recipe? Thanks!
Jill says
January 15, 2017 at 7:15 pmKim, for an 8 inch pan, double the recipe.
Jill
Julie says
January 16, 2017 at 12:31 pmI followed the recioe for the 8 inch pan plain New York Style cheesecake and tbe filling barely fit. It almost seemed like too much. Would it make a big difference to use 3 instead of 4 blocks of cream cheese?
Kristen Poff says
November 2, 2017 at 8:35 pmHow long would you cook it if you double the recipe and cook in an 8 inch pan? Thanks!
Jill says
November 3, 2017 at 12:53 amKristen, cook time should be the same or 5 minutes more. Jill
Stefani Vogt says
December 10, 2016 at 4:56 pmWhen doing the oreos for the crust, do you remove the cream filling, and just use the cookies? Or throw whole cookies in there?
Jill says
December 10, 2016 at 6:44 pmHi Stefani~
You can throw the whole cookie in there. I figure the filling replaces the butter in the crust.
Jill
Sheery says
December 23, 2016 at 7:04 amSo if you leave the filling in for the crust should you skip the butter?
MaryBeth VanDenbergh says
November 16, 2016 at 7:21 pmWill this work in a regular pressur cooked?
Sam says
September 29, 2016 at 11:32 amI have pregnancy brain and added 1/4 cup of melted butter to the crust instead of 2 Tbsp, so it’s pretty wet and pasty. I added a few more Oreos to dry it out a little more… is it usable? Or do I need to start over?
Jill says
September 29, 2016 at 12:02 pmHi Sam~
Congratulations on your pregnancy! If you add some more oreos and then just use what you need, you should be fine.
Jill
kal74 says
August 15, 2016 at 8:57 amThis looks great, if you used 4in mini springform pans how would you adjust the cooking time? Would it be the same as the glass jars?
Jill says
August 15, 2016 at 7:28 pmHi Kal~
For the 4 inch minis, I would suggest a 12 minute cook time.
Jill
lexi says
July 25, 2016 at 4:40 amCan I use 1/4 cup sour cream instead of heavy cream for the filling?
Jill says
July 25, 2016 at 10:00 amHi Lexi~
Yes, you can sub the sour cream or the heavy cream. 🙂
Jill
Jen Emig says
July 23, 2016 at 1:05 pmWhen do I temple the cake from the pan?
Jill says
July 23, 2016 at 7:53 pmHi Jen~
You could remove the cake from the pan about an hour after it comes out of the Pressure Cooker. Make sure to refrigerate it overnight for maximum taste. You can also leave the cheesecake in the pan overnight if you wanted. Either way is fine.
Jill