Cookies & Cream Cheesecake


  • 4 ½ oz (126 g) oreo cookies
  • ¼ cup (50 g) butter melted
  • 1 ¾ cups (420 g) cream cheese
  • ⅔ cup (120 g) granulated sugar
  • 2 eggs
  • 1 plain yogurt
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • 2 ¼ oz ( 63 g) Oreo cookies quartered
  • Whipped cream and Oreo cookies
  • Mix the crushed cookies with the melted butter in a bowl. Grease a round 7.5 in (19 cm) pan and put the cookie mixture on the bottom, pressing it so that it is distributed evenly over the entire surface. Set aside.
  • You can use the Instant Pot removable round bake pan for this.
  • To make the filling, mix the cream cheese and sugar in a bowl. Beat until it forms a lump-free dough. Add the eggs, yogurt, vanilla, and salt. Beat until all the ingredients are combined. Add the crushed cookies and mix with a wooden spoon, being careful not to grind the cookies. Pour the mixture into the pan over the cookie crust.
  • Cover the pan with aluminum foil so that it is closed. In the Instant Pot® bowl, add 1 ½ cups of water, the rack and, on top, the pan.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour 10 Minutes.
  • Once that time is up, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, remove the lid and take out the mold.
  • Let the cheesecake cool in the refrigerator for at least 4 hours before unmolding. Once cold, serve with whipped cream and cookies.
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