Cookies & Cream Cheesecake
Passive Time
4Hours of Refrigeration
Passive Time
4Hours of Refrigeration
For the dough:
  • 4 ½oz Oreo cookiescrushed, 126 g
  • ¼cup buttermelted, 50 g
For the filling:
  • 1 ¾cups cream cheese420 g
  • cup granulated sugar120 g
  • 2 eggs
  • 1 plain yogurt
  • 1tbsp vanilla extract
  • ¼tsp salt
  • 2 ¼oz Oreo cookiesquartered, 63 g
To serve:
  • Whipped cream and Oreo cookies
  1. 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.
  2. You can use the Instant Pot removable round bake pan for this.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the cheesecake cool in the refrigerator for at least 4 hours before unmolding. Once cold, serve with whipped cream and cookies.