Instant Pot Mini Cheesecake with Oreo Crust

Make this Instant Pot Mini Cheesecake with Oreo Crust to share with your sweetheart or to treat the family. Either way this easy-to-make dessert is simple delicious. 

Homemade cheesecake always seems a bit daunting to me…There are so many things that can go wrong with this light fluffy dessert, I rarely make it. However, as a self-proclaimed Instant Pot Hero, cheesecake was one challenge I wanted to tackle right from the start.

Naturally I wanted to put my own twist on things, so rather than making a full size cheesecake I made mini cheesecake and it’s delicious! I don’t know what it is about mini things that make them so special, but I do know that mini cheesecake makes me feel like I am consuming far fewer calories…even if it’s not true. Ha!

This cheesecake recipe is just as decadent as its more grown up siblings, but Instant Pot mini cheesecake bakes up in a fraction of the time!

Instant Pot Mini Cheesecake with Oreo Crust

I adapted this Instant Pot recipe from the one and only cheesecake recipe I’ve ever made. Truthfully the biggest adjustment was cook time, a welcome change.

I started by making the cookie crust. Graham crackers would work nicely, but I love Oreos. I placed Oreos in a bag and used a rolling pin to crush them. If you have kids hanging around the kitchen, this is the perfect time to involve them in the baking. Let them smash, squish and otherwise pulverize your cookies to bits! Once they’re crushed, they’re ready to be turned into the delicious cookie crust.

There are two methods to prepping a cheesecake crust – baking or freezing. I prefer to bake my crust. To keep the crust from getting to dry or even potentially burning, I lined my springform pans with a bit of tinfoil. I ran the tinfoil about half inch up the side of the pan, before pressing the cookie crumbs to form the crust.

While the crust bakes, mix up the cream cheesy goodness and fill each of the pans about 2/3 full.

Fill the bottom of the Instant Pot with about 1 cup of water and then carefully place your cheesecake inside. I was able to place all three of my mini cheesecake pans into the Instant Pot with use of a stainless steel trivet, where they sat for a good 18 minutes. Since there was little water content in the pot, I was able to utilize the quick release method to let the steam out of the pot.

Once the cheesecake had been baked, it went into the refrigerator to cool.

I was so happy with how this cheesecake turned out. I no longer have to wait for a special occasion to make cheesecake. Making Instant Pot Mini Cheesecake was so simple, I will be making it for every day dessert from now on!

Print Recipe

Instant Pot Mini Cheesecake with Oreo Crust

Ingredients

• Crust
• 3 Tbls. Unsalted Butter
• 3/4 C. Graham Crackers or Oreos Crushed
• Filling
• 1 1/2 Pkg. 8 oz. Cream Cheese Room Temperature
• 6 Tbls. White Sugar
• 1/3 C. Sour Cream
• 2 Large Eggs
• 1 Tsp. Vanilla
• Topping
• 2 C. Cherries Pitted
• 3/4 C. Water
• 1/2 C. White Sugar
• 3 Tbls. Cornstarch
• Splash of Almond Extract
• OR 1 Can Cherry Pie Filling

Instructions

• Crust instructions:
• Heat oven to 350 degrees.
• Crush 3/4 cup graham crackers or Oreos.
• Melt butter in microwave save dish. Once melted mix crumbs into butter stirring until coated.
• Press crumbs into the bottom and about half inch up the sides of a foil-lined springform pan.
• Place mini cheesecake pans in oven on a cookie sheet and bake for 10 minutes. Cool in fridge.
• Filling instructions:
• Cream cheese and then add sugar, mixing with a mixer. Add in sour cream and vanilla and mix for a minute more.
• Add eggs and hand mix with a spatula. Don't over mix!
• Pour into crust and cover with foil.
• Pour cup of water into the bottom of the Instant Pot.
• Place the springform pans into the Instant Pot. You can set one pan on the bottom and two pans on top of the trivet.
• Close Instant Pot and cook manual on high for 18 minutes. It will take about five minutes to come to pressure and 8-10 minutes to release steam on quick release.
• The outer edge of the cheesecake should be firm, while the center will be just slightly jiggly.
• Once the cheesecake is completely cool, place the cheesecake in the fridge. It will set up and become firm.
• Topping:
• Blend corn starch and sugar.
• Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
• Stir mixture on high heat until mixture thickens and boils.
• Remove from heat, stir in almond extract and gently fold in cherries.