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Home » Creative Recipes » Desserts » Instant Pot Golden Oreo Cheesecake

View of 3/4 Instant Pot Golden Oreo Cheesecake sitting on a cake stand with a brown pedestal, and white top on the cake stand, with the cheesecake on top. The cheesecake is decorated on top with whipped cream, Golden Oreo halves, and crushed golden oreos. At the bottom of the stand are 2 golden oreo cookies. To the right and into the back is a blue and white napkin.

Instant Pot Golden Oreo Cheesecake

BY: Michele
PUBLISHED: Sep 6, 2022
UPDATED: Mar 26, 2024
2 Reviews / 4 Average
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1-photo pin with red label and white text and a photo of a white plate with a single slice of golden oreo cheesecake.
2-photo pin with red label with top photo showing a single slice of Instant Pot Golden Oreo CHeesecake, and the bottom photo showing a side view of the whole cheesecake.

Calling all you Oreo lovers out there! You’ll love this Instant Pot Cheesecake with Golden Oreos!

It is sweet, creamy, and crunchy all at the same time with the creamy cheesecake topped with crunchy golden Oreos.

View of one side and a partial view of the top of the Instant Pot Golden Oreo Cheesecake, with a golden oreo crust, vanilla cheesecake filling and topped with whipped cream, and golden oreo cookie halves.

All you need is an Instant Pot electric pressure cooking, food processor, and a springform pan that fits into the Instant Pot, and then all you have to do is make the Oreo crust and cheesecake filling.

This Golden Oreo Cheesecake Recipe is likely to become not only one of your favorite Dessert Recipes but also one of your favorite Instant Pot Recipes.

Table of Contents
  • Why You’ll Love This Recipe
  • What Do I Need To Make This Recipe
  • Equipment
  • Ingredients
  • Instructions 
  • Recipe Tips
  • Variations
  • How To Decorate The Cheesecake?
  • What To Serve With Golden Oreo Cheesecake
  • FAQs
  • More Instant Pot Cheesecake Recipes
  • Recipe
  • Reviews
A black spatula holds one slice of Golden Oreo Cheesecake over the rest of the cheesecake.

Why You’ll Love This Recipe

  • Taste and Texture – You’ll love both the taste and texture of this Instant Pot Oreo Cheesecake recipe, it is sweet, creamy and crunchy in every bite!
  • Size – This pressure cooker cheesecake is the perfect size with a fine crumb and a smooth cheesecake batter.
  • Tried and True – This is a tried and true recipe that was well-tested so you cab trust that the instructions will result in a perfect cheesecake.
  • Tips Included – Recipe tips are included to help you avoid potential pitfalls.
Side view of one slice of Instant Pot Golden Oreo Cheesecake on a dessert plate with a fork on the plate, and a partial view of the rest of the cheesecake on a cake stand and a blurred view of 2 golden oreo cookies on the right in the back with a blurred blue napkin.

What Do I Need To Make This Recipe

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.

  • Instant Pot electric pressure cooker (Tip: have extra sealing rings on hand)
  • Food Processor
  • Springform pan – A special Instant Pot Cheesecake Pan that fits into an Instant Pot.
  • Electric Mixer or hand mixer, or Stand Mixer
  • Mixing Bowl Set – with Large bowl and Medium Bowl
  • Rolling Pin
  • Plastic Wrap
  • Paper Towels
  • Aluminum Foil – you will need a long piece of foil

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

  • Oreo Crumbs – Crush some Golden Oreo Cookies in a food processor to create crumbs
  • Butter – Use real butter for the best results.
  • Cream Cheese – Use the best quality cream cheese you can find.
  • Granulated Sugar
  • Heavy whipping cream – I don’t recommend any substitutions for this.
  • Vanilla extract – For the best results use pure vanilla.
  • Eggs
  • Golden Oreos

Instructions 

Prepare The Crust

  1. Preheat your oven to 350 degrees and prepare a 7.5” springform pan by spraying with non-stick spray and set aside.
  2. Prepare the crust by adding about 15 Oreos to a food processor and pulse until you get about 1 ¼ cup of crumbs.
  3. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust.
  4. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Prepare The Cheesecake Filling

  1. To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  2. With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.
  3. With the mixer on low speed, slowly pour in the heavy cream and vanilla extract. Mix on high speed for 1-2 minutes. Scrape the sides and bottom of the bowl and mix additionally if necessary.
  4. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.

Prepare To Cook

  1. Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
  2. Cover the springform pan completely with aluminum foil and seal it around the top to keep any extra moisture out.

Pressure Cook

  1. Add a trivet and 1 cup of water into the inner pot of your Instant Pot and place the cheesecake on top of the trivet. This creates a water bath.
  2. Place the lid on sealing and set your Instant Pot to manual high pressure for 45 minutes and allow for a natural pressure release. I do NOT recommend a quick release.

Cool And Serve

  1. Once you can open the pot, carefully remove the cheesecake, and allow it to cool on a wire rack, uncovered, until completely cooled and placed in the refrigerator for at least 6 hours to overnight.
  2. Top with crushed golden Oreo cookies and serve!
Side view of an Instant Pot Golden Oreo Cheesecake, with golden brown crust, creamy cheesecake filling, and topped with whipped cream and golden oreo cookie halves, sitting on top of a cake stand with a brown pedestal and white top. Two golden oreo cookies and a blue and white napkin is at the base to the right of the pedestal, and a partial view of a stack of 2 dessert plates with 2 forks on them on the left.

Recipe Tips

  • Room Temperature Ingredients. Make sure that all your cream cheese, butter, eggs, and whipping cream are at room temperature when you start, or you will end up with a lumpy cheesecake.
  • Up The Sides. Press the cookie crumb crust about 1″ up the sides of the pan.

Variations

  • Cheesecake Bites – use the egg bite mold to make the instant pot Oreo cheesecake bites.
  • Chocolate Ganache – Make a chocolate ganache and drizzle it over the top of the cheesecake.
  • Chocolate Oreos – If you are looking for a cheesecake with chocolate Oreos, then try my No Bake Oreo Cheesecake.

How To Decorate The Cheesecake?

Add cookies and whipped cream to the top of the cheesecake. You can crush some or cut cookies in half and stand upright.

What To Serve With Golden Oreo Cheesecake

  • Oreo cookies
  • Golden Oreo Cookies
  • Ice Cream, including Cookies and Cream Ice Cream
  • Whipped Cream

FAQs

Can I Make The Cheesecake In Advance

Yes, it is designed to be made in advance.

How Do I Store Leftover Cheesecake?

Store in an airtight container in the refrigerator for up to 5 days.

Can I Freeze This Cheesecake?

Yes, you can freeze cheesecake, either whole or individual slices, for up to a month.
* First, the cheesecake must be completely cooled.
* Then place a whole cheesecake on a cardboard round or the bottom of a springform pan.
* Next wrap the cheesecake in plastic wrap.
* Then wrap again in foil.
* To wrap individual slices, wrap each slice in plastic wrap, and then in foil.

Side view of an Instant Pot Golden Oreo Cheesecake, with golden brown crust, creamy cheesecake filling, and topped with whipped cream and golden oreo cookie halves, sitting on top of a cake stand with a brown pedestal and white top. A blue and white napkin is below it in the background.

More Instant Pot Cheesecake Recipes

  • Oreo Cheesecake
  • Peanut Butter Oreo Cheesecake
  • Sour Cream Cheesecake

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

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Recipe

View of 3/4 Instant Pot Golden Oreo Cheesecake sitting on a cake stand with a brown pedestal, and white top on the cake stand, with the cheesecake on top. The cheesecake is decorated on top with whipped cream, Golden Oreo halves, and crushed golden oreos. At the bottom of the stand are 2 golden oreo cookies. To the right and into the back is a blue and white napkin.
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4 from 2 votes

Instant Pot Golden Oreo Cheesecake Recipe

Sweet, creamy, and crunchy all at the same time, this Instant Pot Golden Oreo Cheesecake with the creamy cheesecake filling, topped with crunchy golden Oreos, is a dream dessert that is super easy to make in your Instant Pot.
Course Dessert
Cuisine American
Keyword Cheesecake, Golden Oreo Cheesecake, Oreo Cheesecake
Prep Time 20 minutes minutes
Cook Time 55 minutes minutes
Cool 6 hours hours
Total Time 7 hours hours 15 minutes minutes
Servings 8
Calories 359kcal
Author Michele @ Flavor Mosaic

Ingredients

Crust:

  • 1 ¼ cups golden Oreo crumbs
  • 3 tablespoons butter melted

Cheesecake filling:

  • 3 packages cream cheese room temperature
  • ¾ cup granulated sugar
  • 3 Tablespoons flour
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 Golden Oreos for topping
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Instructions 

  • Preheat your oven to 350 degrees and prepare a 7.5” springform pan by spraying with non-stick spray and set aside.
  • Prepare the crust by adding about 15 Oreos to a food processor and pulse until you get about 1 ¼ cup of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides—Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
  • To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  • With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.
  • Slowly pour the heavy cream and vanilla extract with the mixer on low speed. Mix on high speed for 1-2 minutes. Scrape the sides and bottom of the bowl and mix additionally if necessary.
  • Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
  • Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
  • Cover the springform pan entirely with aluminum foil and seal around the top to remove any extra moisture.
  • Add the trivet and one cup of water in the Instant Pot inner liner pot. Place the cheesecake on top of the trivet.
  • Place the lid on sealing and set your Instant Pot to manual high pressure for 45 minutes. When it has completed its 45 minutes of pressure cooking, allow it to release pressure naturally.
  • After the natural release is complete, open the pot and carefully remove the cheesecake. Allow the cheesecake to cool uncovered on a wire rack. When completely cooled, place the cheesecake in the refrigerator for at least 6 hours or overnight.
  • Top with crushed golden Oreo cookies and serve!

Notes

Keep refrigerated in an airtight container for up to three days.

Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 17g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 703mg | Potassium: 270mg | Fiber: 1g | Sugar: 38g | Vitamin A: 454IU | Vitamin C: 0.1mg | Calcium: 315mg | Iron: 1mg

Filed Under: Cheesecake, Christmas, Custom 3 Featured Posts, Desserts, Easter Recipes, Instant Pot Recipes, Thanksgiving, Thanksgiving Desserts

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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